This Easter, we suggest creating this marvellous recipe for Millionaire’s Shortbread with Espresso Caramel. It really is the perfect accompaniment to that rich creamy cup of coffee you’ll be enjoying after your feast!
Makes 16
Prep and cook time 1 hr 25 mins (plus standing, chilling)
Ingredients
185 gm (1¼ cups) plain flour
100 gm brown sugar
150 gm butter, softened
40 gm (¼ cup) hazelnuts, skins on, roasted, coarsely chopped
35 gm (¼ cup) cacao nibs
250 gm dark chocolate, coarsely chopped
1 tbsp vegetable oil
2 packets gold leaf (4 pieces)
Espresso caramel
150 gm butter
75 gm (⅓ cup) brown sugar
2 395gm cans condensed milk
125 ml (½ cup) espresso shot (6 shots)
2 tbsp golden syrup
½ tsp salt
Method
1. Preheat oven to 160°C fan-forced and grease and line a 20cm x 30cm lamington tin with excess baking paper overhanging. Using your fingertips, combine flour, sugar, and butter in a bowl. Add hazelnuts and cacao nibs and mix until evenly combined. Press the mixture evenly into the base of the tin. Bake in the oven for 20-25 minutes or until golden. Remove and set aside.
2. To make the caramel, place ingredients in a small saucepan over medium-low heat. Whisking constantly, cook caramel for 15 minutes or until thickened and the whisk leaves a trail when moved through the mixture. If the mixture isn’t whisked constantly, the sugar may burn on the base of the pan and create speckles in the caramel. Pour caramel over base and set aside to cool to room temperature.
3. Melt chocolate and oil in a microwave in 30-second increments until melted. Pour over the caramel layer, spreading evenly. Chill in the fridge for 30 minutes or until set.
4. Very carefully, place pieces of gold leaf over the surface. Slice into 16 pieces. Serve.
More Easter Lunch Recipes
Looking for more recipe ideas for your Easter feast? Check out these delightful ideas:
Crisp Saltbush & Pepper Tiger Prawns with Roasted Green Chilli Salsa Easter Recipe
Porchetta + Potato Gratin + Roasted Vegetables Easter Recipes