Peanut Butter Millionaire’s Shortbread
Ingredient
Shortbread
225g Lurpak Salted Butter
80g Icing Sugar
220g All Purpose Flour
80g Corn Flour
Caramel
400g Granulated Sugar
170g Lurpak Unsalted Butter
250g Arla Whip and Cook Whipping Cream
12g Salt
Topping
500g Milk Chocolate
250g Daisy Peanut Butter
Method
- Cream butter and icing sugar till pale and well mix.
- Fold in dry ingredients till dough is formed.
- Roll the dough on parchment paper in a baking tray.
- Bake at 180°C for 15-20 minutes.
- Caramelize sugar on medium heat.
- Continue to stir while pouring the heavy cream.
-
Once combined add in butter and salt.
-
Keep stirring until fully melted and let it cool for about 10 minutes.
-
Pour over cooled down shortbread crust and keep in the chiller for about 20-30 minutes.
-
Melt chocolate and peanut butter in microwave. (two different bowl)
-
Pour chocolate over cooled caramel then drizzle peanut butter.
-
Use metal stick to drag the peanut butter for a pattern.
-
Keep in the chiller for about 1 hour then it’s ready to cut.
