Millionaire’s Shortbread-Rainbow Chef’s Style!

Millionaire’s Shortbread

Rainbow Chef’s Style! 

Photography By Ctrlaltdelete Design Solutions. Copyright © 2017. All rights reserved

So it was my dad’s Birthday just recently and as always without fail, I make him something scrummy to celebrate (any excuse to bake!) usually of the cake variety however this time I decided to go against tradition and embark on a challenge; I wanted to make something different, that I had never attempted that I new was one of dad’s favourites that he can’t have due to his intolerance to Dairy-Millionaire’s Shortbread!

Much to one’s dismay my trusty measuring scales are totally busted (entirely my own fault, I dropped them and so the dial mechanism got completely wedged in-don’t ask…I’m quite clumsy with no spacial awareness at the best of times!). Therefore I had to resort to US measuring cups which I am not used too so the shortbread came out a little thicker than I wanted however it still tastes yummy and has that perfect crumbly texture you expect from a good old fashioned Shortbread so I can’t grumble too much.

I’ve made Shortbread biscuits several times as well as my version of caramel but never amalgamated them together; in-fact, it never really crossed my mind up until this event came up.

Crumbly, decadent and melt in the mouth, Shortbread is topped with an umptious Salted Caramel and then finished with a final layer of Dark Chocolate-very naughty BUT very delicious and I’m pretty certain you’ll be craving more!

What Will I Need?

Measuring Jug

Measuring Cups OR Scales

Baking parchment

30cm Square OR Round cake-tin

Large mixing Bowl

Fork

Food Processor

Medium size Cooking Pan

Wooden spoon

Pallet Knife OR Metal Spoon

Large Glass Bowl

Small Cooking Pan

Ingredients

For the Shortbread

11/2 cups (225g) Plain White Flour

2/3 Cup (100g) Semolina flour (highly recommended, it gives the shortbread it’s famous melt in the mouth texture!)

1 Cup (225) Very cold Soya OR Sunflower Butter/spread

½ Golden OR White Caster Sugar

For the “Caramel” Layer

300g Dried Dates

3 tbsp. Almond OR Soya Milk

½ tsp. Sea Salt

For the Chocolate Layer

200g good quality Dairy-free Dark chocolate at least 60% Cocoa OR Dairy-free plant milk based Chocolate

Method

Prep the Caramel!

Place the dates in a measuring jug, cover with tepid water and let soak for 35 minutes.

For the shortbread

Preheat the oven to 160 degrees C (180 degrees C of Gas)

Prepare your baking tin by lining it with the Baking Parchment paper (NOT Greaseproof, it’ll stick and make a right old mess!).

1. Place the flours and butter into a large mixing bowl and rub together with your fingertips until a rough breadcrumb texture emerges. I can’t stress enough that the dairy-free butter must be super cold to prevent a sticky mess-oh and work quickly too to stop this. Then stir in the Caster Sugar.
2. Pour the Shortbread mix into the prepared Cake tin and press down with your knuckles, the mixture needs to be packed as tightly and level as possible.
3. Poke holes all over the surface of the shortbread (this will prevent it from forming air pockets and puffing up when baking).
4. Place on the centre shelf of your oven and let bake for 30-35 minutes until golden; then set aside to cool completely.

Meanwhile…

For the caramel Layer

1. Place the soaked Dates in a food processor and pulse to form a thick sticky consistency then place in a Medium Cooking Pan along with the Almond Milk over a low-medium heat and stir constantly to form a thick puree.
2. Pour the “Caramel” onto the completely cooled shortbread and refrigerate for at least 2 hours.

Tip! If you don’t have a food processor you can skip the soaking step and simply tear the dates into pieces and cover with cold water and in a Medium Cooking Pan, bring to the boil and turn down to a medium heat and let cook for 5 minutes OR until the dates have softened completely. Use a Potato Masher to form a puree. NO Almond milk is required for this method.

2 hours Later…

For the Chocolate Layer

1. Place a large glass bowl over a small cooking pan of water (about half), Bring to a boil before turning down to a very low heat. Break the chocolate into pieces and let melt completely, stirring occasionally to ensure it’s all beautifully velvety and smooth!
2. Pour over the cold “Caramel” layer, allow to cool before placing back in the fridge for another 30 minutes/hour.
3. Lastly; slice into bars, squares OR triangles (depending on the shape of your tin).

Tip! Allow the chocolate layer to soften for 30 mins before slicing to stop it from cracking (I learnt this the hard way upon cutting the first half, you’ll thank me for this later!).

Serving suggestions

With your favourite brew, it’s amazing eaten with a coffee-trust me!

Please Note:

Please spare a donation to this and any recipes that you use if you wish. ALL proceeds will be going to the Animal Farm Sanctuary, this is NOT for self gain but to help raise funds to rescue animals from slaughter, abuse and neglect. It helps the charity to buy things like food, fresh bedding and warm shelter. You can find out more abut this wonderful charity here: http://www.thefarmanimalsanctuary.co.uk

Thank you <3

Almond Milk Vanilla Custard

Almond Milk Vanilla Custard

Photography By CtrlAltDelete Design Solutions. Copyright © 2017. All rights reserved

I have to say that my favourite all time desserts are those that involve seasonal stewed fruits, spiked with aromatic sweet spices and lashings of hot custard; they make for the perfect end to an autumnal Sunday meal for me; the ultimate comfort food. 

Sweet, and creamy with a silky smooth texture, this custard is so simple to make and is delicious hot OR cold, eaten with your favourite hot dessert OR on its own. It's Gluten free too which means it can be enjoyed by everyone!

What Will I Need?

Measuring Jug

Measuring Spoons

Balloon Whisk

Microwave

serving Jug (optional)

Ingredients

3 tbsp. Corn Flour

1.5 tbsp caster OR brown Sugar (I use brown sugar as it gives a lovely caramel flavour and slight golden colour to the custard).

480ml almond Milk

1 tsp. Vanilla Extract OR 1/4 fresh Vanilla Pod Seeds

Method:

1. Place the dry ingredients into a measuring jug, then pour a little of the Almond Milk and whisk to form a paste; then put in the remainder of the milk and whisk until well combined and no lumps are left.
2. Pop the custard mixture into a microwave on high for 4 minutes to start with, give it a stir about half into cooking (the mixture should start to thicken).
3. Add the vanilla extract before returning the custard to the microwave for a further minute until thick and creamy.

TIP! Add a splash of more Almond Milk if the custard gets too thick, you want a nice silky consistency. 

Alternatively you can cook on the hob.

Place the raw custard mixture into a pan, bring to the boil whisking constantly, then bring down to a medium heat adding the Vanilla extract whilst still whisking until thick

and creamy. 

TIP! Almond extract is delicious too, simply swap the Vanilla for Almond. 

Also, adding Orange zest gives a lovely festive touch and works incredibly well!

Serving suggestions:

Delicious poured over a warm fruit crumble, sweet fruit pie and other pastry desserts; delicious served cold over fresh fruit OR on it's own, the list is endless!  

Tip! You can turn this Custard into a set cold dessert; simply pour the hot custard into a pudding mould OR divide between cute little serving bowls and let cool before placing in the fridge for 2 hours. Enjoy with a drizzle of plant based syrup over the top (I recommend Maple).