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How to make MF Coffee walnut millionaire shortbread

The millionaire shortbread is a tasty biscuit that has been enjoyed by millions for decades. Originating from Scotland, this confectionery is very rich; hence it is preceded by the name “Millionaire”. One reason as to why it’s said that this desserts origin is from Scotland is because of its high-fat content which is usually found in many Scottish cuisines. This is most likely due to the cold weather which therefore required a greater layer for insulation, especially during the winter months. Of course at MF Products we decided to switch it up a little more and decided to make a recipe that infused our MF Coffee into the millionaire shortbread bread for maximum effect. This is turn created a different dimension to the confectionery which others at the office appreciated. This twist on a classic is still a greater partner with a cup of tea.

Ingredients:

-          200g of cold unsalted butter, chopped, plus extra for the tin

-          40g of walnut halves

-          250g of plain flour

-          75g of golden caster sugar

For the caramel

-          4 tablespoons of MF Coffee espresso powder

-          100g of light muscovado sugar

-          2 x 397g cans condensed milk

For the chocolate topping

-          300g of dark chocolate, chopped

-          50g of butter

-          30g of white chocolate, chopped

-          1 teaspoon of MF Coffee instant powder

-          30g of chocolate-coated coffee beans

-          20 walnut halves (about 50g)

Method:

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.

2)       

To make the base, blend the walnuts in a food processor until finely mixed. Add the flour, sugar, butter and ½ teaspoon of 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.

 

3)      To make the caramel, mix the MF Coffee espresso powder in a small bowl with 1 tablepoon of 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.

4)       

 

5)      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 it with the MF Coffee 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.

Voila! That’s how you make MF Coffee walnut millionaire shortbread!





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