A scrumptious Toffee Apple Millionaires Shortbread which consists of buttery shortbread filled with a layer of cinnamon apple, topped with a gooey caramel sauce and chocolate on top. Delicious!
Never before have I attempted to make a millionaires shortbread from scratch before. I have made easy , almost , ‘cheat’ versions using ready made toffee sauce, and bashed up shortbread biscuits melted with butter to make the base. However, for the bake along I made it all myself and I have to say it was well worth the effort.
Mind you, having just watched the efforts of the bakers on tonights show, maybe I did not make my caramel sauce properly from scratch after all, as I used condensed milk, sugar and golden syrup which maybe is a cheat!
- *For the shortbread*
- 235g unsalted butter, softened, plus extra for greasing
- 110g caster sugar, plus extra for dusting
- 225g plain flour, plus extra for dusting
- 110g cornflour
- Pinch of salt
- 1 tsp cinnamon
- *For the apple filling*
- 1 eating apple, very thinly sliced
- 1 tsp cinnamon
- ½ tsp caster sugar
- *For the caramel sauce*
- 1 tin of condensed milk
- 150g salted butter
- 50g light demerera sugar
- 50g golden syrup
- 200g milk chocolate
- *To make the apple shortbread*
- Grease and line 1 x 8inch cake sponge tin
- Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy.
- Sift the flour and cornflour into the bowl, add the salt and cinnamon and mix together until smoothly combined.
- Tip the mixture out onto a lightly floured surface and knead to a soft dough.
- Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. You need enough to cover an 8 inch cake tin twice
- Carefully, remove a piece that will fit the base of the lined cake tin (or pieces - mine broke into 3!) and press it into the tin. If you shortbread does break, you can just push it back together inside the tin
- Prick the base with a fork a few times
- Now top with the thin apple slices
- Next, scatter the cinnamon and caster sugar over the top of the apples
- Take the other piece of shortbread , and cover the apples completely. Prick with a fork and then chill in there fridge for 20-30 minutes
- Pre heat the oven to 170oC / 150oC (fan)
- Cook the shortbread for 20-30 minutes until just starting to turn golden brown
- Remove and allow to cool completely inside the tin.
- *To make the caramel *
- Place all of the ingredients into a non stick pan over a medium heat
- Stirring most of the time, allow to simmer but not boil. The sauce should start to thicken and darken. I made my sauce a golden caramel colour, so it probably rook 10-15 minutes to do this. Be careful the sauce does not burn/get stuck to the pan/boil
- Pour the sauce over your now cold shortbread base and smooth over
- Leave to cool and then loosely cover with foil and chill in the fridge for a few hours / over night.
- *Chocolate topping*
- Melt the chocolate and then pour over the top of your now cold caramel sauce , smooth over and leave to set. Do not put it into the fridge , else it will be too hard to cut and will crack.
- Once the chocolate is set, enjoy
Pin for later x
The #GBBOBloggers2017 Linky
You are welcome to bake along with me and some other long standing GBBOBloggers, the more the merrier in fact. You can read the rules here which are not strict really, but they just explains my twitter accounts and all that jazz! All I ask is that you please add my badge, a link to my blog and share the GBBO love by sharing or commenting on some of the bakes that link up.
The linky will open either Tuesday after the new episode, or Wednesday morning, depending on how organised I have been! I might not have time to cary out a full Star Baker round up as I have done in previous years. However, I will still devise a Star Baker Badge for each episode. Therefore, if this proves to be the case, and I don’t have time to write a separate post each week, then I will mention the Star Bakers in my new recipe post with the new linky. Of course, this might change …….. and therefore, we will see how it goes.
Thank you to everyone who linked up for week 3 – there were some amazing bread recipes linked up. Here are the recipes submitted by the 11 bloggers who joined in last week for Bread Week
Now to pick a Star Baker. This is always so hard. I almost awarded Helen with her teacakes because they looked amazing BUT I am going with this Cottage Loaf instead, because, quite frankly, it is huge and looks amazing! Therefore, well done to Sammie and I look forward to seeing more of your bakes x
To recap: the themes for caramel week are:
Signature Bake – Millionaires Shortbread
Technical bake – Stroopwafels
Showstopper – Caramel Cake Showstopper
I look forward to seeing your delicious caramel inspired bakes this week!
hosted by Angela