This festive looking Millionaire’s Shortbread makes a fabulous gift! Or simply keep a jar of these handy for surprise visitors over the festive season. Oryx Wine Salt and Oryx Fine Salt are used in this recipe. Note our gorgeous Oryx Salt Pot in the pic! A must-have in the kitchen.
Recipe by Chef Angie Boyd & Chef Peter Ayub of Sense of Taste Chef School
Makes about 20 squares
- 125g Flour
- 100g Butter
- 50g Icing sugar
- 1 Egg Yolk
- Sift the flour and icing sugar together.
- Add the softened butter and rub into the dry ingredients.
- Add the egg yolks to the mixture and mix well to form a soft dough.
- Wrap in clingfilm and allow to rest in the fridge for about 30 mins before use.
- Line a 20x20cm tin with non-stick baking paper.
- Roll the pastry to about 5mm in thickness out onto a lightly floured surface.
- Place the pastry into the base of the tin pressing in gently to cover the bottom surface.
- Prick the surface with a fork all over and then chill for 10 minutes.
- Bake at 160C until a light golden brown. Remove from the oven and leave to cool.
- 125ml Muscavado sugar
- 30ml Golden Syrup
- 125ml Condensed milk
- 100g Butter
- 2.5ml Oryx red wine salt
- In a small saucepan, combine the butter, sugar, golden syrup, salt and condensed milk.
- Heat gently at a low temperature, stirring constantly until the sugar has dissolved.
- Then slowly bring to a boil (while keeping the temperature to medium). Continue to boil, while stirring constantly for about 10 minutes or until the mixture has thickened slightly and changed to a deeper colour.
- Remove from heat and beat vigorously with a whisk for a few seconds until smooth.
- Pour over baked pastry base and chill until firm.
- 150g Orange flavoured dark chocolate (or plain flavoured 70% dark) (we like Lindt)
- 50g Cranberries, dried
- 50g Macadamia nuts, toasted
- Sprinkling of Oryx Fine White Salt
- Place chocolate in a microwave-safe bowl.
- Heat for 1 minute, then stir and continue to heat and stir at 20 second intervals until chocolate is melted and smooth.
- Pour chocolate over the caramel layer and spread evenly to cover completely. Scatter the cranberries and nuts over and then sprinkle some Oryx Fine Dessert Salt over the whole surface.
- Chill until set and then cut into squares of approximately 4x4cm. These need to be small because they are super rich!