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Before you jump to Billionaire's Shortbread recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.
Ingesting healthy foods can make all the difference in the way you feel. We have a tendency to feel way less gross when we increase our daily allowance of nutritious foods and lower our consumption of unhealthy foods. A piece of pizza will not make you feel as healthy as consuming a fresh green salad. Sometimes it’s difficult to find healthier foods for treats between meals. You can spend hours at the food market searching for the perfect snack foods to make you feel healthy. Why not try one of many following healthy snacks the next time you need some extra energy?
Healthy foods made from whole grains are excellent for a quick snack. Starting your day with a piece of whole grain toasted bread can give you that additional boost you need to get going. Eating on the run can be much healthier with wholesome chips and crackers. Deciding on whole grain snacks is always better than eating the highly processed grains we commonly come across in our grocery stores.
There are lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to billionaire's shortbread recipe. To cook billionaire's shortbread you need 14 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Billionaire's Shortbread:
- Use For the shortbread
- Get unsalted butter (melted)
- Prepare plain flour
- You need self-raising flour
- Use corn flour
- Take caster sugar
- Use For the caramel
- Use water
- Provide caster sugar
- You need unsalted butter
- Get double cream
- Use heaped tablespoons crunchy peanut butter
- Prepare For the topping
- Prepare milk chocolate (melted)
Steps to make Billionaire's Shortbread:
- First of all make your shortbread. Pre-heat your oven to 150 degrees C/300 F/gas mark 2. Grease a deep rectangular baking tray that measures around 30 x 16.
- Mix all the dry ingredients together. Add the melted butter to those dry ingredients and mix it all together. It forms a kind of smooth dough. Spread that evenly across your baking tray. Prick the surface of the spread out dough with a fork randomly all over. Bake for around an hour (until it’s that typical shortbread colour). Be careful not to let it go too dark, i.e. don’t let it burn; keep checking it after about 45 minutes.
- Remove from the oven and straight away cut it up into as many pieces as you want to get out of it. I tend to cut mine into 12 pieces from this recipe. Leave it in the baking tin though!
- Next, make your caramel. Put the water into a medium sized saucepan and add the sugar to it bit by bit, stirring it in as you go. This is to make sure the sugar is evenly dispersed and will prevent any crystallisation when you turn the heat on and the caramel is forming. Nobody wants a disaster. Once all the sugar is added brush down any sugar crystal that are clinging to the sides of the saucepan, (use water and a little cooks brush to do this) and then use a medium heat.
- Don’t stir anything at all, leave it alone!! Let the sugar go a deep amber colour – don’t be scared to do this, you want it to go as deep an amber colour as possible, without burning it of course. If you’re using a sugar thermometer to check you want it to get to around 360 degree Fahrenheit. Once you get there remove from the heat and add the butter.
- Put back on the heat until all the butter has melted. BE CAREFUL at this point, the butter tends to make the mixture rise and “spit” a little. It’s very hot, so take care. Remove from the heat again and add the peanut butter and cream. Stir it all together well, but do it quickly. Add again to the heat for about 20 seconds and then remove.
- Spread the caramel evenly across the surface of the shortbread in the tin. Leave it to cool at room temperature and then, once it is cool, put it in the fridge to set further for about 2 hours. After that time has passed remove it from the fridge. Have a piece of non-stick baking paper on your work surface and free up the edge of the caramel & shortbread from the tin.
- Next, carefully turn the tin upside down onto the paper and give the tin a tap so that the shortbread/caramel comes out in one piece. What you should be able to see is the cut marks from where you divided up the shortbread before you added the caramel. From the underside you should now cut through so that you have all the pieces separated. Then turn each individual piece over so that they are caramel side up. You’ll need to be quick so that the caramel doesn’t get soft and stick to the paper.
- Finally, melt 300g of milk chocolate and pour enough over each piece to cover the top. Let some drip down the side. You can even use a spatula to properly smooth out the chocolate on the top and sides evenly if you so desire – I didn’t bother, I liked the idea of having thicker bits of chocolate in places – and the people that had it certainly appreciated what they experienced!
- Once the chocolate is on, put the pieces into the fridge to let the chocolate set. Billionaire’s shortbread complete; enjoy them!
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