Millionaires Shortbread Ice Cream Slice Food

MILLIONAIRE'S SHORTBREAD

Steps:

• Make the shortbread layer: Heat oven to 325 degrees. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large bowl, beat together butter and sugar with an electric mixer on medium until fluffy, about 2 minutes. Add flour and salt, and beat on low just until the mixture is evenly combined and the texture of coarse sand.
• Tip mixture into prepared pan, and press down firmly into an even layer. Bake until top is dry and light golden brown, 30 to 35 minutes. Transfer to a rack to cool.
• Make the caramel layer: In a medium saucepan, combine condensed milk, butter, Golden Syrup and salt. Cook mixture over medium heat, stirring constantly with a heatproof spatula, until it has thickened and changed from a milky yellow color to the color of butterscotch pudding, 10 to 20 minutes. It should read 220 degrees to 225 degrees on an instant-read thermometer. Adjust the heat as necessary to keep the bottom from scorching. Stir in vanilla extract. Immediately pour the caramel over the baked crust and spread it into an even layer.
• Prepare the chocolate: In the microwave or over a double boiler, melt the chocolate in short bursts, stirring often. Spread melted chocolate in an even layer over caramel. Chill until chocolate is set, about 30 minutes. To serve, cut the parchment-free sides away from the pan with a sharp knife, then transfer the shortbread to a cutting board using the parchment overhang. Cut into 32 small bars.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch-square baking pan and line it with parchment paper so that the parchment extends up all sides of the pan.
• To make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the bowl and paddle. Add the egg yolk, vanilla and 1 teaspoon water and blend on medium until smooth, about 1 minute. Add the flour and mix on low until a crumbly dough forms; it will look dry and that's okay.
• Transfer the dough to the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hand to press the dough as evenly as possible into the pan. If the dough sticks to your fingers, moisten your hand with cool water. Use a fork to prick the dough all over the surface.
• Bake the shortbread until firm to the touch and golden brown (the edges may be a bit darker than the center), 30 to 35 minutes. Cool the pan on a rack until just warm before topping with the caramel layer, about 30 minutes.
• To make the caramel layer: Stir the cream, vanilla, coffee and salt together in a medium pot, preferably nonstick. Add the butter and caramels and melt over low heat, stirring continuously with a rubber spatula, until smooth, about 5 minutes; reduce the heat if the caramel begins bubbling. Immediately pour the caramel over the warm shortbread and smooth the top. The caramel will smooth and level as it cools. Allow to cool for about 2 hours before adding the final ganache layer.
• To make the chocolate layer: Combine the chocolate chips, cream and instant coffee if using in a small microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total. Don't overcook the mixture; if small bits of chocolate remain just gently stir until they melt.
• Pour the chocolate ganache over the cooled caramel layer and smooth to the edges. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
• Use the overhanging parchment to lift the bars out. Slice into 16 squares and lightly sprinkle with flaky salt if using. The bars will keep in an airtight container at room temperature for up to 3 days.

MILLIONAIRE'S SHORTBREAD ICE CREAM SLICE

Steps:

• Butter a 25 x 20cm tin and line with baking parchment. Blitz the shortbread biscuits in a food processor until they resemble breadcrumbs. Or, put them into a freezer bag and bash with a rolling pin. Melt 75g of the butter and stir in the shortbread crumbs. Press the buttery crumbs into the base of the prepared tin using the back of the spoon, making sure the surface is level. Chill for 30 mins until firm and set.
• Remove the ice cream from the freezer 5 mins before using so it softens slightly and can be easily scooped (do not let it melt). Dollop the softened ice cream evenly over the shortbread base and spread it to the corners using a small spatula or knife. For an even, smooth surface, dip the spatula in a mug of boiling water and pat dry before using. Freeze for at least 4 hrs until set.
• Spoon the caramel over the set ice cream and spread into the corners, smoothing the surface. Sprinkle over a pinch of sea salt flakes, then return to the freezer while you make the topping.
• Melt the dark chocolate and remaining butter in a heatproof bowl set over a pan of simmering water. Or, do this in 20-second bursts in the microwave. Leave to cool for 5-10 mins, or until it is room temperature. Melt the white chocolate in the same way. Pour the dark chocolate mixture over the set caramel and spread it to the corners, then drizzle over the white chocolate in a zig-zag pattern. Return to the freezer for at least 24 hrs. Cut into 12 rectangles and serve immediately - you can run the knife under hot water to make slicing easier.