Toffee apple millionaire’s shortbread
- October 2011
- Serves 10-12
- 30 minutes to make, 30 minutes to cook, plus chilling and cooling
A toffee apples and millionaire’s shortbread recipe that makes a wonderful sweet treat.
- 31.5g (19.7g saturated)
- 61.3g (47.5g sugars)
- 200g unsalted butter, chilled and cut into small pieces, plus extra for greasing
- 200g plain flour
- 50g ground rice (or semolina)
- 50g golden caster sugar
- 200g dark chocolate (60 per cent cocoa solids)
For the toffee apple layer
- 350g caster sugar
- 260ml double cream
- Knob of butter
- 3 (about 400g) crisp, firm eating apples, such as braeburn, peeled, cored and sliced 2-3mm thick
- Preheat the oven to 170°C/fan150°C/gas 3½. Lightly grease and line a 20cm x 20cm cake tin with baking paper higher than the edges of the tin (this will make it easier to lift out the shortbread later).
- Whizz the flour and ground rice or semolina briefly in a food processor, then add the butter and pulse until the mixture resembles breadcrumbs. Add the sugar and pulse until it starts to come together in clumps.
- Gather up the shortbread dough into a ball, then line the base of the tin, pressing it into the corners. Use a tumbler to roll over the top to even it out. Prick all over with a fork and bake for 5 minutes, then lower the temperature to 150°C/fan130°C/gas 2 and cook for a further 40-45 minutes until pale golden, dry and not doughy. Leave to cool in the tin.
- To make the toffee apple layer, pour the sugar and 200ml water into a sauté pan. Put over a low heat, stirring constantly, until the sugar has dissolved. Increase the heat and bubble the mixture for 10 minutes until the syrup begins to colour around the edges. Watch it carefully, shaking the pan occasionally (don’t stir) to distribute the caramel. Once all the syrup has turned a dark caramel colour, pour in the cream and quickly mix with a wooden spoon to loosen. Transfer to a bowl and leave to cool for about 30 minutes until thickened but still spoonable.
- Meanwhile, melt a knob of butter in a frying pan over a medium heat. Add the apple slices and fry until the apple is golden and softened, but still holding its shape. Remove to a plate and set to one side.
- Once the toffee has cooled and thickened, add the fried apple slices and carefully turn them until well coated. Spoon the toffee and apples over the cooled shortbread in an even layer and leave to set in the fridge.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water (don’t let it touch the water). Set aside to cool for 5 minutes until thickened slightly, then pour evenly over the toffee layer, spreading with a spatula. Chill until set.
- Remove from the tin using the baking paper and slice into even squares. Serve immediately with steaming mugs of coffee.
Keep these shortbread in the fridge as they will start to go gooey.
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