Cumbrian ‘Millionaire’s’ Shortbread
- 300g plain flour
- 50g cocoa powder
- 100g soft brown sugar
- 250g butter, chilled & cubed
- 500g icing sugar
- 1tsp peppermint extract
- 2-3 drops blue food colouring (optional)
- 450g dark chocolate
- 1tbsp coconut oil
- 100g white chocolate, chopped
In a departure from the classic caramel millionaire’s shortbread, this is a really easy chocolate mint option, reminiscent of Kendal mint cake. It would make a gorgeous after dinner accompaniment to coffee.
- Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
- Line a 20×30 tin with baking paper.
- Sift the flour and cocoa powder into a mixing bowl. Add the sugar and mix to combine.
- Rub the cubed butter into the dry mix using your fingertips until the mixture resembles breadcrumbs.
- Tip the mix into the lined baking tin and press the mixture evenly into the tin using the back of a spoon.
- Bake in a pre-heated oven for 20 minutes. Remove and set to one side to cool completely.
- Once the base has cooled, place the icing sugar into a large mixing bowl. Add 4 tablespoons of boiling water, peppermint extract and blue food colouring. Mix well to form a smooth glossy mixture.
- Pour the mix onto the cooled base and level using a palette knife. Place in the fridge to set for 1 hour.
- To make the topping, place the dark chocolate and coconut oil in a glass bowl over a pan of simmering water to melt, stirring occasionally. Set to one side.
- Place the white chocolate into a separate glass bowl and set over the pan of simmering water to melt.
- Pour the melted dark chocolate over the chilled mint layer working quickly to level. Spoon teaspoons of melted white chocolate randomly onto the dark chocolate and swirl using a cocktail stick to make a marble pattern.
- Return the slab to the fridge for 30 minutes to set.
- To serve slice into bars.