Millionaire Shortbread

Recipe taken from The Great British Bake Off, adapted by Marissa P.

Ingredients

For the shortbread dough:

• 175g plain flour
• 90g rice flour or ground rice
• 1/2 tsp fine sea salt
• 90g granulated sugar
• 175g unsalted butter, chilled and diced
• 1 tsp vanilla bean paste (paste and extract are interchangeable in a 1:1 ratio by vol)

For the salted caramel:

• 90ml double cream (UK double cream has a milkfat percentage of 48%, so to make, sub with 57.5g heavy cream and 1.815 TBSP melted butter)
• 1 tsp vanilla bean paste
• 30g liquid glucose (light corn syrup has a slightly higher water content than pure glucose)
• 185g granulated sugar, divided
• 100g salted butter, at room temperature, diced
• 50g shelled unsalted peanuts
• 2TBSP natural peanut butter

For the topping:

• 250g 70% dark chocolate, chopped into small pieces

Directions

1. Cube 175g butter. To the food processor, add 90g sugar, 175g AP flour, 90g rice flour, and 1/2 tsp salt, and pulse to combine. Add the 175g cubed butter and 1 tsp vanilla paste / extract and blitz until they just come together into a dough. May need to add ~2TBSP water so it comes together. Alternatively, mix the ingredients together in a bowl, then add the butter and vanilla, and rub with your fingertips until the mixture is just beginning to bind.

2. Press dough into a 9x9 square pan (can line for ease of removal but also works to unline pan, then cut pieces out to remove). Prick with a fork, then chill for 15 minutes. Heat the oven to 350°F.

3. Bake the bars for 22-25 mins. Take the shortbread out of the oven, place the tray on a wire rack and cool.

4. Chop 50g peanuts.

5. To make the caramel, first combine 57.5g heavy cream and 1 tsp vanilla in a small bowl. Set aside.

   Meanwhile in a separate heavy bottom saucepan, add 35g glucose / corn syrup (extra corn syrup bc less concentrated than glucose) and 60g of the sugar over a medium–low heat. Do not be tempted to stir the mixture or it could crystalise. Instead, swirl the pan. If needed, brush down the sides of the pan with a little water to dissolve any crystals that might form around the edge. Once sugar is dissolved and a light straw colour, proceed to step 6.

6. Add the remaining 185-60=125g granulated sugar and heat for 15–25 minutes, stirring occasionally, until dissolved. Took about 18mins. Remove from the heat, then add the cream mixture. Return the pan to a low heat and stir continuously, until melted and smooth. Remove from the heat.

7. Stir in 125g diced room-temp butter, salt, then mix in 2 tablespoons of the peanut butter and the chopped peanuts.

   Return to the heat and cook until it reaches 245F on a sugar thermometer.

   If you do not have a sugar thermometer, you can check to see if it is at the correct stage by dropping ½ tsp of mixture into a bowl of cold water. Leave to cool for a moment, then pick up the ball and if it is pliable, sticky and can be moulded in your fingers, then it should be at the correct stage. Pour straight over shortbread. Chill at room temp, then fridge until set.

8. Melt 240g of the chocolate rounds. Pour this over the caramel-topped shortbread bars and spread evenly. Chill in fridge for about 1 hour, until firm.