Bookish Recipe: Millionaire's Shortbread

Welcome to Bookish Recipes, a feature on the blog where I cook or bake a recipe from a book I have loved and share the result with you. This time, the recipe is inspired by the book The Wedding Date by Jennifer Joyce. This is a fun and cute story that will put a smile on your face, with lots of laughs, quite a big web of lies with hilarious consequences, a good pinch of romance and best friends who are worth their weight in gold.

In the story, Delilah works at a biscuit factory (which, apparently, is not that much fun) and I loved reading all about biscuits and the recipes they all came up with for a campaign at the factory. So I decided to try my hand at making Millionaire's Shortbread for the first time. I decided to go for a my own recipe for gooey salted caramel and the result was really tasty. Here's my recipe:

Ingredients for the shortbread base:
- 100g softened, salted butter
- 50g caster sugar
- 150g plain flour

Ingredients for the gooey salted caramel:
200g sugar
- 90g butter
- 120ml heavy cream
- 1 tsp salt

Ingredients for the chocolate topping:
- 200g dark chocolate

1. Preheat your oven to 160°C and let's start with the shortbread. With a wooden spoon, combine the butter with the sugar in a large bowl until it forms a paste. Add the flour and gently mix it all together. Use your hands to work the mix.

2. Press this out flat with your hands so that it fills your lined tin, then bake for 10–15 minutes or until it is just blushing golden brown at the edges. Leave to cool in the tin.

3. While it’s baking, let's start with the caramel. Put the sugar into a saucepan on a medium-high heat, whisking it until the sugar has dissolved. When it's golden light, add the butter carefully, whisk until it's well combined and then add the cream. Keep whisking until it boils again. Keep it going for 1 minute and then take it out of the heat and add the salt. 

4. When ready, pour your caramel onto your biscuit base and spread it over the top. To even out the surface, pick up your tin and drop it onto the countertop with a bang. Leave this to cool for at least an hour (or overnight) before adding the chocolate topping.

5. Break the chocolate into a microwaveable bowl. Zap your chunks in a microwave on full power for 15 seconds at a time, stirring in between (or melt over a bowl of simmering water). 

6. Pour it onto your cooled caramel surface and spread gently with a knife. Again, to even the surface, pick it up and drop it onto your countertop, or give it a shake in the tin. Leave it to set for another hour, before slicing into squares. 

The resulting caramel was a bit runny but after a couple of hours in the fridge, it got better. I really liked the taste of it though. Definitely a recipe to make again soon. Perfect for chocolate lovers! Enjoy!

Title: The Wedding Date
Author: Jennifer Joyce
Published: March 28th 2016 by Carina UK

Blurb: Delilah James, singleton and smoothie-addict, has six months to find a date for her oldest friend’s wedding. Oh, and to prove to her ex, best man Ben, that she has totally moved on since he dumped her out-of-the-blue nine months, eight days and seventeen hours ago…

So, with her two BFFs playing Cupid, Delilah launches herself into the high-tech, fast-paced and frankly terrifying world of dating. Luckily there’s the hot new guy at work, Adam Sinclair, to practice her flirting on – even if, as a colleague, he’s strictly off-limits!

Yet time’s running out and date after disastrous date forces Delilah to tell a little white lie – and invent a fake boyfriend! But will her secret crush on Adam ruin everything? Does she even care about Ben anymore? And is it too late to untangle her web of lies and take a real date to the wedding…?

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