Cherry Bakewell Millionaire’s Shortbread

Cherry Bakewell Millionaire’s Shortbread: a buttery shortbread with glace cherries below a layer of almond caramel, white chocolate and more cherries! ❤

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Hello bakers! I have a brand new Millionaire’s Shortbread recipe for you today seen as you all loved the Hot Cross Bun Millionaire’s Shortbread so much!! This recipe for delicious Cherry Bakewell Millionaire’s Shortbread is inspired by one of my all time favourite things – Cherry Bakewells! I absolutely love the combination of almond and cherry and I have really tried to infuse them into this bake so you can taste those familiar and satisfying flavours.

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All the best Millionaire’s Shortbread recipes will have a buttery shortbread with a delicious caramel layer and a good topping of chocolate. This recipe has it all. Not only does it have everything you love about a Millionaire’s Shortbread it also has everything you love about Cherry Bakewells… and who wouldn’t want that?!

I’ve added glace cherries into the shortbread so you get that pop of cherry right from the start as we build our scrummy Millionaire’s Shortbread. The shortbread layer is soft and really just melts in your mouth it’s so good!! I’ve made the caramel layer nice and thick because I know you all love the caramel and so do I. Adding in almond extract into the caramel really gives the whole bake that undeniable Cherry Bakewell taste! Don’t be too keen to add the extract in until the caramel has turned that lovely dark delicious colour, caramel can be tricky sometimes… and fickle.

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A standard Millionaire’s Shortbread would be topped with milk chocolate but there is nothing standard about this recipe. White chocolate really is the best fit to compliment the flavours of almond and cherry and finish off this epic bake! The layer of white chocolate is thick, as it should be in my opinion. Swirled into the white chocolate is strawberry jam, because we all know you can’t have a Cherry Bakewell without jam. A simple addition of a cherry on top with a sprinkle of flaked almonds and you’re all set to LOVE this re-imagined classic.

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I’ve really been looking forward to sharing this recipe because I was so pleased with how it turned out. I’m a huge fan of Millionaire’s Shortbread and this recipe really showcases how adaptable they can be!! I hope you love this recipe for Cherry Bakewell Millionaire’s Shortbread as much as I do… so YUMMY!!!

Ingredients

For the shortbread:

  • 150g unsalted butter, slightly softened
  • 65g caster sugar
  • 185g plain flour
  • 1/2 tsp almond extract
  • 50g glace cherries, cut into 1cm quarters

For the caramel layer:

  • 379g condensed milk (1 tin)
  • 90g unsalted butter
  • 2 tbsp golden caster sugar
  • 2 tbsp golden syrup
  • 1 tsp almond extract

For the topping:

  • 250g white chocolate
  • Approx 6 glace cherries, halved
  • 3 tbsp jam (any flavour)
  • a handful of flaked almonds

Recipe

  1. Preheat the oven to 160C fan/180C/Gas Mark 4. Line a 9 inch by 9 inch traybake tin and set aside. Cream together the butter and the sugar until appears a little fluffy and fully combined. Add in the almond extract and mix again. Stir in the flour until it starts to come together as a dough, you might need to get your hands in to really bring it together. Add in the glace cherries and mix through with a spoon or your hands until distributed throughout the dough. Press down into the tin trying to get an even and flat top. Bake for 20 – 25 minutes or until just starting to brown on the edges. Remove from the oven and allow to fully cool in the tin.
  2. To make the caramel layer; add the condensed milk, butter, sugar and golden syrup into a medium sized saucepan. Heat the mix over a low-medium heat until the sugar has dissolved. Turn up the heat so it starts to boil and stir constantly with a whisk so it doesn’t catch. Keep stirring until it turns a darker golden colour, about 5 minutes. It will be VERY hot. Add in the almond extract and stir once more.
  3. Pour the caramel mix over the top of the cooled shortbread. Spread an even layer over the top and allow to cool in the fridge for 1 hour.
  4. Melt the white chocolate in short 20 second bursts in the microwave until mostly melted and then stir to melt the final few chunks of chocolate. Pour the melted chocolate over the cooled caramel and spread out into an even layer. Place small amounts of the jam on top of the white chocolate. Using a skewer swirl the jam into the chocolate. Place the glace cherries on top to decorate and sprinkle over the flaked almonds.
  5. Allow to cool and set fully before cutting. You can cut into 2 inch squares or larger pieces like I have, your choice! Enjoy!

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Happy Baking!

Becky

xx

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© BeckyAnneBakes 2020 Unauthorized use and/or duplication of any of the photos, written content or recipe guides on this blog will mean you are breaking copyright laws. Please do not use my photos without prior permission. If you want to republish a recipe, please re-write it in your own words and credit me, or link back to this post for the recipe.

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