Coffee Millionaire’s Shortbread
35 min + 
15 squares 
Stunning and delicious coffee millionaire’s shortbread recipe created for Food Thoughts by Karen Wright. Also known as caramel shortbreads and millionaire’s slices, these tend of be topped with caramel and milk chocolate. Karen has opted for a darker, richer version and has used a combination of three Food Thoughts chocolate baking ingredients: Food Thoughts Luxury Dark Chocolate Chips, Food Thoughts Pure Cacao Melts and Food Thoughts Luxury White Chocolate Chips – resulting in a beautiful palette of colour, texture and taste.
What makes this Coffee Millionaire’s Shortbread recipe even more extravagant is that the caramel filling is laced with a coffee liqueur (Tia Maria for example) and topped with a handful of coffee beans for a real coffee kick. If you are not a big fun of coffee, you could omit the coffee liqueur and sprinkle a handful of Food Thoughts Roasted Cacao Nibs as an alternative to the coffee beans.
Guaranteed to get a huge ‘wow’ – the temptation will be not to eat it all in one go! Thank you Karen.
You will need
- FOR THE SHORTBREAD BASE:
- 150g softened unsalted butter
- 75g golden caster sugar
- 175g plain flour
- 25g ground rice
- FOR THE COFFEE LIQUEUR CARAMEL:
- 120g condensed milk
- 60g golden syrup
- 150g unsalted butter
- 75g dark brown sugar
- 75g light brown sugar
- 2tbs coffee granules (optional)
- 2tbs coffee liqueur (such as Tia Maria - optional)
- FOR THE CHOCOLATE TOPPING:
- 200g Food Thoughts Pure Chocolate Melts
- 75g Food Thoughts Luxury White Chocolate Chips
- 75g Food Thoughts Luxury Dark Chocolate Chips
- Coffee beans
Method
FOR THE SHORTBREAD BASE: Soften the butter and mix into the flour, sugar, and ground rice to make a dough.
Line a rectangular tin approx. 20 cm x 30 cm with greaseproof paper.
Press the dough into the bottom of the tin then chill for about twenty minutes.
Bake in a preheated 180C oven for about 20 minutes until golden. Leave in the tin to cool.
FOR THE CARAMEL: Put all the caramel ingredients into a medium pan and bring to a rolling boil stirring all the time.
Boil for about 10 minutes until the mixtures is starting to come away from the side of the pan. Test by dropping a teaspoon full into a glass of iced water, if it forms a little ball the caramel is done.
Pour onto the biscuit levelling with a spatula.
FOR THE CHOCOLATE TOPPING: Put the Pure Cacao Melts, White and Dark Chocolate Chips into separate glass bowls.
Put each bowl over a pan of simmering water and melt the chocolate OR put each into a microwave and melt the contents, in 30 second increments.
Pour the dark chocolate over the caramel, working quickly splash the other chocolates over at random and swirl about with a skewer to create a pattern.
When the chocolate is almost set, scatter the coffee beans or cacao nibs.
Chill in the fridge to allow the chocolate to harden.
