I can talk about Harry Potter's Edinburgh, the Loch Ness monster, the breathtaking and eerie Isle of Skye, the Military Tattoo, Balmoral and the incredible Highlands. I can give you 20 reasons that you should go and why the fall is particularly remarkable. But in my day to day life, this cookie recipe conjures up such wonderful memories of Scotland that I just have to share it. This is one of my reasons to go back. If you haven't been there, this should be a reason to go.
Millionaire's Shortbread
Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans, softened
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 tsp salt
Pulse process until crumbly. Pat into the bottom of buttered and floured pan at least 12 x 9 in. large Bake at 350 degrees for 20 min or until brown around edges. Or line bottom of pan with parchment paper, then butter and flour.
Caramel Layer
2 (14 oz) cans sweetened condensed milk
2 tbl butter
Cook slowly over low to medium heat, stirring continuously (it will burn easily when it gets hot) until amber in color, about 15 min. Pour over cooked shortbread and spread evenly. Cool to room temperature
Chocolate Topping:
3/4 lb. good quality milk chocolate
Melt over simmering water and pour it over the cooled caramel layers. Cool at room temperature for about 10 min, then place in the refrigerator to cool completely. Cut into 2 in squares and enjoy.
Millionaire's Shortbread
Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans, softened
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 tsp salt
Pulse process until crumbly. Pat into the bottom of buttered and floured pan at least 12 x 9 in. large Bake at 350 degrees for 20 min or until brown around edges. Or line bottom of pan with parchment paper, then butter and flour.
Caramel Layer
2 (14 oz) cans sweetened condensed milk
2 tbl butter
Cook slowly over low to medium heat, stirring continuously (it will burn easily when it gets hot) until amber in color, about 15 min. Pour over cooked shortbread and spread evenly. Cool to room temperature
Chocolate Topping:
3/4 lb. good quality milk chocolate
Melt over simmering water and pour it over the cooled caramel layers. Cool at room temperature for about 10 min, then place in the refrigerator to cool completely. Cut into 2 in squares and enjoy.
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