Praline Millionaire's Shortbread
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Buttery, crunchy, and indulgently sweet, this shortbread is a delightful combination of praline and chocolate.
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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