Simple Way to Prepare Award-winning Billionaire's Shortbread

Simple Way to Prepare Award-winning Billionaire's Shortbread

date: 2020-10-18T16:15:35.045Z
image: https://img-global.cpcdn.com/recipes/921d878bab0b1d8a/751x532cq70/billionaires-shortbread-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/921d878bab0b1d8a/751x532cq70/billionaires-shortbread-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/921d878bab0b1d8a/751x532cq70/billionaires-shortbread-recipe-main-photo.jpg
author: Randy Todd
ratingvalue: 4.8
reviewcount: 25998
recipeingredient:
- " For the shortbread" - "225 g unsalted butter melted" - "170 g plain flour" - "110 g selfraising flour" - "60 g corn flour" - "110 g caster sugar" - " For the caramel" - "130 ml water" - "460 g caster sugar" - "170 g unsalted butter" - "260 ml double cream" - "2 heaped tablespoons crunchy peanut butter" - " For the topping" - "300 g milk chocolate melted"
recipeinstructions:
- "First of all make your shortbread. Pre-heat your oven to 150 degrees C/300 F/gas mark 2. Grease a deep rectangular baking tray that measures around 30 x 16." - "Mix all the dry ingredients together. Add the melted butter to those dry ingredients and mix it all together. It forms a kind of smooth dough. Spread that evenly across your baking tray. Prick the surface of the spread out dough with a fork randomly all over. Bake for around an hour (until it’s that typical shortbread colour). Be careful not to let it go too dark, i.e. don’t let it burn; keep checking it after about 45 minutes." - "Remove from the oven and straight away cut it up into as many pieces as you want to get out of it. I tend to cut mine into 12 pieces from this recipe. Leave it in the baking tin though!" - "Next, make your caramel. Put the water into a medium sized saucepan and add the sugar to it bit by bit, stirring it in as you go. This is to make sure the sugar is evenly dispersed and will prevent any crystallisation when you turn the heat on and the caramel is forming. Nobody wants a disaster. Once all the sugar is added brush down any sugar crystal that are clinging to the sides of the saucepan, (use water and a little cooks brush to do this) and then use a medium heat." - "Don’t stir anything at all, leave it alone!! Let the sugar go a deep amber colour – don’t be scared to do this, you want it to go as deep an amber colour as possible, without burning it of course. If you’re using a sugar thermometer to check you want it to get to around 360 degree Fahrenheit. Once you get there remove from the heat and add the butter." - "Put back on the heat until all the butter has melted. BE CAREFUL at this point, the butter tends to make the mixture rise and “spit” a little. It’s very hot, so take care. Remove from the heat again and add the peanut butter and cream. Stir it all together well, but do it quickly. Add again to the heat for about 20 seconds and then remove." - "Spread the caramel evenly across the surface of the shortbread in the tin. Leave it to cool at room temperature and then, once it is cool, put it in the fridge to set further for about 2 hours. After that time has passed remove it from the fridge. Have a piece of non-stick baking paper on your work surface and free up the edge of the caramel & shortbread from the tin." - "Next, carefully turn the tin upside down onto the paper and give the tin a tap so that the shortbread/caramel comes out in one piece. What you should be able to see is the cut marks from where you divided up the shortbread before you added the caramel. From the underside you should now cut through so that you have all the pieces separated. Then turn each individual piece over so that they are caramel side up. You’ll need to be quick so that the caramel doesn’t get soft and stick to the paper." - "Finally, melt 300g of milk chocolate and pour enough over each piece to cover the top. Let some drip down the side. You can even use a spatula to properly smooth out the chocolate on the top and sides evenly if you so desire – I didn’t bother, I liked the idea of having thicker bits of chocolate in places – and the people that had it certainly appreciated what they experienced!" - "Once the chocolate is on, put the pieces into the fridge to let the chocolate set. Billionaire’s shortbread complete; enjoy them!"
categories:
- Recipe
tags:
- billionaires - shortbread
katakunci: billionaires shortbread
nutrition: 154 calories
recipecuisine: American
preptime: "PT14M"
cooktime: "PT32M"
recipeyield: "4"
recipecategory: Dessert

---


![Billionaire's Shortbread](https://img-global.cpcdn.com/recipes/921d878bab0b1d8a/751x532cq70/billionaires-shortbread-recipe-main-photo.jpg)

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, billionaire's shortbread. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Billionaire's Shortbread is one of the most popular of current trending meals on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions every day. They're nice and they look fantastic. Billionaire's Shortbread is something that I have loved my entire life.




