LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
MEDIUM
40
01 HR(S)
30 MINS
30 MINS
INGREDIENTS
For the shortbread base:
125g margarine
65g castor sugar
150g flour
For the coffee caramel filling:
250g margarine
125g castor sugar
1 tin (385g) NESTLÉ Sweetened Condensed Milk
2 tbsp NESCAFÉ Gold Instant Coffee
For the white chocolate topping:
200g NESTLÉ Milkybar white chocolate
Serving suggestion:
Cocoa powder
METHOD
1. Preheat the oven to 160°C. Line a 28x18cm baking dish with baking paper, leaving some overhang for easy removal.
2. Cream the margarine and sugar together until light and fluffy. Stir in the flour, then gently knead until smooth.
3. Press the dough evenly into the prepared dish and prick the surface with a fork.
4. Bake for 25-30 minutes until lightly golden. Let it cool completely in the pan.
5. In a saucepan over low heat, melt the margarine, sugar, and condensed milk. Stir until smooth, then add the coffee granules.
6. Bring to a boil, stirring constantly. Reduce the heat and simmer for 5-10 minutes, stirring continuously, until thickened.
7. Pour the caramel over the cooled shortbread and spread evenly. Refrigerate to set.
8. Melt the white chocolate in the microwave, stirring every 15 seconds until smooth.
9. Pour the melted chocolate over the caramel layer and spread evenly. Refrigerate until set, then slice and enjoy!
Cappuccino Millionaire's Shortbread
LEVEL:
MEDIUM
SERVES:
40
TOTAL TIME:
01 HR(S)
PREP TIME:
30 MINS
COOK TIME:
30 MINS
Cappuccino Millionaire's Shortbread
INGREDIENTS
For the shortbread base:
125g margarine
65g castor sugar
150g flour
For the coffee caramel filling:
250g margarine
125g castor sugar
1 tin (385g) NESTLÉ Sweetened Condensed Milk
2 tbsp NESCAFÉ Gold Instant Coffee
For the white chocolate topping:
200g NESTLÉ Milkybar white chocolate
Serving suggestion:
Cocoa powder
METHOD
1. Preheat the oven to 160°C. Line a 28x18cm baking dish with baking paper, leaving some overhang for easy removal.
2. Cream the margarine and sugar together until light and fluffy. Stir in the flour, then gently knead until smooth.
3. Press the dough evenly into the prepared dish and prick the surface with a fork.
4. Bake for 25-30 minutes until lightly golden. Let it cool completely in the pan.
5. In a saucepan over low heat, melt the margarine, sugar, and condensed milk. Stir until smooth, then add the coffee granules.
6. Bring to a boil, stirring constantly. Reduce the heat and simmer for 5-10 minutes, stirring continuously, until thickened.
7. Pour the caramel over the cooled shortbread and spread evenly. Refrigerate to set.
8. Melt the white chocolate in the microwave, stirring every 15 seconds until smooth.
9. Pour the melted chocolate over the caramel layer and spread evenly. Refrigerate until set, then slice and enjoy!