Miso Hazelnut Millionaires Shortbread
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 cup 2 tbsp)
- 40 g Sugar (3 tbsp)
- 195 g Unsalted butter (3/4 cup)
- Pinch Salt
Caramel
- 250 g Condensed milk (3/4 cup 2 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