Pistachio Millionaire Shortbread
This Pistachio Millionaire Shortbread has a pistachio shortbread base, homemade caramel and is topped with Pistachio Cream white chocolate.
Servings: 16 Servings
Ingredients
For the Pistachio Shortbread
- 100 g Caster Sugar
- 200 g Unsalted Butter
- 250 g Plain Flour
- 125 g Shelled Pistachios
For the Caramel
- 397 ml Condensed Milk
- 50 g Caster Sugar
- 75 ml Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 300 g White Chocolate
- 100 g Pistachio Cream
Instructions
To Make the Pistachio Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the caster sugar, butter and flour to a large bowl and mix until a dough is formed.
- Add in the pistachios and mix until they are evenly distributed.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden. Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel, put the condensed milk, sugar, golden syrup, and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolved and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- It should take between 4-6 minutes until the caramel is nice and thick, pour it over the top of your shortbread biscuit. Leave to set in the fridge.
Chocolate Topping
- Add the chocolate and pistachio cream to a heatproof bowl and melt in 20-second bursts, stirring in between, until it is smooth and completely melted.
- Pour the chocolate over the top of your caramel and smooth.
- Put it back into the fridge until the chocolate has set. Once the chocolate has set, remove from the tin and cut into individual slices.
Notes
- This Pistachio Millionaire Shortbread will last up to 7 days in the fridge or in an airtight container.
- I made my own pistachio cream.