Nutty hazelnut shortbread topped with smooth miso salted caramel and dark chocolate ganache. An asian spin on the classic millionaires shortbread which may be even better...
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:90 minutes
Yield:12 1x
Ingredients
Scale
Hazelnut Shortbread
105 g Whole hazelnuts (3/4 cup)
235 g Plain flour (1 3/4 cup2 tbsp)
40 g Sugar (3 tbsp)
195 g Unsalted butter (3/4 cup)
Pinch Salt
Caramel
250 g Condensed milk (3/4 cup2 tsp)
40 g Brown sugar (1/4 cup)
75 g Treacle (1/4 cup)
75 g Unsalted butter (1/3 cup)
1 tbsp White miso
1/2 tsp Vanilla extract
Chocolate Ganache
170 g Semi-sweet chocolate (6oz)
60 g Thickened/Heavy cream (1/4 cup)
Big pinch Flakey salt
Instructions
Hazelnut Shortbread
Preheat oven to 180C/ 360F
Line a 20 x 20cm pan (8 x 8 inches) with baking paper
Using a food processor blitz the hazelnuts until a rough powder
Add sugar, flour and salt, blitz until combined
Add cubed unsalted butter, pulsing until dough comes together
Transfer dough to the lined baking tray, press into an even layer and bake for 40-45 minutes, or until golden brown
Caramel
Combine all the ingredients except miso in a microwave-safe, medium sized bowl
Whisk to combine and place in the microwave for 2 x 1 minutes bursts, stirring in-between (make sure the sugar has dissolved completely)
Stir in the miso, ensuring there are no lumps
Pour the caramel on top of the baked shortbread layer and cool
Place in the freezer for 1 hour to set
Chocolate Ganache
Heat the cream until steaming
Pour on top of the roughly chopped chocolate and leave for 5 minutes
Stir until smooth and chocolate has dissolved completely
Pour on top of the caramel and spread evenly
Place in the freezer for 2-3 hours to set completely
Remove, top with flakey salt, and cut into 12 squares