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Coffee walnut millionaire's shortbread

Coffee walnut millionaire's shortbread cut into squares

Coffee walnut millionaire's shortbread

Name: Coffee walnut millionaire's shortbread
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 18
Ingredients: 200g cold unsalted butter chopped, plus extra for the tin; 40g walnut halves; 250g plain flour; 75g golden caster sugar; 4 tbsp espresso powder; 100g light muscovado sugar; 2 x 397g cans condensed milk; 300g dark chocolate chopped; 50g butter; 30g white chocolate chopped; 1 tsp espresso powder; 30g chocolate-coated coffee beans; 20 walnut halves (about 50g)

Esther Clark

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Serves 18

Easy

Prep: 40 mins

Cook: 40 mins

plus chilling

A star rating of 3.9 out of 5.10 ratingsRate

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Combine millionaire's shortbread with classic coffee and walnut flavours in this delicious bake. It's the perfect partner to a cup of tea for elevenses, or for a special occasion like Mother's Day

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g cold unsalted butter

chopped, plus extra for the tin
40g walnut

halves
250g plain flour
75g golden caster sugar

For the caramel

4 tbsp espresso powder
100g light muscovado sugar
2 x 397g cans condensed milk

For the chocolate topping

300g dark chocolate

chopped
50g butter
30g white chocolate

chopped
1 tsp espresso powder
30g chocolate-coated coffee beans
20 walnut

halves (about 50g)

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Nutrition: Per serving

kcal482
fat27g
saturates14g
carbs52g
sugars39g
fibre3g
protein7g
salt0.3g

Method

step 1

Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
step 2

To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
step 3

To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
step 4

To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

Recipe from Good Food magazine, March 2020

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A star rating of 3.9 out of 5.10 ratings

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