These Elderberry Millionaire's Shortbread take the traditional dessert and give it an immune-boosting, juicy twist by infusing the caramel with elderberries.
Equipment
- Loose-based square brownie tin (20cm/8")
- Large mixing bowl
- Food processor
- Fine mesh sieve
- Double boiler or heatproof bowl
Ingredients
For the Shortbread
- 60g ground almonds
- 30g arrowroot flour
- 1 ½ tsp vanilla extract
- 190g organic palm shortening, cubed, room temperature (or grass-fed organic butter)
For the Elderberry Condensed Milk:
- 800ml full fat coconut milk (preferably free from gums/additives)
- 2 tsp vanilla extract
For the Caramel:
- 1 batch of coconut condensed milk (see above recipe)
- 120g organic palm shortening (or grass-fed organic butter)
- 2 tbsp lemon juice
For the Chocolate Topping:
- 200g dark chocolate (85% cacao solids or above)
Method
- Line a loose-based square brownie tin (20cm/8") with greaseproof non-stick paper and set to one side. Preheat your oven to 170°C/325°F/gas 3. If using a fan assisted oven set it to 150°C.
- Stir together all of the ingredients for the shortbread base into a large mixing bowl. Add in the softened shortening/butter and rub together with your fingers until the mixture resembles fine breadcrumbs.
- Knead the mixture together until it forms a dough, then press into the lined tin in a nice even layer. Place your shortbread into the freezer for 10 minutes until firm.
- Remove the shortbread from the freezer and prick with a fork. Place onto the middle shelf of the oven and bake for 20-25 minutes until a light golden brown colour. Remove and leave to cool completely in the tin.
- Place all of the ingredients for the condensed milk into a medium heavy-bottomed pan. Place on a low heat and bring to a simmer. Gently simmer for 30-40 minutes until the coconut milk has darkened and thickened, stirring occasionally. The mixture should have reduced by roughly half.
- Remove from the heat and leave to cool for 10 minutes. Transfer to a food processor and blend until smooth. Pass through a fine mesh sieve then place back into a clean pan.
- Add your remaining caramel ingredients into the condensed milk and whisk until combined. Place on a low heat until the sugar has dissolved then up to medium heat and bring to the boil. Reduce the heat and simmer, stirring continuously, for about 15-20 minutes or until the mixture has thickened considerably.
- Pour over the shortbread immediately then transfer the tin to the freezer for 30 minutes until set.
- Once your caramel has cooled melt the chocolate in a double boiler. Leave to cool for 5 minutes before pouring over the caramel layer. Leave to cool completely then freeze for 15 minutes until firm.
- Using a hot, wet knife score lines into the set chocolate until it breaks through to the caramel. Wipe your knife using a clean damp cloth and carefully slice through to the base. be sure to wipe your knife clean after every cut. Make sure you slice whilst still in the tin then remove your slices carefully.
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