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@shop.xinh.73: #xuhuong #aokhoac

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10th10🌵
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Monday 14 September 2026 08:15:30 GMT
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Three layers. Chilled, set, and cut clean. ✨ MILLIONAIRE'S SHORTBREAD (makes 16) BASE 1 cup (226g) unsalted butter, softened ½ cup (100g) granulated sugar (caster sugar works too) 1 large egg yolk 1 tsp vanilla extract ½ tsp salt 2 cups (240g) all-purpose flour (plain flour) CARAMEL 1 can (14 oz / 396g) sweetened condensed milk ½ cup (113g) unsalted butter 1 cup (220g) packed light brown sugar (light brown soft sugar) ¼ cup (60ml) light corn syrup (or golden syrup) ½ tsp fine sea salt 1 tsp vanilla extract TOP 4 oz (113g) semi-sweet chocolate (dark or plain chocolate), chopped ⅓ cup (80ml) heavy cream (double cream) Flaky sea salt 1. Heat the oven to 350°F / 180°C (160°C fan, gas mark 4). Line a 9 x 9 in (23cm square) tin with parchment (baking paper). 2. Beat the butter and sugar until creamy, then mix in the yolk, vanilla and salt. Add the flour and mix just until a soft dough forms. 3. Press evenly into the tin and bake about 22 minutes, until the edges are lightly golden. 4. Put the caramel ingredients except the vanilla in a heavy pan over medium heat. Once the butter melts, whisk constantly for 6 to 10 minutes until thick and pulling from the sides (225°F / 107°C). 5. Off the heat, stir in the vanilla and pour over the warm base. Cool to room temperature. 6. Melt the chocolate and cream in 20-second bursts, stirring between each, until smooth. Spread over the caramel and scatter with flaky salt. 7. Chill at least 2 hours, then cut into 16 squares with a warm, dry knife. Adapted from Preppy Kitchen (rated 4.92 from 589 ratings): preppykitchen.com/millionaires-shortbread Visuals made with AI. Recipe is real. #millionairesshortbread #caramelslice #dessertasmr #foodasmr #britishbaking
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