Juliet Sear: Millionaire's Shortbread

30 minutes

Makes 16 squares. Preparation time 30 minutes

This recipe is from Air Fryer Baking Magic by Juliet Sear

[object Object] The instantly recognisable trusty slab of millionaire’s shortbread!

If only I could charge that much for it! No bakery is complete without it. Make it fancy with a touch of gold lustre, and cut into bite-sized cubes for party canapés. You can halve the quantities to make a smaller batch.

Buy Air Fryer Baking Magic (HarperCollins, £20) here

^{We are an affiliate of Bookshop.org and will earn a commission if you click through and make a purchase}

Air Fryer recipes

Got a question on Delia's recipes? Ask Lindsey

Ask a Question

Method

1 Lightly grease and line a 20cm (8in) square cake tin, leaving a slight overhang of paper. This will allow you to remove the slab easily once cooked through.

2 Start by making the shortbread. Mix the flour, cornflour and salt together using a fork.

3 Using a stand mixer or electric hand mixer, cream the butter, sugar and vanilla until pale and fluffy, or cream by hand with a wooden spoon. Tip in the flour and mix until a crumbly dough is formed. Knead the mixture together to form a dough, then press into the base of the prepared tin, using the bottom of a glass to level the surface, then prick the base with a fork.

4 Preheat the air fryer to 160°C. Bake for 25–28 minutes, or until golden brown.

5 To make the caramel, heat all the ingredients together in a medium non-stick saucepan, on a low heat to start, stirring often and ensuring the sugar granules have dissolved completely and the mixture is smooth. Be patient as this can take up to 5 minutes to avoid a grainy caramel. Then bring to the boil on a low–medium heat and let bubble for 5–6 minutes. The caramel will become thickened and a little darker in colour. Pour over the biscuit base, level off and allow to cool and set completely.

6 To make the chocolate topping, melt the chocolate and butter in the microwave in 30-second bursts, stirring until smooth, or melt in a bain-marie. Pour over the set caramel, level off and bang the tin on a work surface to level out the top. Refrigerate to firm up and set. Cut into 16 squares.

ADAPTATION: Substitute the flour for a gluten-free blend

TIP: Halve the quantities and bake in a 450g (1lb) loaf tin for 18–20 minutes.