Millionaires Shortbread Ice Cream Slice Recipes

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees. Line a 9-inch square pan with aluminum foil, pushing the foil neatly into the corners and up the sides of the pan, using two pieces if necessary to ensure that the foil overlaps all edges (the overhang will help removal from the pan). Spray the foiled pan with nonstick cooking spray or grease with butter.
• In the bowl of a food processor fitted with a metal blade, combine the flour, brown sugar, cornstarch and salt; process until well combined and no lumps of brown sugar remain. Add the butter and pulse until a coarse meal forms. Add the ice water and egg yolk and blend until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.
• Whisk the sweetened condensed milk, brown sugar, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a candy thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225 degrees F, about 6 minutes. Pour the caramel over the warm crust; cool for about 15 minutes, or until caramel is set.
• Place the chocolate and cream in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until smooth (if necessary, place the chocolate back in the microwave for a few more; just be sure not to overheat or the mixture will curdle). Spread the chocolate over the caramel layer. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.
• Note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it.
• Freezer-Friendly Instructions: These can be frozen for up to 3 months. After they are completely cooled, double-wrap them securely with aluminum foil or plastic freezer wrap. Thaw overnight on the countertop before serving.

MILLIONAIRE'S SHORTBREAD

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Line a 9 x 9-inch deep baking pan with nonstick baking parchment (do not use greaseproof paper, the shortbread will likely stick.)
• In a large baking bowl, beat the butter and sugar together until it is light and creamy; it will also start to lighten in color. You can use an electric hand mixer or stand mixer to do this.
• Sift the flour with the cornstarch.
• Tip the flour and cornstarch into the butter, and using your fingers, lightly rub the two together to create a sand-like texture. Do not squeeze them together, as this will make the finished shortbread dense and heavy.
• Once you have your crumb-like mix, then squeeze gently but firmly to create a soft, firm dough.
• Press the dough evenly into the paper-lined tin, taking care to check that the dough is pressed into the corners. Prick dough with a fork.
• Bake the shortbread in the center of the oven for 20 to 25 minutes until it's a light golden brown color. Remove from the oven and let it cool in the tin.
• Gather the ingredients for the caramel topping.
• Put the butter and sugar into a saucepan over medium heat and stir with a wooden spoon until both the butter and sugar are melted completely together. Add the golden syrup and condensed milk and stir. Raise the heat and let the caramel sauce bubble for 6 to 7 minutes, making sure it does not burn, and be careful as it can splatter. If it is changing color too quickly, then lower the heat.
• The caramel is ready when it is a lovely golden caramel color. Cut the heat off and let the caramel cool for 5 minutes before tipping it onto the cooled and cooked shortbread. Leave it to cool completely, then pop it into the refrigerator for at least an hour until firmed up completely.
• Once the caramel is set hard, take it from the fridge. Put the three chocolates in separate ramekin dishes. Separately, melt each chocolate type in the microwave on low power for 45 seconds. If you do not have low power, melt for 10-second intervals until runny.
• Working quickly, drop spoonfuls of the different chocolate over the caramel and use a skewer or a toothpick to marble the surface. Return the pan to the refrigerator until the chocolate is set, approximately 30 minutes.
• Once the chocolate is set, carefully lift the shortbread from the pan using the paper lining to help ease it out. If the chocolate is very hard, it may shatter when cut. To make it easier, let it come to room temperature, and cut it with a sharp knife into squares.

MILLIONAIRE'S SHORTBREAD ICE CREAM SLICE

Steps:

• Butter a 25 x 20cm tin and line with baking parchment. Blitz the shortbread biscuits in a food processor until they resemble breadcrumbs. Or, put them into a freezer bag and bash with a rolling pin. Melt 75g of the butter and stir in the shortbread crumbs. Press the buttery crumbs into the base of the prepared tin using the back of the spoon, making sure the surface is level. Chill for 30 mins until firm and set.
• Remove the ice cream from the freezer 5 mins before using so it softens slightly and can be easily scooped (do not let it melt). Dollop the softened ice cream evenly over the shortbread base and spread it to the corners using a small spatula or knife. For an even, smooth surface, dip the spatula in a mug of boiling water and pat dry before using. Freeze for at least 4 hrs until set.
• Spoon the caramel over the set ice cream and spread into the corners, smoothing the surface. Sprinkle over a pinch of sea salt flakes, then return to the freezer while you make the topping.
• Melt the dark chocolate and remaining butter in a heatproof bowl set over a pan of simmering water. Or, do this in 20-second bursts in the microwave. Leave to cool for 5-10 mins, or until it is room temperature. Melt the white chocolate in the same way. Pour the dark chocolate mixture over the set caramel and spread it to the corners, then drizzle over the white chocolate in a zig-zag pattern. Return to the freezer for at least 24 hrs. Cut into 12 rectangles and serve immediately - you can run the knife under hot water to make slicing easier.

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.