Roasted Flour Millionaire Shortbread
Roasted Flour Millionaire Shortbread
Servings 16
Cost 5
Ingredients
- 1 stick salted or unsalted butter (114 grams)
- ¼ cup granulated sugar (50 grams)
- ⅛ teaspoon salt or if using unsalted butter, use ½ tsp.
- ⅔ cup all-purpose flour (84 grams) I use the weight, not the volume
- ½ cup roasted all-purpose flour (60 grams ) weigh for best results! ½ cup is an estimate. I use the weight
Caramel Filling
- ⅔ cup unsalted or salted butter (150 grams)
- ¾ cup brown sugar, half dark and half light (150 grams)
- ⅓ cup condensed milk (100 grams)
- 3 tablespoons corn syrup or Trader Joe’s organic corn syrup (60 grams)
- ¼ teaspoon salt (reduce to a pinch if using salted)
- ¾ teaspoon vanilla
Topping
- 4-6 oz good quality milk chocolate or dark chocolate chopped
Instructions
- First you’ll need to roast some flour. I recommend roasting at least 2 cups at a time so you’ll have more than enough for this recipe plus some extra. To roast the flour, lay 2 cups on a foil lined rimmed sheet pan and bake at 350 for 15 minutes. Let cool and sift. Weigh out as much as you need for any given recipe.
- Line an 8 inch square metal pan with regular or nonstick foil.
- In a mixing bowl, combine both flours (84 grams of all-purpose and 55-60 grams of roasted all-purpose), sugar and salt. Pour the melted and cooled butter over flour and stir to make a crumbly mixture. Press tightly and evenly into the bottom of the pan and chill crust for at least 30 minutes or until ready to bake.
- Bake the crust at a low and slow 300 for about 40 minutes.
Caramel Filling
- In a 3 quart heavy saucepan, partially melt or just soften the butter over low to medium low heat. Remove from heat and stir in brown sugar, condensed milk and syrup until uniform.
- Return saucepan to heat and bring to a boil, stirring often. As soon as it starts to boil reduce heat to a simmer and insert candy thermometer (I use my deep fry thermometer) and cook to 225 degrees F. This should only take about 5 or 6 minutes. Remove from heat and stir in salt and vanilla. At this point the caramel will still seem very runny and won’t look anywhere near setting. Pour over the crust and allow to cool at room temperature for about an hour. Transfer to the refrigerator when the pan is cool enough to do so.
- To make topping, chop up the milk chocolate and microwave for 30 seconds. Stir well. Continue microwaving at 50% power and stirring often. Spoon over caramel layer. If using bittersweet chips, melt in microwave for 30 seconds on high. Stir well, the continue microwaving on high for 30 seconds and stirring. Pour over bars. Allow chocolate to cool slightly, then put in the refrigerator or freezer until set.
- Once the chocolate and the caramel have set you can store the bars in the freezer, refrigerator or at room temperature. I store mine in the freezer and bring them to room temperature before serving.
Notes
For a browned butter crust, use the following method: Brown 1 stick of butter in a large (3 quart) saucepan. Remove from heat. In a separate bowl mix together both flours, salt and sugar, then add the flour mixture to the saucepan, stirring well and scraping any brown bits off the bottom of the pan and into the dough The dough will be very moist and uniform and kind of shiny from the melted sugar. Spread it evenly in the pan, let cool slightly, then chill for at least 30 minutes or until it is very cold. Bake at 300 degrees F. for 40 minutes.