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  • 1/6 Nat Shortbread Day 2

    From Dave Drum@1:2320/105 to All on Friday, January 05, 2024 17:24:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: N.Y.T. Millionaire's Shortbread
    Categories: Cookies, Snacks, Chocolate
    Yield: 32 servings

    MMMMM----------------------SHORTBREAD LAYER---------------------------
    12 tb (170 g) unsalted butter;
    - room temp
    1/2 c (100 g) granulated sugar
    1 1/2 c (190 g) all-purpose flour
    1/2 ts Kosher salt

    MMMMM-----------------------CARAMEL LAYER----------------------------
    14 oz Can sweetened condensed
    - milk
    4 tb (55 g) unsalted butter
    2 tb Lyle's Golden Syrup or
    - light corn syrup
    1/2 ts Kosher salt
    1/2 ts Pure vanilla extract

    MMMMM-------------------------CHOCOLATE------------------------------
    8 oz (226 g) semisweet chocolate;
    Chopped

    MAKE THE SHORTBREAD LAYER: Set oven @ 325-#F/165-#C.

    Line an 8" square baking pan with parchment paper,
    leaving a 2" overhang on two sides. In a large bowl,
    beat together butter and sugar with an electric mixer on
    medium until fluffy, about 2 minutes. Add flour and
    salt, and beat on low just until the mixture is evenly
    combined and the texture of coarse sand.

    Tip mixture into prepared pan, and press down firmly
    into an even layer. Bake until top is dry and light
    golden brown, 30 to 35 minutes. Transfer to a rack to
    cool.

    Make the caramel layer: In a medium saucepan, combine
    condensed milk, butter, Golden Syrup and salt. Cook
    mixture over medium heat, stirring constantly with a
    heatproof spatula, until it has thickened and changed
    from a milky yellow color to the color of butterscotch
    pudding, 10 to 20 minutes. Adjust the heat as necessary
    to keep the bottom from scorching. Stir in vanilla
    extract. Immediately pour the caramel over the baked
    crust and spread it into an even layer.

    PREPARE THE CHOCOLATE: In the microwave or over a double
    boiler, melt the chocolate in short bursts, stirring
    often. Spread melted chocolate in an even layer over
    caramel. Chill until chocolate is set, about 30 minutes.

    To serve, cut the parchment-free sides away from the pan
    with a sharp knife, then transfer the shortbread to a
    cutting board using the parchment overhang.

    Cut into 32 small bars.

    By Samantha Seneviratne

    Yield: 32 bars

    RECIPE FROM: https://cooking.nytimes.com

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