shorty order

MILLIONAIRE’S SHORTBREAD MAKES 12

“FOR this recipe I have to thank Kj, the head chef and owner of the Mountain Cafe in Aviemore,” says James.

“Kirsten Gilmore is a long way from her native New Zealand but now has a reputation for food, service and kick-a*s coffee (in her own words!)

“You have to order the fish chowder and the sweetcorn fritters and, without a doubt, the best millionaire’s shortbread I have ever tasted.

“She kindly gave me her recipe, so here it is for you.”

INGREDIENTS

For the biscuit base:

300g salted butter, softened 200g dark soft brown sugar 350g plain flour

125g cornflour

For the caramel filling:

1 x 397g jar dulce de leche 250g salted butter 150g caster sugar

For the topping:

400g dark chocolate (70% cocoa solids), broken into pieces 100g salted butter

METHOD

1. Preheat the oven to 170°C (150°C fan)/325° F/gas 3.

2. To make the biscuit base, put the butter, sugar and both types of flour into a large bowl. Use your fingertips to rub the butter into the other ingredients until the mixture looks really crumbly. Press the mixture into a 23 x 30cm loosebottomed cake tin (no need to line) and use a palette knife to even out the surface. Bake for 20 minutes, then remove from the oven and cool in the tin on a wire rack.

3. To make the caramel filling, combine the dulce de leche, butter and sugar in a large saucepan over a medium heat. Whisking the mixture, bring to the boil.

4. Pour evenly over the biscuit base, cover and leave to set for at least four hours or overnight at room temperature.

5. To make the topping, put the chocolate and butter into a medium heavy-based pan and gently heat. Once everything has melted, whisk to combine. Cool slightly, then pour over the caramel and level with a palette knife. Cover, then leave to set overnight at room temperature. Cut into 12 squares to serve.