Hello!
Some of you may remember I’ve been dreaming up non-traditional cookie platters to pair with the seasons. I’ve done spring and summer, and now I’m finally ready to share the first of my fall series.
First up for autumn, I’ve got a Cinnamon Millionaire’s Shortbread. Somehow I had never made millionaire’s shortbread before in my life and now I can’t get enough of it! This recipe and post is sponsored by Burlap and Barrel and features their new cinnamon extract. Thank you to all my spice pals for bringing me the gift of gorgeous, responsibly-sourced single origin spices!
I made a lot of millionaire’s shortbread before I landed on this recipe / ratio. I’ve decided that I prefer my caramel layer to still be lightly pliant when cool (I’ve been eating this straight from the fridge, but you could temper it a bit too if you prefer). The chocolate layer will definitely get soft at warm room temperature, as I’ve added a little extra fat to it to make it easier to slice when cold.
Cinnamon Millionaire’s Shortbread
Burlap and Barrel’s new cinnamon extract infuses the caramel layer of this millionaire’s shortbread with an intensely spicy, aromatic flavor. I especially love that the extract is based in a rye whiskey, adding another note of warmth to the cookie. This may seem like a lot of steps, but you can break up the work into several days if you like– make and chill the shortbread layer on day, bake it and add the caramel and chocolate the next day, and slice and serve it on the third day. The finished cookies will last, refrigerated, for over a week.
Note: If you don’t have rice flour, you can substitute all-purpose flour. If you don’t have vanilla bean paste, use vanilla extract. Refined coconut oil is deodorized, so it won’t taste like coconut. The tablespoon of coconut oil in the chocolate layer helps keep it pliable while cool, making the shortbread easier to slice.
Another note for the Americans: Golden syrup is a UK import, frequently sold under the brand name Lyle’s. You can buy it online, it in-store at World Market. Light corn syrup makes a totally fine sub.
For the shortbread layer:
1 stick + 7 tablespoons / 211 grams butter, unsalted
¼ cup / 50 grams sugar
3 tablespoons / 40 grams brown sugar, light or dark
1 teaspoon Burlap and Barrel pumpkin spice blend
½ teaspoon kosher salt (I use Diamond Crystal)
½ teaspoon vanilla paste
1 ¾ cup + 2 tablespoons / 225 grams all-purpose flour
¼ cup / 35 grams rice flour
For the caramel layer:
1 (14-ounce) can / 396 grams sweetened condensed milk
¾ cup / 160 grams brown sugar, light or dark
6 tablespoons / 85 grams butter, unsalted
2 tablespoons / 40 grams golden syrup or corn syrup
2 teaspoons / 14 grams molasses (not blackstrap)
1 teaspoon apple cider vinegar
1 teaspoon Burlap and Barrel cinnamon extract
1 teaspoon vanilla bean paste
½ teaspoon kosher salt (I use Diamond Crystal)
For the chocolate layer:
Slightly heaping ½ cup / 90 grams dark chocolate chips or fèves
Slightly heaping ½ cup / 90 grams milk chocolate chips or fèves
1 tablespoon / 15 grams refined coconut oil
Pinch kosher salt (I use Diamond Crystal)
First, make the shortbread. In a medium non-reactive pot, warm the butter over medium heat until it is fully melted and beginning to sputter. Continue to cook, stirring frequently, until the butter begins to brown and smells fragrant and toasty. Scrape the brown butter into a bowl and let cool until creamy (you can do this over an ice bath, stirring frequently, to save time. You will need 170 grams of brown butter for this recipe.
When the brown butter has cooled and, when stirred, is about the consistency of mayonnaise, add the granulated sugar, brown sugar, pumpkin spice, vanilla bean paste, and salt. Whisk until the mix is just combined and a little lightened. In a separate small bowl, whisk together the all-purpose flour and rice flour. Add both flours to the butter mixture and stir briskly with a spatula or wooden spoon until the dough comes together.
Prepare an 8-inch by 8-inch baking tin by spraying it with pan spray and lining it with parchment paper. Cut the parchment paper so that it extends up the sides of the pan in both directions, like a sling. Give it another spritz with the pan spray.
Press the shortbread dough into the bottom of the prepared pan in an even layer. Let chill in the fridge while you preheat the oven to 350°F / 176 °C. When the oven is at temp, bake the shortbread layer for 35-38 minutes, or until it is an even golden brown across the top and a darker brown at the edges. Let cool on a rack while you make the caramel.
In a medium non-reactive pot, combine the condensed milk, brown sugar, butter, golden syrup, molasses, apple cider vinegar, Burlap and Barrel cinnamon extract, vanilla bean paste, and salt. Place over medium heat and cook, whisking constantly, until the mixture is emulsified and beginning to bubble. Continue cooking, whisking all the while (condensed milk loves to scorch!) until the mixture reaches 225°F / 107 °C on an instant-read thermometer. Immediately scrape the caramel mixture over the shortbread. Use an offset spatula to spread it in an even layer. Let cool to room temperature.
Prepare a double boiler by bringing a medium pot with 2-3 inches of water to a boil. Place the dark chocolate, milk chocolate, coconut oil, and salt in a medium bowl. Place the bowl over the pot of simmering water and stir with a silicone spatula until the chocolate is completely melted. Remove from the heat and scrape the chocolate over the caramel layer. Use an offset spatula to spread the chocolate in an even layer.
Place the millionaire’s shortbread in the fridge until the chocolate is completely set. Use the parchment paper to lift the shortbread from the pan. Using a sharp serrated knife and gentle but firm pressure, slice the shortbread into bars. Serve lightly chilled.
