Millionaires Shortbread Recipe

Directions

1. Preheat the oven to 175 degrees and line a square cake tin with baking parchment.

2. Combine the butter, sugar, cacao and salt into a creamy consistency in a food processor. Add the flour and pulse until combined. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon.

3. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin and place in a cool place for 30 minutes. Bake the shortbread for 15 minutes or until very light golden brown. Set aside to cool.

4. Roast the hazelnuts in the oven at 175 degrees for 10 minutes. Once cool to touch, peel off the shells. Heat the butter, the muscovado sugar and instant coffee slowly in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.

5. Add the condensed milk and increase the heat and bring the mixture slowly to boil while frequently stirring. Bring down the heat and let it gently boil while stirring for 5 minutes until the caramel will thicken and turn golden-brown.

6. Add the roasted hazelnuts and set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely. Now bake the cake for another 15 minutes and then place it in a cool place until the caramel has set.

7. Chop the chocolate into small pieces and melt it in a bain-marie (small saucepan over a pan of simmering water, ensuring that the bottom of the bowl does not touch the water).

8. Stirring occasionally, add in the oil and pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely (at least 3 hours). Using a heated knife cut the millionaire shortbread into approx. 16 squares.