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Category: Desserts

Millionaire's shortbread

Millionaire's shortbread
Los Angeles Times

I don't know what I was thinking. I promised my 13-year-old daughter that a big part of our trip to Scotland would be visiting tearooms and sampling the baked goods. Then, I said, we'd get the recipes for our favorite ... Read more

Total time: 3 hours | Active work time: 1 hour | Makes 3 dozen cookies
Note: We joined travelers and locals wolfing down scones, fruit slices and various shortbreads on a rainy afternoon at the Coach House, a cafe in the village of Luss, on the shore of Loch Lomand. Gary and Rowena Groves are the proprietors, and Rowena is the highly regarded baker. Her Millionaire's Shortbread adds chocolate to the classic shortbread and caramel combination. Look for golden syrup alongside other syrups at well-stocked supermarkets and gourmet stores.

Base

  • 2 cups (4 sticks) butter
  • 1 cup powdered sugar
  • 4 cups flour
  • 2 cups cornmeal

Step 1Cream butter gently in electric mixer using dough hook until light, 3 to 4 minutes. Add powdered sugar and continue beating a few more minutes. Slowly add flour and cornmeal and continue to mix with dough hook until dry ingredients are incorporated, 4 to 5 minutes. Dough will be dry.

Step 2Press dough into 13x9-inch baking pan, and pierce repeatedly across bottom with fork to prevent it from rising. (If making plain shortbread, mark dividing lines between cookies same way).

Step 3Bake at 275 degrees 1 hour. Turn oven off and open door to allow some heat to escape. Leave shortbread in oven to continue to dry out another 30 minutes. Remove from oven and cool but do not remove from pan.

Topping

  • 3/4 cup evaporated milk
  • 1/2 cup (1 stick) margarine
  • 1/2 cup sugar
  • 1 teaspoon golden syrup
  • 1 cup chocolate chips (white or dark chocolate)

Step 1Heat milk, margarine, sugar and syrup in saucepan over medium heat, stirring often, until mixture begins to come away from sides of pan, 8 to 10 minutes. Pour over cooked shortbread (still in its pan) and cool.

Step 2Melt chocolate chips in double boiler set over, but not touching, simmering water, or in microwave, and spread in layer over set caramel. Cool. Cut into fingers or squares.

Each cookie:
254 calories; 143 mg sodium; 29 mg cholesterol; 15 grams fat; 25 grams carbohydrates; 2 grams protein; 0.87 gram fiber.
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