Chai-Spiced Millionaire’s Shortbread

A crisp, buttery base flavoured with chai spices meets a gooey caramel layer all finished off with a thin melting of dark chocolate

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FOR THE CHAI SPICED SHORTBREAD

• 180g salted butter, melted and set aside to cool
• 40g icing sugar
• 35g cornflour
• 40g caster sugar
• 240g cake flour
• 1 1/4 teaspoon freshly ground cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon black pepper

METHOD

1. Preheat the oven and prepare your tin: Pre-heat the oven to 200 degrees celcius. Grease and line the base and sides of a 20cm square tin with baking paper and set aside.
2. Combine the dry ingredients, except the flour: Add all ingredients except the flour and butter into a bowl and stir to combine.
3. Pour in the melted butter and add cake flour: Add the melted butter to the dry ingredients and mix to combine. Then sift in the flour and mix until a dough is formed.
4. Bake and cool: Press the shortbread into your baking tin and use the back of a glass to get it nice and smooth. Then dock with a fork and bake for 20 – 25 minutes until the shortbread is nice and golden brown. Let it cool completely before adding the caramel layer.

FOR THE CARAMEL AND DARK CHOCOLATE LAYERS

• 50g butter
• 200g condensed milk
• 1 tablespoon golden syrup
• 25g brown sugar

• 50g dark chocolate
• 1/8 teaspoon vegetable oil
• sea salt, for sprinkling

METHOD

1. Make the caramel: Place all the ingredients in a medium pot and cook, making sure to stir constantly until the mixture comes to a simmer. Reduce the heat to low and continue to stir until the mixture has thickened and darkened a shade. This should take from 5 – 10 minutes depending on your stove. The caramel is ready when it pulls away from the base of the pot slightly.
2. Pour onto your shortbread: Immediately pour the caramel onto the shortbread and let it set for 45 minutes.
3. Prepare the dark chocolate: Melt the chocolate in 15 second bursts in the microwave. Add the oil to thin it a bit. Then spread it onto the caramel layer. Let it dry until it is a bit tacky then sprinkle with the sea salt.
4. Set: Let it set in the fridge for a few hours before slicing with a very sharp knife.

Recipe by adventureswithsugar.com