Authentic Scottish Millionaires Shortbread Food

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Turn on oven to 180C/350F
• Place a layer of baking paper into a 9-inch square baking tin with some overhang to allow you to lift it out later
• Cream butter and sugar together until sugar is just dissolved.
• Add flour (and salt if using) and mix together to form clumps, using fingertips if necessary
• Tip into the baking tin and press out evenly
• Bake for 25-30 minutes until lightly golden
• Remove and allow to cool
• Melt butter and sugar together in a saucepan over a medium heat
• Add the two tins of condensed milk
• Bring to the boil, stirring constantly and allow to boil for 1-2 minutes
• Turn down to a simmer and continue to stir for 10-15 minutes until the mixture has thickened and darkened
• Tip over the shortbread layer, using the back of a spoon to make the mixture smooth, or shake the tin from side to side
• Allow to cool and set

SCOTTISH MILLIONAIRE SHORTBREAD: A FAVORITE HOLIDAY TREAT

Steps:

• Preheat the oven to 350 degrees F and line a 13×9-inch baking pan with foil. Set aside.
• To make the shortbread: Mix the melted and softened butter together with the flour, granulated sugar, and salt until it forms a dough. Press the dough into the prepared, foil-lined baking sheet. Prick the unbaked shortbread with the tines of a fork, about an inch apart. Bake the shortbread layer for 20 minutes or until it feels dry to the touch and is very lightly browned. Set aside to cool completely.
• To make the caramel filling: Into a medium-size saucepan add the sweetened condensed milk, brown sugar, and butter; bring to a boil, stirring constantly so that the sugar will dissolve. Reduce the heat to a simmer, stir continuously for 5 to 10 minutes, or until the caramel has thickened slightly. Pour over the shortbread; cool completely. I like to place it in the refrigerator to quicken the process.
• For the chocolate topping: Once the caramel is cool and set, melt the chocolate in a double broiler or bain-marie over barely simmering water. Once the chocolate becomes shiny, remove from the heat and stir until completely melted. Pour the chocolate over the cold caramel and leave to cool.
• Remove the foil and cut into squares or bars and dust with confectioners' sugar if desired.

AUTHENTIC MILLIONAIRE'S SHORTBREAD OR CARAMEL SHORTCAKE (SHORTBREAD WITH CARAMEL AND CHOCOLATE)

Steps:

• Press the shortbread into an 9" x 11" baking tray.
• Lightly prick with a fork and bake for about 20 minutes. Set aside to cool.
• Put the butter, sugar, Golden Syrup and condensed milk in a heavy bottomed pan and heat to bubbling, then simmer, stirring constantly, until thick and golden brown in color (about 30 mins).
• Pour caramel over cooled shortbread, and set aside to cool.
• When the caramel has set, melt the chocolate (I put it in the microwave on "defrost") and spread it evenly over the top of the caramel layer.
• Refrigerate before cutting into slices.
• Store in an airtight tin.

AUTHENTIC SCOTTISH MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease 9-inch square pan with butter, or non-stick cooking spray.
• In a bowl, combine the flour, sugar and cornstarch. Mix with a whisk or food processor.
• Add the butter. Note: If not using a food processor, you will need to knead the butter thoroughly into the mixture.
• Then, mix in the water.
• Next, it's time to spoon the mixture into the pan. It will be sticky, so you'll need a spatula for this.
• Use a fork to pierce the dough, then pop it in the oven!
• Bake for 25 minutes until golden, and firm to the touch. Then set aside to cool.
• Using a whisk, mix the condensed milk, brown sugar, butter, golden syrup and vanilla extract in a saucepan over medium heat.
• Stir continuously until the mixture comes to a boil and begins to thicken into a caramel (this should take about 10 minutes).
• Pour the caramel over the shortbread, and leave to set about 20 minutes.
• Set a pot of water on the stove, and bring to a boil.
• Pour the chocolate and heavy cream into a metal bowl and place on top of your pot of boiling water.
• Using a whisk, stir the chocolate and cream until the mixture melts into a smooth, glossy texture.
• Then pour the chocolate top over the caramel layer and spread evenly.
• Let the pan cool and then place it in the fridge to set. Refrigerate for at least an hour-the longer, the better.
• Once the traybake is set, remove from the fridge. Then cut into squares and serve!

SCOTTISH SHORTBREAD

Steps:

• Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.

TRADITIONAL SCOTTISH SHORTBREAD

Steps:

• Combine flours, sugar and salt in a mixing bowl.
• Work in butter until dough has the consistency of pie crust.
• Sprinkle board with rice flour.
• Turn dough onto board and knead until smooth.
• Divide into four portions and shape into small rounds.
• Place on parchment paper on a cookie sheet (or use a shortbread mold).
• Prick with a fork.
• Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly.
• Allow to cool in pan.