Praline Millionaire's Shortbread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Praline Millionaire's Shortbread is a decadent baked treat that combines buttery shortbread with layers of semi sweet chocolate and praline syrup. Made with butter, sugar, eggs, flour and baking soda, this indulgent dessert takes just 20 minutes to prepare and 25 minutes to bake. It suits anyone looking to impress with a sophisticated sweet that balances rich chocolate flavours with the distinctive taste of praline.
Ella x
Ingredients
- 250butter
- 200 gcaster sugar
- 100 glight brown soft sugar
- 2egg
- 300 gall purpose flour
- 6 gbaking soda
- 20 gsalt
- 400 gsemi-sweet chocolate
- 50 mLpraline syrup
- 100 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat your oven to 180°C (350¿a). Line an 18cm square baking tin with parchment paper.
Tip: Ensure the parchment paper is large enough to cover the entire tin.
- 2
Cream the butter and caster sugar in a large bowl until light and fluffy.
Tip: Use an electric mixer for best results.
- 3
Beat in the light brown soft sugar until well combined.
- 4
Beat in the egg until well combined.
- 5
Sift the flour, baking soda, and salt into the bowl.
Tip: Use a fine-mesh sieve to remove any lumps.
- 6
Mix the dry ingredients until just combined.
Tip: Avoid overmixing.
- 7
Melt the semi-sweet chocolate in a separate bowl in the microwave in 30-second increments, stirring between each interval, until smooth.
Tip: Be careful not to overheat the chocolate.
- 8
Pour the melted chocolate into the dry ingredients and mix until just combined.
Tip: Avoid overmixing.
- 9
Pour half the mixture into the prepared baking tin.
- 10
Drizzle the praline syrup over the top of the mixture.
Tip: Use a spatula to create a marbled effect.
- 11
Pour the remaining mixture over the top of the praline syrup.
Tip: Use a spatula to create a marbled effect.
- 12
Use a fork to create a crisscross pattern on the surface of the shortbread.
Tip: This will help the shortbread to set properly.
- 13
Bake for 20-25 minutes, or until the edges are golden brown.
Tip: Avoid overbaking.
- 14
Remove from the oven and let cool completely in the tin.
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