Chocolate, Orange and Hazelnut Millionaires Shortbread by Aoife Noonan
Chocolate, Orange, and Hazelnut Millionaires Shortbread have a nutty, crumbly texture and smooth top layer. The amazing combination of chocolate, orange and hazelnut, all in one bite - try this recipe out!
Ingredients
For the Hazelnut Shortbread Base:
- 100g Hazelnuts
- 40g Icing Sugar
- 35g Cornflour
- 40g Caster Sugar
- Pinch of Salt
- 200g Plain Flour
- 175g Unsalted Butter, melted and cooled
- 75g Unsalted Butter
- 200g Condensed Milk
- 1tbsp Golden Syrup
- 60g Light Brown Sugar
- Zest and Juice of 2 Oranges
- 100g Dark Chocolate (70%), roughly chopped
- 15g Hazelnuts, roughly chopped
Tools
- Titanium Chef XL KVC7300S
- Food Processor KAH647PL
Method
For the Hazelnut Shortbread Base:
- Preheat the oven to 180C or 160C if using a fan oven. Line a 20 x 20cm square tin with parchment paper, leaving some paper hanging over the sides.
- Put the hazelnuts in a food processor and blend to a fine powder.
- Add the icing sugar, cornflour, caster sugar, salt and flour and blend until well combined.
- Add the cooled melted butter and pulse until just combined. Press the shortbread into the lined tin and bake for 25-30 minutes until golden brown. Remove the shortbread from the oven and set aside while making the caramel.
- Put all of the ingredients into a medium saucepan and bring to a simmer.
- Continue to simmer on a low heat for about 10 minutes, stirring regularly, until thickened slightly.
- Pour the caramel over the cooled shortbread base and set aside to cool completely for at least 30 minutes.
For the Chocolate Topping:
- Melt the chocolate in a bowl set over a pan of simmering water, stirring regularly.
- Once melted, cool slightly, then pour over the set caramel layer. Leave the chocolate to set for a minute or two before sprinkling over the chopped hazelnuts.
- Chill the shortbread completely for at least one hour before cutting into squares to serve.