Description
Cherry Bakewell Millionaire’s Shortbread is a deliciously rich dessert that combines the flavors of cherry, almond, and caramel on a buttery shortbread base.
Ingredients
Scale
- 175 g unsalted butter, softened
- 80 g caster sugar
- 1 tsp vanilla extract
- 225 g plain flour
- ⅛ tsp salt
- 50 g flaked almonds
- 170 g unsalted butter (for caramel)
- 75 g granulated sugar
- 80 g golden syrup
- 397 g condensed milk
- 1 ½ tsp almond extract
- 225 g white chocolate (for decoration)
- 100 g seedless raspberry jam
- 50 g glace cherries
- 10 g flaked almonds (for decoration)
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line an 8″ square tin with baking paper, greasing the tin first with a little butter.
- To make the shortbread base, mix the caster sugar and butter together until creamy, ideally using an electric stand mixer with the paddle attachment for 2-3 minutes. Add the vanilla extract and mix in.
- Add the plain flour and salt, mixing until combined, scraping down the bowl as needed.
- Add the flaked almonds and mix briefly. Press the mixture into the tin until compact and even.
- Bake the shortbread biscuit base for 20-25 minutes until lightly golden around the edges, then leave to cool fully.
- To make the caramel, combine all ingredients (except the almond extract) in a pan over low heat, stirring until melted and sugar dissolved.
- Bring the mixture to a boil while stirring continuously, and boil for 5-7 minutes until thick and golden.
- Remove from heat, stir in the almond extract, and pour into the tin over the cooled shortbread base.
- Refrigerate to set for at least 2 hours or overnight.
- Once set, melt the white chocolate and pour over the caramel, smoothing it out. Tap the tin to remove air bubbles, then add the raspberry jam in small blobs and swirl together.
- Decorate with glace cherries and flaked almonds, and leave to set at room temperature.
- To slice, ensure the chocolate is set and at room temperature, use a sharp knife, and cut with even pressure.
- Store leftovers in an airtight container at room temperature for 5-7 days or in the fridge for up to 2 weeks.
Notes
- Using a sharp knife will help avoid cracking the chocolate while slicing.
- For better results, allow the millionaire’s shortbread to come to room temperature before cutting.
- Refrigeration can prolong the shelf life but may alter texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg