Cook the Book: Millionaire's Shortbread

Name: Cook the Book: Millionaire's Shortbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 24 servings Chocolate glaze; 1 teaspoon light corn syrup; 170 grams dark chocolate (60% cacao), coarsely chopped; 1 large egg yolk, slightly beaten; 50 liters all-purpose flour; 24 servings Shortbread; 118 milliliters sugar; 794 grams sweetened condensed milk (two 14-ounce cans); 118 milliliters (1 stick) unsalted butter, softened, cut into cubes

You can never have too many dessert recipes, so give Cook the Book: Millionaire's Shortbread a try. One serving contains 4413 calories, 119g of protein, and 28g of fat. This recipe serves 24. A mixture of chocolate glaze, sugar, egg yolk, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 350°F. butter the bottom and sides of aa 9-by-13-inch baking pan.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter together until blended

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add 2 cups of the flour and beat until well combined.

Ingredients you will need

All Purpose Flour

Add the egg yolk and beat for a few seconds, or until just combined.

Ingredients you will need

Egg Yolk

Turn the dough out onto a lightly floured work surface. Dust the top of the dough and your hands with a little flour. Use your hands to gently work the dough into a 6-by-6-inch square. You will have to turn the dough and sprinkle the top with flour as you go.

Ingredients you will need

Dough

All Purpose Flour

Sprinkle the remaining 1/2 cup flour on the surface of the dough. Fold the dough over and knead until incorporated, then flatten the dough into a rectangle.

Ingredients you will need

Dough

All Purpose Flour

Transfer the rectangle to the prepared pan and press it into the pan.

Equipment you will use

Frying Pan

Prick the dough all over with a fork and bake in the center of the oven for 20 to 22 minutes, until golden brown.

Ingredients you will need

Dough

Equipment you will use

Oven

Transfer to a wire rack and let cool completely.

Equipment you will use

Wire Rack

Put the sweetened condensed milk in a large microwave-safe bowl. Cook on 50 percent power (medium) for 4 minutes, stirring briskly halfway through, until smooth.

Ingredients you will need

Sweetened Condensed Milk

Equipment you will use

Microwave

Bowl

Cook on 30 percent power (medium-low) for 12 to 18 minutes, until very thick and caramel colored, stirring briskly every 2 minutes, until smooth.

Ingredients you will need

Caramel

Pour the caramel filling over the cooled shortbread and place the pan in the refrigerator until cool, about two hours.

Ingredients you will need

Shortbread Cookies

Caramel

Equipment you will use

Frying Pan

For the chocolate glaze: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.

Ingredients you will need

Chocolate Glaze

Corn Syrup

Chocolate

Butter

Water

Equipment you will use

Sauce Pan

Spatula

Bowl

Remove the bowl from the pan and stir for 30 seconds to cool slightly.

Equipment you will use

Bowl

Frying Pan

Pour the mixture over the chilled caramel layer and use an offset spatula to spread it into an even layer. Put in the refrigerator for 1 hour, or until the glaze hardens.

Ingredients you will need

Caramel

Glaze

Equipment you will use

Offset Spatula

Remove the pan from the refrigerator 30 minutes before serving so as not to crack the chocolate glaze.

Ingredients you will need

Chocolate Glaze

Equipment you will use

Frying Pan

Cut into squares and serve.

The bars can be stored in the refrigerator, tightly covered, for up to 4 days.

Equipment

Ingredients

Servings:

24servings

Chocolate glaze 1teaspoon

light corn syrup 170grams

dark chocolate (60% cacao), coarsely chopped 1large

egg yolk, slightly beaten 50liters

all-purpose flour 24servings

Shortbread 118milliliters

sugar 794grams

sweetened condensed milk (two 14-ounce cans)118milliliters

(1 stick) unsalted butter, softened, cut into cubes

Recommended wine: Cream Sherry, Madeira, Prosecco

Cream Sherry, Madeira, and Prosecco are my top picks for Shortbread Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.