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    Saturday, 16 April 2016

    MANGO & PASSIONFRUIT MILLIONAIRE'S SHORTBREAD

    One of my favourite recipes on the blog, isn’t actually one of my own. It’s the fabulous Flick’s and you’ve probably read it – it’s the Raspberry Millionaire’s shortbread recipe.

    Millionaire’s shortbread has always been a favourite of mine. Rich chocolate, sticky caramel and crumbly biscuit – what’s not to love?

    Feeling inspired by Flick’s recipe, I decided to experiment with different flavour combinations and decided to create a mango and passion-fruit shortbread. Wow. It’s pretty bloody good. It’s a time intensive recipe this so I’d save it for a Sunday afternoon but I promise the results are well worth the effort. I admit I'm no baker so my creation might not be too pretty, but they taste pretty good!
    What you’ll need 
    200g shortbread biscuit (shop bought cos aint no’body got time fo’ that)
    55g melted butter
    150g soft brown sugar
    150g butter
    1 tin Carnation condensed milk
    100g Mango & Passionfruit coulis (I bought mine in Sainsbury’s)
    200g milk chocolate
    100g white chocolate

    What you’ll need to do 
    1. In a bowl, crush up your shortbread and combine with the melted butter
    2. Line a baking tray with grease-proof paper. Pour in your biscuit base and push into the corners until nice and firm. Chill in the fridge for 20 minutes
    3. Meanwhile, heat the remaining butter and brown sugar until a nice thick caramel forms. Pour in your condensed milk and stir, increase the heat and bring to a boil. Remove from the heat and allow to thicken
    5. Remove your chilled biscuit from the fridge and pour the caramel over, covering the entire base. Return to the fridge to cool for 30-40 minutes
    6. Remove the tray from the fridge, pour over a layer of coulis and leave to chill for another 10 minutes
    7. In two separate bowls, melt your chocolate.Pour over the caramel base untill completely covered
    8. In vertical lines, pour the white chocolate sauce over the top. Use a pick or knife to run lines through the white chocolate to create desired patterns, working quickly, before returning the entire thing to the fridge for yet more chilling.
    9. If you can bear to wait another hour make sure you do. The chocolate can crack quite easily so allow to completely set before cutting into ‘bite-size’ chunks, ready to be devoured with a cup of tea
    10. Enjoy!

    Pin the recipe for later!

    If you liked this recipe, you might also like: Boozy Banoffee Pie or Raspberry Caramel Shortbread 

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