Millionaire Shortbread

January 6:National Shortbread Day

Around the holidays and Hogmanay, we usually make some type of shortbread as an ode to Highlander’s Scottish heritage. As we wish for a prosperous new year ahead, we make millionaire’s shortbread. Well, this treat breaks any diet resolutions because it is an ultra rich cookie topped with decadent chocolate with a chewy caramel filling and a sweet shortbread crust (similar to a homemade Twix candy bar)!  But this dessert is so delicious that it is worth indulging on millionaire shortbread, especially on National Shortbread Day.

Recipe

(Adapted from Food Network)

Ingredients

  • 1 cup flour
  • 1/3 cup sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) butter, cold and chopped into small pieces
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon butter
  • 4 ounces dark chocolate (1 bar Baker’s brand chocolate)

Directions

In a bowl, combine the flour with sugar and salt. Cut in the butter pieces and mix until it resembles coarse peas.

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Press flour mixture into an 8×8 inch square pan lined with foil. Bake in a preheated oven at 350 degrees F for about 20 minutes. Remove from the oven and cool completely. In a saucepan, over medium heat, stir the condensed milk with the remaining 1 tablespoon of butter.

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Keep stirring until it turns into a light caramel color, around 15 minutes. Pour the caramel over the shortbread cookie layer and spread evenly with a spatula. Cool completely.

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In a bowl, melt the chocolate according to the package directions. Pour this over the cooled caramel layer.  Let it sit at room temperature for 10 minutes.

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Chill it in the refrigerator until the chocolate layer is slightly hardened. Using the foil as handles, lift everything out of the pan. Cut off the edges to straighten. Then cut into 16 squares.

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Notes

  • Make this millionaire shortbread on January 25 for a Scottish Burns Supper dessert. 
  • For a quicker recipe, substitute the sweetened condensed milk and 1 tablespoon of butter for canned dulce de leche
  • Search our blog for more shortbread recipes.

Kona Coffee Shortbread

January 6: National Shortbread Day

Shortbread is of Scottish origin but the cookie is very popular in Hawaii as fundraising items, souvenirs and local snacks. Some Scots settled in the islands in the 18th century and have left their culinary and cultural impact. In fact, Hawaii’s last princess, Ka’iulani, was half Scottish on her father’s side (her Anglo name is Princess Victoria Cleghorn).

Several companies in Hawaii produce shortbread in a variety of traditional and tropical flavors and shapes. Kauai Kookie (the factory is a mandatory stop when we visit the island) and Maui CookKwees make round, stacked discs. Honolulu Cookie Company has its signature miniature pineapple shapes. There are other companies that do drop/scoop/mound shapes as well. We tried to copy Big Island Candies and the Cookie Corner with their simple rectangular-shaped flavored cookies dipped diagonally in chocolate.

This Kona coffee shortbread recipe fits in with our Highlander and Islander (HI) Cookery blog (a Scot married a local girl) and is appropriate for observing National Shortbread Day.

Recipe

(Adapted from Panera Bread)

Ingredients

  • 1 cup butter, softened
  • ¼ cup sugar, granulated white
  • ½ cup brown sugar
  • 2 tablespoons instant Kona coffee (or regular coffee), ground
  • 1/2 teaspoon salt
  • 2 cups flour
  • 4 ounces chocolate, melted

Directions

Cream the butter with the sugars. Finely grind the coffee granules to a powder then add to the butter mixture. Mix in the salt.

Gradually add the flour. Mix until a sticky but smooth dough comes together. Refrigerate for half and hour. Roll out to ¼ inch thickness between sheets of waxed paper. Refrigerate again to firm up the dough. Slice into rectangles (around 2 ½ by 1 1 ½ inches).

Place onto a lightly greased cookie sheet about two inches apart to allow for a little spreading. Refrigerate or freeze the baking sheet. Bake in a preheated oven at 300 degrees F for 20-25 minutes. Remove from the oven and let cool on the pan for about five minutes before transferring to a wire rack to cool completely. Line a baking sheet with waxed paper. Melt the chocolate in a bowl according to the package directions. Use a spatula to spread chocolate diagonally across the cookie, dipping the bottom and sides as necessary. Place on the prepared baking sheet. Continue dipping the rest of the cookies in chocolate. Refrigerate to firm up the chocolate. Serve at room temperature. When storing the cookies, place between sheets of small waxed paper to prevent the chocolate from sticking to other cookies.

Notes

  • We halved the recipe to share with another couple friend (also expatriates from Hawaii) when they visited us in Texas. The cookie dough is soft and needs to be kept cold when handling and rolling out. To minimize spreading, we freeze the cut cookies before placing them in the oven. Feel free to add finely chopped macadamia nuts in the recipe.
  • Learn more about Princess Ka’iulani from the Kaiulani Project website. 
  • Read highlights about the Scots in Hawaii from Coffee Times
  • Islander has attended the Hawaiian Scottish Festival and Highland Games to support Highlander’s clan. 
  • See a similar recipe for coffee and nut cookies on National Coffee Day on September 29. 
  • Search our blog for more shortbread recipes.

 

Brown Sugar Shortbread Stars

Brown Sugar Shortbread Stars

January 6: National Shortbread Day and Epiphany

“…for we have seen his star in the east, and are come to worship him.” ~ Matthew 2:2

Guided only by a wondrous star, three kings (Melchior, Caspar and Balthazar) from the Orient (east) made an incredible journey leading westward to visit the King of Kings (Jesus Christ). This biblical account concludes the traditional celebration of the 12 days of Christmas on Epiphany.

To celebrate the Feast Day of the Three Kings, which coincides with National Shortbread Day, we were wise to cut simple star shapes from a brown sugar shortbread recipe. We also sprinkled the cookies with sparkling sugar crystals to give it texture and brilliance, like a star with royal beauty bright.

Bake brown sugar shortbread stars and enjoy both Epiphany and National Shortbread Day.

Recipe

(Adapted from Southern Living: Incredible Cookies)

Ingredients

  • 1 cup butter, softened
  • ½ cup brown sugar, dark
  • 2 cups flour
  • sparkling white sugar crystals (we used Wilton brand)

Directions

In a mixing bowl, cream the butter with the sugar until well blended. Gradually add the flour. Mix well until a dough is formed.  Roll into a ball and flatten into a disc between sheets of waxed paper. Press down with a rolling pin and smooth out the dough to ¼-inch thickness. Chill in the refrigerator for about 30 minutes.

Brown Sugar Shortbread Stars

Remove from the refrigerator and peel away the top layer of waxed paper. Cut out star shapes on the flattened dough. Use a spatula to transfer the star cookies onto a baking sheet lined with parchment paper (or a lightly greased foil). Space the cookies about an inch apart. Continue to re-roll and flatten the scraps of dough and cut more star cookies, refrigerating the dough if it becomes too soft. Sprinkle sugar crystals on top of the star cookies. Bake in a preheated oven at 375 degrees F for 10-15 minutes or until edges are golden.  Remove from the oven and leave to set for about five minutes. Use a spatula to transfer the cookies to a wire rack to cool completely.

Brown Sugar Shortbread Stars

Notes

  • We halved the recipe above to feed a small group of friends.
  • We used mini star cutters for this recipe. Other shapes besides stars may be used to cut into the brown sugar cookie dough.
  • Search our blog for other shortbread recipes as well as Epiphany-themed recipes.