White chocolate-and-mocha millionaire’s shortbread
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- Abigail Donnelly
- 6 -8
- Easy
- 20 minutes
- 20 minutes
“This is my version of a favourite South African treat. Cut it into small squares to make it last longer. I love the white chocolate- and-coffee combo but you can use dark chocolate if you prefer.” – Abigail Donnelly
Ingredients
- 200 g Woolworths shortbread
- 210 g butter
- 150 g Muscovado sugar
- 1 x 385 g can condensed milk
- 2 T instant coffee 2 T, dissolved in 1 T hot water
- 200 g white chocolate
Cooking Instructions
1 Preheat the oven 170°C and line a 20 x 20 cm baking tray with baking paper.
2 Blend the shortbread in a food processor and mix with 60 g melted butter. Press into the tray, prick with a fork and bake for 10 minutes.
3 Place the remaining butter and the sugar into a saucepan and heat until the butter has dissolved. Add the condensed milk and coffee and mix well, then boil until it turns caramel in colour.
4 Pour the caramel over the shortbread and chill to set.
5 Melt the white chocolate in a double-boiler and spread over the caramel. Cut into pieces just before it sets. Store in an airtight container.
Find more biscuit recipes here.
Photographs: Andrea van der Spuy
Production: Abigail Donnelly
Food assistant: Emma Nkunzana and Marizen Smit
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