I’ve got a banger of a recipe for you lot today… none of this “new year, new me” nonsense because frankly… why would you want to go into another year WITHOUT the addition of this treat.
It’s yet again, another twist on a classic and a Butterworth twist could entail only one thing… coffee. Duh.
This Coffee and Walnut Millionaires shortbread adds a layer to this recognisable treat that makes it even extra moreish. The extra crunch from the nuts and kick from the caffeine turns the whole bite into a mocha, caramel, biscuity dream.
You will need;
- 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
- X2 double espressos, I used the Guatemalan Red Honey
- 30g chocolate-coated coffee beans
- 20 walnut halves (about 50g)
- To start off, you want to preheat the oven to 180°C, and butter and line a rectangular baking tin with parchment paper. I recommend using a 20 x 30cm tin.
- To make the base you want to blitz the walnuts in a food processor until finely chopped. You can then add the flour, butter, sugar and 1/2 tsp of salt and continue blitzing until the mixture is combined.
- Empty this mixture out onto a clean work surface and work it into a more dough like consistency. Take this and press it into the base of the baking tin, and bake for 25 mins or until slightly golden.
- The caramel is the next step, and the step some find the trickiest. But as always, practise makes perfect. Mix your espresso, sugar, and condensed milk in a saucepan and bring to a simmer… make sure to stir in order to dissolve all the sugar.
- Once all the sugar has well and truly dissolved, turn the heat up and boil vigorously for about 3 mins. Do not stop whisking during this process! You want the colour to darken and the mixture to thicken… remember, your making caramel! Once it is at the perfect consistency. Take it off and leave it to cool… once it’s cooled down enough pour it onto your biscuit base.
- Pop that in the fridge for a couple of hours.
- Now it’s time to make the chocolate topping… to do this, you want to melt your dark choc and butter in the microwave. Doing this in 30 second increments and stirring the mixture in between will melt it evenly without burning anything. Once this is melted together, pour it over your caramel layer.
- At the same time as melting your dark chocolate, you want to melt your white one. Except this time. You are going to add 2 tablespoons of espresso to your melting pot.
- Use the white chocolate mix to swirl and drizzle over the dark chocolate to create a feathering pattern.
- You can top with coffee beans and walnuts if you fancy, before putting it in the fridge to set for another 2 hours or over night.
Slice and serve with a cup of your favourite Butterworths Coffee!