Wednesday, 5 February 2014

Buccaneer Shortbread

Another tasty twist on the more traditional Millionaire's Shortbread, from Shivi Ramoutar of The Rum Kitchen restaurants, via The Guardian's "Cook" supplement (scroll down to the fourth recipe). This time there are spices and coconut in the shortbread to increase the flavour components, and the caramel and chocolate layers are lightly salted too.

This is quite a rich recipe, and makes a big batch, but I felt justified in making it, as CT was coming to dinner and could take half home with him, to remove temptation. I had trouble making the caramel, which split as it was simmering, but
I rescued it with this tip about adding hot water.

All the layers were very thin, and I think it would have been better made in a slightly smaller tin. This would make the bars less fragile to handle after cutting too - the crumbliness of the shortbread and the gooiness of the caramel, combined with hard set chocolate did not make neat, photogenic bars!

All that aside, these were delicious! The spices and salt cut through the sweetness a little, and the coconut was definitely a good flavour to add to the shortbread base.

5 comments:

Alicia Foodycat said...

I'm glad you made this one! It looks amazing.

snowy said...

A great twist on Millionaire's shortbread. Love the idea of the coconut; they look very moreish. I like 'Cook', but miss Dan Lepard. Ruby doesn't inspire me like he did.

Suelle said...

I agree, Snowy.

Choclette said...

These look scrumptious Suelle. I'm not normally a fan of millionaires shortbread as I find them a bit sickly, but the additions of coconut and salt of course make these sound like something I'm seriously tempted to try.

Joanna @ Zeb Bakes said...

I think that sounds really interesting, never made a millionaie's bar, despite requests, it would be lovely brisk walk on a Sunday supplies! I have a bar of Brittiany butter with salt in the fridge that I am sure I bought for something like this, only I can't remember!