A gooey, naturally sweet, and buttery Millionaire Shortbread made with our Organic Coconut Blossom Sugar! A craving for your sweet tooth, crunchy with an oozing caramel middle that melts on your tongue.
Very easy to make, but hard to resist.
Ingredients
- 50 g ( room temperature) unsalted butter
- 40 g unpasteurised honey
- 1/4 tsp fine sea salt
- 60 g plain flour
- 75 g Organic Coconut Blossom Sugar
- 60 ml coconut cream
- 65 g of butter or vegan butter
- 1/2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1/2 tsp coconut oil
Instructions
Preheat the oven to 170˚C and grease a baking tin before lining it with parchment paper. (Leave a slight overhang of parchment paper for easy removal after baking).
To begin, beat together 50 g of unsalted butter and 40 g of unpasteurised honey until the mixture is fluffy and smooth.
Mix in ¼ tsp of fine sea salt, and 60 g of flour to your wet ingredients.
Bake for 15-18 minutes or until firm to touch and very lightly browned. Place on a wire rack to cool.
Now for the sweetness! Heat 75 g of Organic Coconut Blossom Sugar and 60 ml of coconut cream in a saucepan on medium heat. Whisk frequently, and after it comes to a boil, bring it down to a simmer for 5-7 minutes or until the liquid becomes thickened.
Remove from the heat and whisk in ½ tsp of vanilla extract and ¼ tsp of salt.
Pour into a heatproof container and place it in the fridge so it can set into a thick and gooey caramel mixture.
This is the satisfying part… Spread your caramel on top of your cooled shortbread base.
Allow your caramel layer to set slightly.
Prepare a double boiler by placing a heat-proof bowl over a saucepan of boiling water. (Ensure the water and bowl don’t touch). Melt 100 g of roughly chopped dark chocolate in a saucepan.
Add ½ tsp of coconut oil to your melted chocolate. Stir until nicely combined.
Pour your melted chocolate on top of the caramel and shortbread base.
If you can avoid being tempted, then allow the shortbread to set overnight to enjoy a mess-free and perfectly set millionaire shortbread the next day.
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