This hazelnut millionaires shortbread has a delicious hazelnut shortbread base covered with a caramel filling enhanced by a good splash of rum and is topped with a layer of chocolate and sprinkling of hazelnuts. A delicious indulgent caramelly treat for anyone who is a fan of chocolate and hazelnuts.It's hard to improve on Millionaire's shortbread, that classic bake of shortbread topped with caramel and a layer of chocolate, but the Caramel week episode of the Great British Bake Off showed that it can be done. The contestants first task was to make their own signature version of this popular classic and they managed it brilliantly.
Recipes Made Easy Signature Hazelnut Millionaires shortbread
It's a classic, but by adding a few additional ingredients, I think they are right, you can pimp the recipe to come up with something even better.
The shortbread Base
For my version, I have added hazelnuts as they always go well with both chocolate and caramel. Firstly I added some chopped toasted hazelnuts to the shortbread layer. To make life easier I used a packet of ready chopped toasted hazelnuts.
The Rum Caramel
I wanted to make the caramel filling a bit more interesting too. I toyed with the idea of adding banana but thought this might be one step too far, although I still might try it one day. Instead, I opted to add a slug of rum to the caramel. To be honest I am not sure you can really taste the rum in the final biscuit but I do think that the caramel has an extra flavour dimension which while I would not have picked out as rum, it adds depth. A slug of brandy would probably work well or you could simply omit it altogether.
Tip: There is no doubt about it you do have to give the caramel full attention while making it. Make sure you stir the caramel constantly while you make it. Pay particular attention to the corners of the pan. I used a silicone spoon which is flexible enough to get right into the corners of the pan. If you cook with gas make sure the flame does not come up the side of the saucepan.
As the biscuit and caramel are both sweet I decided to use a mixture of milk and dark chocolate to balance the sweetness. My boys don't like plain chocolate but I thought using milk chocolate only would make them a bit sickly. I think this is the perfect solution but you could use all plain or all milk if you prefer.
And because you cannot have too much hazelnut goodness, I also sprinkled the top with some extra chopped toasted hazelnuts.
Crumbly biscuit, gooey caramel and chocolate is quite calorific but the taste is so good it would be a shame not to have the occasional indulgent treat. For the purpose of photography, I cut the bake into 15 squares. They are quite generous and you could easily cut them in half.
The nuts in the base add extra deliciousness but they do make them harder to cut into perfect squares but who need perfection - This is not Bake Off!
Tip: To make cutting through the chocolate without breaking that use a warm knife. Stand the knife for a few minutes in a jug of hot water, then wipe dry before cutting
Hazelnut Millionaires Shortbread
for the hazelnut shortbread
- 175 g butter softened
- 75 g golden caster sugar
- 50 g chopped toasted hazelnuts
- 225 g plain flour (all-purpose flour)
for the rum caramel
- 100 g butter
- 100 g light muscovado sugar
- 2 x 397 g cans condensed milk
- 2 tbsp dark rum
for the chocolate layer
- 200 g dark chocolate (70% cocoa solids)
- 100 g milk chocolate
- 1 tbsp chopped toasted hazelnuts to sprinkle
To make the hazelnut shortbread
- Preheat the oven to 180℃ (160℃ fan)/400°F/gas mark 4. Lightly grease a 30x20cm (12x8in) cake tin. Beat the butter and sugar together until well combined.
- Add the nuts and flour. Bring the mixture together to form a dough with your hands. Place in the base of the tin and press out with your fingertips to form an even layer.
- Bake for 20-25 minutes or until firm and very lightly browned. Leave to cool
To make the rum caramel
- While the biscuit base cool, make the caramel. Place the butter sugar and condensed milk in a heavy based pan. Heat gently stirring until the sugar has dissolved and the butter has melted.
- Increase the heat and bring to the boil, stirring constantly. Tip: I find it is at this point it is most likely to catch so make sure you really pay attention to the corner of the pan when stirring.
- Once the caramel is boiling, reduce the heat and continue to cook, stirring constantly until the caramel thickens and turns a pale golden. If you have a thermometer the mixture should reach 110℃/230°F
- Remove from the heat and stir in the rum. Then immediately pour over the shortbread base and spread into an even layer. Allow to cool completely.
To make the chocolate topping
- Break the chocolate into small pieces and place in a bowl over a pan of hot water. Stir until melted. Pour over the cold caramel and sprinkle with hazelnuts.
- Leave until the chocolate has set then cut into squares or bars.
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