tonka bean and red miso caramel millionaires’ shortbread
Chef’s note
If you like millionaire's shortbread you are going to love these bars with their hint of unami miso in the caramel layer. Be warned, they are dangerously addictive.
- 120 grams salted butter
- 55 grams caster sugar
- 2 grams table salt
- 2/3 tonka bean (super fine micro planed)
- 160 grams plain flour
- 116 grams salted butter
- 116 grams caster sugar
- 40 grams golden syrup
- 270 grams condensed milk
- 4 grams fleur.de sel (or good quality sea salt)
- 45 grams organic red miso paste
- 140 grams Huila single origin chocolate (Casa Luker) (or any good quality 70%)
- 30 grams Atlántico Milk Chocolate (Casa Luker) (or any good quality 33%)
Pre heat the oven to 165°C fan / 325°F / gas mark 4
For the tonka bean shortbread
Line an 8” square tin with greaseproof paper.
Place all ingredients in a mixer with a paddle beater and beat slowly until a sandy breadcrumb forms. Put into the tin, pressing down evenly and gently to bring it together.
Bake until light golden brown, approximately 20 minutes.
Once done, start to make the caramel.
For the red miso caramel
Place all the ingredients apart from the miso into a heavy bottomed pan and cook until the temperature reaches 110°C, keeping the mixture moving at all times with a spatula to stop it catching.
When it reaches 110°C, add the miso paste and cook until it reaches 114°C, stirring constantly to ensure it doesn’t burn. Spread evenly over the shortbread and chill.
For the chocolate top
Place the chocolate in a glass bowl over a pan with simmering water, making sure that the bowl does not touch the water. Melt slowly.
Once melted, pour over the caramel, smooth it out evenly and chill.
Using a hot clean knife, cut into portions measuring 6 x 3cm.
Serve at room temperature.