I find most millionaire shortbread recipes to be way too sweet. A good dessert should be well-balanced, not cloying – and my version is exactly that.  I love the combination of the bitter espresso, dark caramel, buttery shortbread and milky sweet chocolate!

This recipe is from my cookbook ‘Chocolate’ which you order here

Espresso Caramel Millionaire Shortbread
Yields 20
Print
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Prep Time
20 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. SHORTBREAD
  2. 125 g (125 ml) salted butter, at room temperature
  3. 60 g (75 ml) soft brown sugar
  4. 175 g (285 ml) cake flour
  5. ESPRESSO CARAMEL
  6. 200 g (250 ml) white sugar
  7. 30 ml (2 tbsp) water
  8. 80 g (80 ml) salted butter
  9. 120 ml cream
  10. 100 g The Kate Tin Dark Baking Chocolate, finely chopped
  11. 5 ml (1 tsp) espresso powder
  12. TOPPING
  13. 200 g The Kate Tin Milk Baking Chocolate, melted, for the topping
  14. 5 ml (1 tsp) vegetable oil
  15. Coffee beans and gold dust, to decorate (optional)
Instructions
  1. Preheat the oven to 220 °C (200 °C for fan-forced).
  2. Line a 24-cm round springform cake tin with baking paper (you could also use a 20cm square cake tin for this).
  3. To make the shortbread, cream the butter and sugar together until light and fluffy, about 8 minutes.
  4. Add the flour until the mixture forms a soft dough.
  5. Press the dough into the bottom of the lined cake tin, prick the base with a fork (this aerates the shortbread and stops it from forming bubbles).
  6. Bake for 15-20 minutes in the preheated oven, on the middle rack, until golden around the edges. Allow to cool.
  7. To make the espresso caramel, place the sugar in a medium saucepan with the water and heat (without stirring) until melted and caramelised.
  8. TIP Don’t be afraid to take the caramel to a lovely deep golden-brown colour. This gives you the slight bitterness which will balance the sweetness. When it starts smoking slightly, it’s ready!
  9. Remove from the heat and (carefully - it’s hot!) add the butter and cream, and swirl to form a sauce.
  10. Add the chocolate and espresso powder and stir until melted.
  11. Pour over the shortbread base and allow to set - you can pop it in the freezer briefly to speed up the process.
  12. To make the topping, mix the melted chocolate and oil and spread evenly over the top.
TIP How to melt chocolate
  1. On the stove: bring a saucepan with 2cm hot water to the boil then remove from the heat. Place a glass or metal bowl over the steaming water and add the chocolate. Stir until smooth.
  2. In the microwave: place the chocolate in a microwave-safe bowl. Microwave on medium heat stirring every 20 seconds until smooth.
  3. Allow to set completely, then cut into bars with a hot knife to serve. Decorate with the coffee beans and gold dust to serve.
The Kate Tin https://thekatetin.com/

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