Malteser Millionaire's Shortbread
"All Malteser fans out there, this is the next level Malteser Millionaire Shortbread! the best ....
INGREDIENTSFor short cakes:
- 225g of flour
- 1 tbsp malt powder
- 175g unsalted, cold, diced butter
- 75g of caster sugar
For toppings:
- 175g of butter
- 175 g of caster sugar
- 60g gold syrup
- 40g of malt extract
- 400g of condensed milk
- /2 teaspoon fine salt
- 3 x 93g Malteser bag
- 400g milk chocolate
INSTRUCTIONSFor the shortbread layer:
- Preheat the oven to 150 C.
- Cover a 23cm x 28cm rectangular tin cake with baking bread.
- Mix flour, malt powder and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.
- Add caster sugar and pulse again until combined.
- Place the mixture in a layer of cake tins and spread it evenly with the back of the spoon. Then press the bread down firmly with your knuckles so that it is tightly packed in a can.
- Bake short bread for 30 minutes or until golden brown. Set aside to cool.
For caramel coating:
- Add butter and sugar to a wide syrup-based skillet, malt extract, condensed milk and salt, and heat it gently, stirring to melt the butter.
- Bring to a boil and continue cooking for about 10-15 minutes, until thick and fudgy.
- Pour over the sandwich and flatten it with a palette knife, then start pressing Maltesers into caramel in layers until the caramel is closed - you should have some left.
- Allow to set.
For chocolate coating:
- Melt the chocolate in a heat-resistant bowl on a pan filled with boiling water or in a microwave, and spread it evenly over the arranged caramel. Mash the remaining Malteser and sprinkle on top of the chocolate.
- Leave it to solid, then turn over and cut into squares to serve.
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