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Miso Hazelnut Millionaires Shortbread

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...

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

  1. Preheat oven to 180C/ 360F
  2. Line a 20 x 20cm pan (8 x 8 inches) with baking paper
  3. Using a food processor blitz the hazelnuts until a rough powder
  4. Add sugar, flour and salt, blitz until combined
  5. Add cubed unsalted butter, pulsing until dough comes together
  6. Transfer dough to the lined baking tray, press into an even layer and bake for 40-45 minutes, or until golden brown

Caramel

  1. Combine all the ingredients except miso in a microwave-safe, medium sized bowl
  2. Whisk to combine and place in the microwave for 2 x 1 minutes bursts, stirring in-between (make sure the sugar has dissolved completely)
  3. Stir in the miso, ensuring there are no lumps
  4. Pour the caramel on top of the baked shortbread layer and cool
  5. Place in the freezer for 1 hour to set

Chocolate Ganache

  1. Heat the cream until steaming
  2. Pour on top of the roughly chopped chocolate and leave for 5 minutes
  3. Stir until smooth and chocolate has dissolved completely
  4. Pour on top of the caramel and spread evenly
  5. Place in the freezer for 2-3 hours to set completely
  6. Remove, top with flakey salt, and cut into 12 squares
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