I don’t know about you, but I need a treat. And travel also at the same time. I have very fond memories of our discovery of Scotland. It’s been a few years already, and I dream of going back. I still think back to that festival in the fishing village where we tasted the best fish and chips in the world and discovered the kippers. There was also a bake sale, and of course those millionaire’s shortbreads. I can still see this church that has become a boutique tea room and still these delicacies. And again this pastry on the Isle of Skye… You have understood, these cakes are present everywhere there. And I don’t think I’ve ever eaten it before.
I finally decided to make some at home. It’s really very simple. The shortbread is first cooked, then the caramel prepared with sweetened condensed milk is put on top. And finally, we cover everything with chocolate. And of course, I add a pinch of fleur de sel. This seems essential to me.
Well, I’m not going to lie, these millionaire’s shortbreads are a calorie bomb. But assuming that it’s better than bombs that kill innocent people, I think we can have fun. This cake can be stored without any problem, and there is no doubt that it will delight young and old alike.
100g soft butter
50g icing sugar
1 pinch of fleur de sel
300g sweetened condensed milk
15g of honey
100 g blond vergeoise
150g milk chocolate
flower of salt
Start by preparing the shortbread.
Preheat the oven to 180°C.
To do this, put the flour, butter, icing sugar and salt in a robot, and mix in short pulses.
Pour into an 18 cm frame and prick the dough with a fork.
Cook for about 20 minutes.
For the caramel, put the sweetened condensed milk, honey, brown sugar and butter in a saucepan. Melt over medium heat, then simmer, stirring, until the mixture thickens.
Pour over the shortbread. Leave to cool, then refrigerate.
Melt the chocolate in the microwave in 20 second increments. Stop when half of the chocolate is melted. Stir for a good minute to melt the rest. Microwave for a few seconds if there are any pieces left.
Pour over the caramel and spread.
Sprinkle with fleur de sel.
Leave to set in the fridge.
Finally: p.To cut squares without breaking the chocolate, it is possible to pass the blade of the knife lightly over a flame to melt the layer of chocolate where you want it.