This crunchy wafer thin shortbread is a skinny version of its traditional counter part. Despite having 3 cookbooks open at one time, I managed not to follow a single one from start to finish. I amalgamated a few recipes together and added a bit of Tea Factory creativity. Wanting to make jaffa cakes but also having a shortbread craving, I thought I’d combine them together. I added marmalade and orange zest to a shortbread recipe and substituted the butter for olive oil. I wasn’t too sure if my caramel would work as I decided to cut the sugar content in half, but after 30mins of simmering it thickened to a lovely spreadable consistency. I used 70% Belgian dark chocolate to top off my shortbread, making this a really decadent biscuit.
Marmalade Millionaire’s Shortbread (Yields 20 slices)
Marmalade Shortbread Biscuit
¾ cup ground almond
½ cup fine cornmeal
¼ cup sugar
3 tbsp olive oil
2 tbsp soy milk
1 tbsp marmalade
zest of ½ orange
1. Preheat the oven 140C/275F/GM1
2. Mix all the dry ingredients together. Rub in the olive oil, soy milk, orange zest & marmalade and bring together to form a soft dough.
3. Sandwich the dough between two silicon baking sheets (or cling film/plastic wrap). Using a rolling pin, roll the dough out to about 2-3mm thickness, and to a rectangle shaped roughly 8”x12”. If using silicon baking sheets, peel off the top sheet and place the shortbread dough onto a metal baking tray. If using cling film, remove the top layer then press a pre-greased baking tray on top. Carefully flip over and peel off the remaining cling film.
4. Bake for 30mins. Switch off the heat and leave the shortbread for a further 15mins. Remove and allow to cool.
170g condensed milk
2 tbsp powdered glucose
1 tbsp soy sauce (optional) or 1 tsp salt
1. Place the condensed milk, sugar & glucose in a pan and heat until the sugars have dissolved, then increase to a medium heat and bring to the boil.
2. Once boiling, lower the heat and simmer for 30mins, stirring to prevent sticking.
3. Remove from heat and stir in the soy sauce or salt. Allow to cool for 15mins, stir occasionally to prevent a crust from forming.
4. Spread over cooled shortbread biscuit and allow to cool.
50g good quality dark chocolate (70% minimum)
1. Melt chocolate in a Bain-Marie or a bowl placed in a pan of hot water.
2. Spread over cooled caramel layer.