Millionaire Shortbreads with Citrus-Ginger Salt
(Makes about 16 – 8” square pan)
Citrus-Ginger Salt:
2 tsp grated fresh ginger
2 tsp grated orange rind
4 Tbsp kosher salt
Shortbread:
1 ¼ cups all-purpose flour
¾ cup medium grind cornmeal
½ cup white sugar
2 tsp ground ginger
¼ tsp fine salt
14 Tbsp cold unsalted butter, cut into small pieces
Topping:
12 Tbsp unsalted butter
¾ cup white sugar
3 Tbsp maple syrup
1 1/3 cup sweetened condensed milk
½ tsp fine salt
1 ¼ cups dark chocolate chips
¼ tsp chili powder
For the Citrus-Ginger Salt:
1) Preheat the oven to 200 degrees.
2) Place a sheet of parchment on a small baking sheet. Grate the ginger and the orange onto the paper and bake for 30 minutes. It should be completely dry
3) Stir into the kosher salt and set aside. (I keep mine in glass jar with a shaker top)
For the Shortbreads:
1) Preheat the oven to 350 degrees.
2) Butter a 8x8-inch pan with butter and place a sheet of parchment inside leaving a 2 inch extension over the sides of the pan.
3) Whisk together the flour, cornmeal, sugar, ginger and salt. Cut in the butter with a pastry knife to form a dough. Press into the prepared pan and bake for about 25-30 minutes, until golden and crisp. Place on a wire rack to cool.
4) Put the 12 Tbsp butter, the ¾ cup sugar, maple syrup, condensed milk and salt into a heavy bottom pan and heat gently to melt the butter. Bring to a simmer and stir constantly for about 10-15 minutes until thick. Pour this over the shortbread and smooth with a knife. Leave to set about 30 minutes.
5) In a glass bowl, sprinkle the chili powder over the chocolate chips and melt together in the microwave in 20 second intervals, stirring after each zap. When completely melted and smooth, spread the chocolate over the caramel and leave until solid.
6) Sprinkle a small portion of the seasoned salt over the chocolate (like a pretzel). Lift the completed shortbreads out of the pan, via the parchment, and cut into small squares.
