Telly chef James Martin explains where this millionaire’s shortbread recipe comes from: “For this recipe, I have to thank Kj, the head chef and owner of the Mountain Café in Aviemore. Kirsten Gilmore is a long way from her native New Zealand but now has a reputation for food, service and kick-ass coffee (in her own words!) with an amazing view of the Cairngorm Mountains in Scotland.
“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.”
James Martin's millionaire’s shortbread
- 23 x 30cm loose-bottomed cake tin
- Large saucepan
For the biscuit base:
- 300 g salted butter softened
- 200 g dark soft brown sugar
- 350 g plain flour
- 125 g cornflour
For the caramel filling:
- 397 g dulce de leche (1 jar)
- 250 g salted butter
- 150 g caster sugar
For the topping:
- 400 g dark chocolate (70% cocoa solids) broken into pieces
- 100 g salted butter
- Preheat the oven to 170°C (150°C fan)/325°F/gas 3.
- 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 loose-bottomed 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.
- 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 (be careful as the mixture will be extremely hot).
- Pour evenly over the biscuit base, cover and leave to set for at least four hours or overnight at room temperature.
- 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.
James Martin’s Islands To Highlands by James Martin, photography by Peter Cassidy, is published by Quadrille.
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