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Our ginny millionaire's shortbread recipe is the ultimate naughty treat!
Sep 18, 2020
What do you get when you sandwich oozy, boozy, creamy caramel between a shard of dark, decadent chocolate and buttery shortbread? You get the most divine and deliciously naughty gin-infused treat, you get our boozy millionaire’s shortbread - a favourite here at Craft Gin Club HQ!
For this recipe, we add gin to the caramel. It makes each bite a symphony of some of our favourite things. Smooth, firm chocolate, rich, sweet, gin-filled caramel and crumbly biscuit combine to make this an utterly divine treat. Enjoy!
Ginny Millionaire’s Shortbread
Ingredients
For the shortbread:
250g soft, unsalted butter
125g caster sugar
300g plain flour
50g cornflour
For the caramel:
50ml gin
100g butter
100g muscovado sugar
1 can of condensed milk
pinch of salt
For the chocolate:
200g dark chocolate (70%)
Method
Preheat your oven to 180C and line a baking tray with baking paper.
For the shortbread:
Cream together the sugar and the butter until fluffy and light in colour.
Add the flours and stir until incorporated, trying to work the mixture as little as possible. Bring the dough into a ball with your hands and then press it into the lined baking tray, making sure the surface of the dough is flat and even.
Bake in the preheated oven for 20 - 30 minutes until golden in colour. The biscuit will be soft to the touch when first removed from the oven, it will harden as it cools.
Leave to cool before use.
For the caramel:
Add the butter and the sugar to a pan and stir until the sugar has dissolved.
Add the condensed milk to the pan and the pinch of salt and stir to combine. Bring the caramel up to a gentle boil for 40 seconds, continually stirring throughout.
Remove from the heat and stir in the gin. The caramel will bubble faster when the gin is added, stir continually until all bubbling has stopped. Pour over the shortbread.
Leave to cool and set before use.
For the chocolate:
Break the chocolate into even shards and melt in a bowl over boiling water (make sure the bottom of the boil isn’t touching the water). Stir until fully melted and then pour over the cold caramel.
Leave to set.
Once cold, slice into pieces. Enjoy!
Tagged:
Gin Baking
