Name: Hazelnut millionaire’s shortbread
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 125g unsalted butter, softened, plus 30g extra; ½ cup (110g) caster sugar; 1 Otaika Valley Free Range Egg yolk; 1 cup (150g) plain flour; ⅓ cup (50g) self-raising flour; 2 x 395g cans sweetened condensed milk; 2 tablespoons golden syrup; 1 cup (140g) roasted skinless hazelnuts; 200g dark (45%) or milk chocolate, chopped coarsely; 2 teaspoons vegetable oil

Hazelnut millionaire’s shortbread

With a buttery shortbread base, generous gooey caramel filling studded with hazelnuts and a cap of dark chocolate, each sublime layer of this decadent slice will make you feel like a millionaire.

Makes 20 bars

Prep

Cook

45M

Resting

Total

50M

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Ingredients

125g unsalted butter, softened, plus 30g extra

½ cup (110g) caster sugar

1 Otaika Valley Free Range Egg yolk

1 cup (150g) plain flour

⅓ cup (50g) self-raising flour

2 x 395g cans sweetened condensed milk

2 tablespoons golden syrup

1 cup (140g) roasted skinless hazelnuts

200g dark (45%) or milk chocolate, chopped coarsely

2 teaspoons vegetable oil

Method

Step 1

Preheat oven to 160°C/140°C fan. Grease a 20cm x 30cm rectangular slice pan. Line base and long sides with baking paper, extending the paper 5cm over the sides.

Step 2

Beat butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in combined sifted flours. Press mixture evenly over base of pan. Bake for 20 minutes or until deep golden brown.

Step 3

Meanwhile, stir condensed milk, golden syrup and the extra butter in a small saucepan, over medium heat, for 15 minutes or until mixture is golden brown.

Step 4

Working quickly, pour hot caramel over hot base, smoothing the surface with a spatula. Press the hazelnuts into caramel with a spatula. Bake for 10 minutes. Cool.

Step 5

Stir chocolate and oil in a small saucepan over low heat until smooth. Pour chocolate mixture over the caramel. Refrigerate for 2 hours or until set before cutting into 20 4cm x 7.5cm bars.

Suitable to freeze.

This slice will keep in an airtight container in the fridge for up to 2 weeks.
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Ingredients

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