White Chocolate Millionaire's Shortbread
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You have to try this white chocolate millionaire's shortbread! It's my go to dessert when I want something fancy but don't have hours to spend in the kitchen. With just 45 minutes from start to finish, you'll have an elegant treat that looks like you slaved away all day. The best part is that it uses simple pantry staples, so you probably have most of the ingredients already. White chocolate is packed with cocoa butter, which contains natural antioxidants, and the buttery shortbread base is just irresistible. Whether you're baking for a special occasion or just treating yourself, this recipe delivers pure indulgence without the fuss.
Ella x
Ingredients
- 250butter
- 200caster sugar
- 200all-purpose flour
- 150white chocolate chips
- 1salt
- 2large egg
- 100light brown sugar
- 50unsalted butter
- almond extract
- 100confectioner's sugar
- fresh vanilla beans
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line an 18cm square baking tin with parchment paper.
- 2
Cream the butter and caster sugar in a large mixing bowl until pale and fluffy.
Tip: Use an electric mixer for best results.
- 3
Add the flour, salt, and brown sugar to the bowl. Mix until just combined.
Tip: Be careful not to overmix.
- 4
Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir until smooth.
- 5
Add the melted white chocolate to the bowl and mix until combined.
Tip: Be careful not to overmix.
- 6
Beat in the egg and almond extract until well combined.
Tip: Be careful not to overmix.
- 7
Sift the confectioner's sugar over the top of the shortbread and mix until combined.
Tip: This will add a decorative touch to the shortbread.
- 8
Transfer the shortbread to the prepared baking tin and smooth the top.
Tip: Use a spatula to ensure an even surface.
- 9
Bake for 25-30 minutes or until the edges are golden brown.
Tip: Avoid overbaking.
- 10
Remove from the oven and let cool completely in the tin.
Tip: Cut into squares and serve.
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