Coffee walnut millionaire's shortbread

Nutrition and extra info

  • Vegetarian
  • Nutrition: Per serving

  • kcal482
  • fat27g
  • saturates14g
  • carbs52g
  • sugars39g
  • fibre3g
  • protein7g
  • salt0.3g
  • Ingredients
  • Method
  • Ingredients

  • 200g cold unsalted butter, chopped, plus extra for the tin

    Butter

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    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 40g walnut halves

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they’re…

  • 250g plain flour
  • 75g golden caster sugar
  • For the caramel

  • 4 tbsp espresso powder
  • 100g light muscovado sugar
  • 2 x 397g cans condensed milk
  • For the chocolate topping

  • 300g dark chocolate, chopped

    Chocolate ganache

    gan-ash

    Chocolate ganache is a combination of chocolate and double cream. It’s simple to…

  • 50g butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 30g white chocolate, chopped

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 1 tsp espresso powder
  • 30g chocolate-coated coffee beans
  • 20 walnut halves (about 50g)

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they’re…

  • Method

    1. Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.

    2. To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.

    3. To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.

    4. To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

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