When nothing but a bite of decadence will do, James Martin’s peanut butter caramel shortbreads are bound to satisfy
“It was one of my chefs’ ideas to call this billionaire’s shortbread – because millionaire’s shortbread is simply not a good enough name for this one. It certainly packs a high calorific value. It will definitely keep anyone at home happy for a few hours, as they won’t be wanting anything else.”
For the shortbread:
• 250g softened unsalted butter, plus extra for greasing
• 150g caster sugar
• 1 medium egg
• 150g cornflour
• 300g plain flour
For the topping:
• 300g caster sugar
• 175ml double cream
• 275g crunchy peanut butter
• 400g dark chocolate, roughly chopped
1 Preheat the oven to 180°C. Grease and line the base and sides of a 30 x 23cm traybake tin.
2 To make the shortbread, mix the butter and sugar together in a bowl with an electric whisk until softened and lightened in colour. Add the egg and whisk together, then fold in the cornflour and plain flour to form a soft dough.
3 Tip the dough out onto a lightly floured work surface and knead very gently until smooth. Press into the base of the prepared tin, spreading it evenly into the corners. Prick all over with a fork, then place in the fridge to rest for 15 minutes.
4 Bake for about 25 minutes until just lightly coloured and firm to the touch.
5 Meanwhile, make the topping. Put the caster sugar into a frying pan and heat gently, without stirring, until the sugar turns golden-brown and liquid. Whisk in the cream and cook until thickened and smooth, then whisk in the peanut butter – you want a thick, light golden-brown mixture.
6 Remove from the heat and leave to cool until the shortbread is out of the oven.
7 Pour the caramel over the shortbread, spreading it to the edges so there’s an even layer, then set aside to cool for at least 1 hour.
8 Put the chocolate into a bowl set over a pan of simmering water until it has melted. Pour three-quarters of the chocolate over the cooled caramel topping, tipping the tray so that it coats all the caramel.
9 Set aside at room temperature to cool for 30 minutes, then drizzle the remaining chocolate over the top. Set the tray aside until the chocolate has set – at least 1 hour.
10 Lift the shortbread out of the tin by the edge of the silicone paper, and cut into triangles to serve.
Recipe courtesy of James Martin, extracted from More Home Comforts