Description
Indulgent Cherry Bakewell Millionaire Shortbread Delight is a decadent layered treat featuring a buttery shortbread base, a rich and nutty almond caramel filling, a smooth white chocolate topping, and a garnish of raspberry jam, chopped glace cherries, and toasted flaked almonds. Perfect for special occasions or when you crave a luxurious dessert bar with a mix of textures and flavors.
Ingredients
Scale
Shortbread Base
- 150 g unsalted butter, softened
- 75 g caster sugar
- 1 teaspoon vanilla extract (or almond extract)
- 200 g plain flour (or gluten-free flour)
- 1 pinch sea salt
- 50 g flaked almonds (or crushed cookies/seeds)
Almond Caramel Filling
- 100 g butter
- 200 g granulated sugar (light or dark)
- 100 g golden syrup (or honey)
- 397 g condensed milk
- 1 teaspoon almond extract (optional)
Topping and Decoration
- 200 g white chocolate (or milk chocolate)
- Raspberry jam (or any berry jam).
- Glace cherries, chopped (for decoration)
- Flaked almonds (for garnish)
Instructions
- Prepare the shortbread base: Preheat your oven to 180°C (350°F). In a mixing bowl, cream the softened butter and caster sugar together until light and fluffy. Stir in the vanilla extract. Gradually add the plain flour, salt, and flaked almonds, mixing until the dough comes together. Press the dough evenly into a greased or lined baking tray to form the base.
- Bake the base: Bake the shortbread base in the preheated oven for about 20-25 minutes or until it is lightly golden. Remove from the oven and allow it to cool completely in the tray.
- Make the almond caramel filling: In a saucepan, melt the butter over low heat. Add the granulated sugar, golden syrup, and condensed milk. Stir continuously to combine and dissolve the sugar. Bring the mixture to a gentle boil and cook, stirring frequently, until the caramel thickens and turns a golden color, approximately 10 minutes. Remove from heat and stir in the almond extract if using.
- Assemble the caramel layer: Pour the almond caramel over the cooled shortbread base and spread evenly. Allow this layer to cool and set; you can speed up the process by refrigerating it for about 30 minutes.
- Prepare the topping: Melt the white chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
- Layer the topping and garnish: Spread a thin layer of raspberry jam evenly over the set caramel layer. Pour the melted white chocolate over the jam layer and smooth out to cover completely. Decorate with chopped glace cherries and sprinkle with toasted flaked almonds for added texture and visual appeal.
- Chill to set: Place the entire tray in the refrigerator for at least 1 hour to allow the chocolate topping to set firmly.
- Serve: Once fully chilled and set, slice into 16 even squares and serve. Store leftovers in an airtight container in the fridge.
Notes
- Almond extract enhances the almond flavor but can be omitted if preferred.
- Use gluten-free flour if needed to make this recipe gluten-free.
- Golden syrup can be substituted with honey if unavailable.
- Ensure the shortbread base is completely cool before adding the caramel to prevent melting or sogginess.
- To toast flaked almonds, spread them in a dry pan over medium heat until golden and fragrant, then cool before garnishing.
- Store the bars refrigerated and consume within 5 days for best freshness.
