Cakes & Bakes: Keto millionaires shortbread

This will be one of my final keto recipes. I’ve lost over 2 stone (30 pounds) in the past two months or so, in readiness for our beach holiday to Sardinia.

I’ve been finding it increasingly easy to “keto-modify” my tried & tested recipes. This keto millionaires shortbread is a version of my nutty millionaire’s shortbread that I make regularly. It’s a lovely little afternoon snack with a cuppa.

Next week, as it will still just about be September, I’ll reactivate my sourdough and get baking bread again – it’s what I’ve missed the most!

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Keto millionaires shortbread

2018-09-21 11:41:39

Yields 16

Ingredients

150g/5¼oz ground almonds
150g/5¼oz coconut flour
1tbsp stevia granules
30g/1oz coconut oil
175g/6oz crunchy peanut butter
50g/1¾oz cacao powder
1tsp stevia granules
50g/1¾oz coconut oil

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Instructions

Preheat the oven to 150ºC/300ºF/Gas mark 2
Line a 23cm/9" square cake tin with parchment paper
In a medium-sized mixing bowl, thoroughly combine the ground almonds, coconut flour and stevia granules
If solid, zap the coconut oil in the microwave in 10-second bursts until melted. Stir well into the dry mixture
Press evenly into the base of the prepared cake tin using the back of a spoon
Bake in the oven for 15 minutes or until the base begins to brown
Remove from the oven and allow to cool completely on a wire rack
Put the peanut butter into a heat proof container and melt over a saucepan of simmering water
Pour the peanut butter over the cooled shortbread base and spread evenly using a spatula or back of a spoon. Allow to cool completely
Mix the cacao powder and teaspoon of stevia granules
If solid, zap the coconut oil in the microwave in 10-second bursts until melted. Stir well into the sweetened cacao mixture
Pour evenly over the peanut butter layer
Allow to cool and harden before cutting into portions with a sharp knife
Store in an airtight container in the fridge for a week or more

H is for Home Harbinger https://hisforhomeblog.com/

Cakes & Bakes: Nutty millionaire’s shortbread

This nutty millionaire’s shortbread tastes SO much better than any I’ve ever bought from a shop. I happened to have bags of whole almonds and hazelnuts in the larder, but it would be equally as good if you made it using pecans, Brazil nuts or walnuts. Cashew butter instead of peanut in the shortbread could be a good alternative to try too!

Nutty millionaire’s shortbread

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Ingredients

For the shortbread
125 g/4oz butter softened
2 tbs peanut butter smooth or crunchy
75 g/3oz caster sugar
75 g/3oz cornflour
175 g/6oz plain flour
For the topping
397 g/14oz tin of sweetened condensed milk
100 g/3½oz mixed nuts I used ½ & ½ hazelnuts and almonds
125 g/4oz plain dark chocolate

Instructions

To make the caramel topping, put the unopened tin in a heavy-based saucepan and completely cover with water. Cover the saucepan with its lid and boil for about 1½ hours, topping up the water level if needed.
Preheat the oven to 180ºC/350F/Gas mark 4, 10 minutes before baking.
Line a 22cm/8inch square cake tin with parchment/greaseproof paper
Cream together the butter and sugar until light
Sift in the cornflour and plain flour and mix to form a smooth dough
Using the back of a dessert spoon, press the mixture evenly into the lined cake tin and prick all over with a fork
Bake for 20 minutes or until just turning golden brown
Put the nuts on to a baking tray and toast them in the oven for 10-15 minutes
Remove the shortbread from the oven and set aside on a wire rack
Remove the nuts from the oven and wrap them in a clean tea towel. Rub the nuts together to remove most of the skins (especially if you're using hazelnuts or 'red skinned' peanuts)
Reserve 9 of the nuts, roughly chop the remainder and sprinkle them evenly across the shortbread
Open the tin of boiled condensed milk (if the contents are quite rigid you can soften it by warming slightly in a saucepan on the stove or decant into a microwaveable container and heat for 20-30 seconds). Pour the caramel over the nuts and spread evenly. Refrigerate while you prepare the chocolate
Break up the chocolate into pieces and put them into a heat-proof bowl
Using a saucepan small enough not to allow the bowl to touch the bottom, fill the bowl with just enough water so that it doesn't come into contact with the base of the bowl
Simmer the saucepan of water until the chocolate has just melted
Pour the chocolate evenly over the top of the caramel
Place the whole nuts on top of the chocolate, one for each portion
Allow to set before slicing into squares & serving

You can parboil the tinned condensed milk in advance and the caramel can be stored for months & months before use. I always have a few cans of 'cooked' condensed milk stored in our larder.

Cakes & Bakes: Millionaire’s shortbread

The title of this post is a bit of a misnomer. Millionaire’s shortbread is, according to Wikipedia, “a biscuit confectionery item consisting of a rectangular shortbread biscuit base topped with a very soft caramel filling and a milk chocolate topping.” This recipe is a deluxe version incorporating peanuts and sea salt – more of a billionaire’s shortbread! It’s rich, rich, rich… and delicious, delicious, delicious!

Cakes & Bakes: Millionaire’s shortbread

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Ingredients

for the base
250 g/9oz plain flour
75 g/3oz light brown soft sugar
175 g/6oz butter melted
for the caramel
100 g/4oz golden syrup
125 g/4½oz butter cubed
2 x 397g cans condensed milk
200 g/8oz) salted roasted peanuts
for the chocolate topping
200 g/8oz dark chocolate broken up into small pieces
50 g/2oz butter cubed
1 tsp sea salt flakes

Instructions

Heat the oven to 170ºC/150ºC fan/325 F/gas mark 3
Line a 22cm/8inch square cake tin with aluminium foil
Mix the flour & sugar together, make a well in the centre and pour over the butter. Stir to combine
Press evenly into the cake tin using the back of a dessert spoon
Bake for 20-30 minutes until a light golden brown
Allow to cool completely while you make the caramel
Put all the caramel ingredients except for the peanuts in a heavy-based saucepan
Heat gently, stirring constantly, until the butter has melted. Bring to a simmer and cook for 5-10 minutes, stirring all the time until the caramel is pale & golden
Stir in the peanuts and spread evenly over the shortbread base using a palette knife
Refrigerate for about half an hour until just set
Put the chocolate pieces and butter cubes into a heatproof bowl over a saucepan of simmering water (making sure that the bottom of the bowl doesn’t come into direct contact with the water). Mix together until melted
Pour onto & spread evenly over the caramel layer using a palette knife
Sprinkle the sea salt flakes evenly over the top
Refrigerate for about half an hour until just set
Slice into portions with a sharp knife and serve

I always have a few cans of condensed milk stored in our larder.

To make caramel, put the unopened tins in a heavy-based saucepan and completely cover with water. Cover the saucepan with its lid and boil for about 1½ hours, topping up the water level if needed. The tins can be stored for months & months before use.

When you’re ready to make your caramel layer just follow the same instructions except that there’s no need to simmer the mixture. Mix the ingredients together using a metal whisk to ensure there are no lumps.

This tinned caramel sauce is great for making banofee pie too!