Recipes, re-invented from cooking shows

Borderline Billionaire's Shortbread

Name: Borderline Billionaire's Shortbread
Prep time: 45 minutes
Cook time: 40 minutes
Total time: 85 minutes

Prep. Time:

Baking Time:

Total Time:

45 minutes

40 minutes

85 minutes

Serves:

16 pieces (generous Northern portions)

Gill's deeply personal tribute to her mother's favorite caramels elevates traditional millionaire's shortbread to "borderline billionaire's" status. The innovative addition of Brazil nuts and raisins honors her mum's preferences while creating Paul's praised "certainly unusual" flavor profile. The touching backstory of buying these caramels every Mother's Day adds emotional resonance to the "pretty" bakery-quality presentation that impressed judges with its perfect layered structure and "slight bitterness" in the caramel.

Ingredients

FOR THE SHORTBREAD BASE:
2 cups all-purpose flour
1/2 cup powdered sugar
1/4 teaspoon salt
1 cup cold unsalted butter, cubed
1 teaspoon vanilla extract
1 large egg yolk

FOR THE BRAZIL NUT AND RAISIN CARAMEL:
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream, warmed
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup Brazil nuts, roughly chopped
1/3 cup raisins (mum's favorite element)

FOR THE SYRUPY MILK CHOCOLATE TOPPING:
8 oz milk chocolate, chopped
1/2 cup heavy cream
2 tablespoons golden syrup
2 tablespoons butter

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Instructions

MAKE THE SHORTBREAD BASE:
1. Preheat oven to 350°F. Line 9x9-inch pan with parchment.
2. In food processor, pulse flour, powdered sugar, and salt.
3. Add cold butter cubes, pulse until mixture resembles breadcrumbs.
4. Add vanilla and egg yolk, pulse just until dough comes together.
5. Press dough firmly into prepared pan with even thickness.
6. Prick all over with fork to prevent puffing.
7. Bake 18-20 minutes until lightly golden. Cool completely.

CREATE THE TRIBUTE CARAMEL:
8. In heavy saucepan, combine sugar and water over medium heat.
9. Cook without stirring until deep amber caramel forms, about 10 minutes.
10. Remove from heat, slowly whisk in warm cream (it will bubble).
11. Whisk in butter, vanilla, and salt until glossy.
12. Stir in chopped Brazil nuts and raisins.
13. Cook 2-3 minutes more until mixture coats spoon.

PREPARE THE SYRUPY MILK CHOCOLATE:
14. Heat cream and golden syrup until just simmering.
15. Pour over chopped milk chocolate, let sit 2 minutes.
16. Whisk until smooth, then whisk in butter for extra shine.
17. Should be pourable but thick enough to coat.

ASSEMBLY - "BAKERY QUALITY":
18. Pour warm Brazil nut and raisin caramel over cooled shortbread base.
19. Spread caramel evenly, ensuring nuts and raisins are well distributed.
20. Let caramel cool and set for 30 minutes.
21. Pour milk chocolate topping over set caramel.
22. Use offset spatula to create smooth, even surface.
23. Refrigerate 2 hours until all layers are fully set.
24. Cut into generous squares as Paul noted Gill's regional sizing.