To begin with this particular recipe, we must prepare a few components. You can have billionaire's shortbread using 14 ingredients and 10 steps. Here is how you can achieve that.



##### The ingredients needed to make Billionaire's Shortbread:

1. Take For the shortbread 1. Make ready 225 g unsalted butter (melted) 1. Make ready 170 g plain flour 1. Make ready 110 g self-raising flour 1. Prepare 60 g corn flour 1. Make ready 110 g caster sugar 1. Get For the caramel 1. Prepare 130 ml water 1. Get 460 g caster sugar 1. Take 170 g unsalted butter 1. Get 260 ml double cream 1. Take 2 heaped tablespoons crunchy peanut butter 1. Get For the topping 1. Make ready 300 g milk chocolate (melted)





##### Instructions to make Billionaire's Shortbread:

1. First of all make your shortbread. Pre-heat your oven to 150 degrees C/300 F/gas mark 2. Grease a deep rectangular baking tray that measures around 30 x 16. 1. Mix all the dry ingredients together. Add the melted butter to those dry ingredients and mix it all together. It forms a kind of smooth dough. Spread that evenly across your baking tray. Prick the surface of the spread out dough with a fork randomly all over. Bake for around an hour (until it’s that typical shortbread colour). Be careful not to let it go too dark, i.e. don’t let it burn; keep checking it after about 45 minutes. 1. Remove from the oven and straight away cut it up into as many pieces as you want to get out of it. I tend to cut mine into 12 pieces from this recipe. Leave it in the baking tin though! 1. Next, make your caramel. Put the water into a medium sized saucepan and add the sugar to it bit by bit, stirring it in as you go. This is to make sure the sugar is evenly dispersed and will prevent any crystallisation when you turn the heat on and the caramel is forming. Nobody wants a disaster. Once all the sugar is added brush down any sugar crystal that are clinging to the sides of the saucepan, (use water and a little cooks brush to do this) and then use a medium heat. 1. Don’t stir anything at all, leave it alone!! Let the sugar go a deep amber colour – don’t be scared to do this, you want it to go as deep an amber colour as possible, without burning it of course. If you’re using a sugar thermometer to check you want it to get to around 360 degree Fahrenheit. Once you get there remove from the heat and add the butter. 1. Put back on the heat until all the butter has melted. BE CAREFUL at this point, the butter tends to make the mixture rise and “spit” a little. It’s very hot, so take care. Remove from the heat again and add the peanut butter and cream. Stir it all together well, but do it quickly. Add again to the heat for about 20 seconds and then remove. 1. Spread the caramel evenly across the surface of the shortbread in the tin. Leave it to cool at room temperature and then, once it is cool, put it in the fridge to set further for about 2 hours. After that time has passed remove it from the fridge. Have a piece of non-stick baking paper on your work surface and free up the edge of the caramel & shortbread from the tin. 1. Next, carefully turn the tin upside down onto the paper and give the tin a tap so that the shortbread/caramel comes out in one piece. What you should be able to see is the cut marks from where you divided up the shortbread before you added the caramel. From the underside you should now cut through so that you have all the pieces separated. Then turn each individual piece over so that they are caramel side up. You’ll need to be quick so that the caramel doesn’t get soft and stick to the paper. 1. Finally, melt 300g of milk chocolate and pour enough over each piece to cover the top. Let some drip down the side. You can even use a spatula to properly smooth out the chocolate on the top and sides evenly if you so desire – I didn’t bother, I liked the idea of having thicker bits of chocolate in places – and the people that had it certainly appreciated what they experienced! 1. Once the chocolate is on, put the pieces into the fridge to let the chocolate set. Billionaire’s shortbread complete; enjoy them!



So that's going to wrap this up with this exceptional food billionaire's shortbread recipe. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
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