Droughtlander is almost over; only five more days until Episode 9, “The Reckoning” hits STARZ screens across the US.
Are you ready? Are you excited? There has been lots to keep me busy during the break (I hope to share some news soon), but I’m dying to see how TV Jamie gets out of that garrison window he’s been crouched in since last year, as well as to get back to cooking and watching Outlander for the next 8 weeks!
The rent-collecting party eventually makes it back to Castle Leoch (after Claire’s short encounter with a belt, or course,) and I think it’s safe to assume from the picture above that all is not well with Dougal.
I can’t say Colum is going to appreciate that kind of damage to his candelabras, and besides, it seems he’s got a few other things to be upset with his younger brother about…like say, an extra bag of gold hanging about?
I put a lot of thought into the menu for the second half of the season, and I know the history buffs will be happy to hear I’ve got a couple of traditional and authentic 18th Century Scottish dishes planned for later episodes. I’ve also added a 20th C Scottish comfort classic, a cocktail, and a couple of projects that will have the bakers amongst us well pleased, indeed.
This first recipe is all about fun, sweet treats and that Jacobite Gold.
Alas, Millionaire’s Shortbread, aka Caramel Shortbread, goes no further back than the 1970s. And, although the recipe was most likely first published in the Australian Ladies’ Home Journal, there’s no doubt at least the base layer has its roots in Scotland.
So make yourself a pan, grab a few friends and settle back to see who gets the gold.
The recipe is easy to put together, however it does take some time as you have to allow the caramel layer to cool before topping with the chocolate that will also need time to harden.
(Click on the title below for a printable version of the recipe.)
:A three-layered sweet treat so delicious, it can set brother against brother faster than the Jacobite’s Gold.
Yield: 9” pan (16 squares)
- All-Purpose Flour – 1¾ Cup
- Sugar – ⅓ Cup
- Salt – ½ tsp
- Butter, softenened, in cubes – ¾ Cup
- Butter – ¼ Cup
- Brown Sugar – ½ Cup, firmly packed
- Sweetened Condensed Milk – 1 can
- Milk or Dark Chocolate – 7 oz (2 large bars)
- Butter – 2 tsp
Move the rack to the middle position and heat the oven to 350° F.
Dot the sides and bottom of a 9” square baking pan with butter, then line with parchment or aluminum foil, sticking the paper to the butter and ensuring the edges are higher than the pan.
Make the Shortbread: Stir together the flour, sugar and salt in a medium bowl. Add the ¾ cup butter and rub it into the flour mixture with your fingertips until everything resembles cornmeal or fine breadcrumbs. Knead the mixture together in the bowl to form a dough. Press the dough into the bottom of the pan and prick lightly with a fork. Bake until firm and lightly brown, about 20 minutes. Cool in the pan. (See notes.)
Make the Caramel: Heat the ¼ cup butter, brown sugar and sweetened condensed milk in a pan over medium to a gentle boil, stirring constantly to prevent scorching. Reduce heat to medium-low and continue to cook until slightly thickened, stirring frequently, about 10 minutes. Pour over the shortbread in an even layer and allow to cool completely.
Make the Chocolate: Melt the chocolate and 2 tsp butter in a double boiler over hot water until smooth. Pour over the cooled caramel in an even layer. Cool completely.
Remove from the pan and use a sharp knife to cut into squares. Store, wrapped, in the fridge for up to 3 days.
Ith do leòr! (Eat Plenty)
- The shortbread can still be warm when you pour over the caramel. However, the caramel layer must be completely set before you pour over the hot chocolate.
- Looking for a good whisky to match? Here’s a few suggestions.