Millionaire Shortbread Hearts | GBBObloggers2017

The Great British bake off started a few weeks ago and i have decided to bake along with the fab linky by Mummy mishaps

I am a baking lover (and eater) and im excited to watch and bake each week. Last week was cake week and i missed it as i was too busy to fit any additional baking in but i have made these yummy ice cream cone cupcakes previously if you would like to have a little look.

 This week on the great british bake off it was biscuit week.They made some great game board biscuits as the showstoppers and fortune cookies in the technical. I have decided to bake some delicious millionaire shortbread biscuits from Candice browns new cookbook comfort Which i would highly recommend adding to your collection as it has some really great recipes in there. These Millionaire short breads are made slightly different to any other millionaire short bread i have previously made, and they are shaped like a heart - how lovely!

They are pretty easy to make and most of the time is spent chilling in the fridge.

 Caramel - 120g unsalted butter
120g light brown sugar muscovado sugar
 100ml double cream 1/2 tsp salt

 Shortbread - 85g golden caster sugar
170g unsalted butter, softened
230g plain flour Topping
150g dark (i used milk) chocoalte
50g White chocoalte

 For the caramel, melt the butter and sugar together in a pan over a medium heat. Continue to stir so the sugar doest burn and bring to a boil. Keep boiling the caramel until it turns to a golden caramel colour then remove from the heat Add in the double cream and whisk until the mixture has thickened. Transfer to a bowl and put in the fridge to harden.

 For the shortbread, Beat together the sugar and butter until pale and fluffy. Add the flour and mix together until just combined with your hands. Dont ever mix the mixture. Cover in cling film and put in the fridge for 30 minuets.
 Pre heat your oven to 160 fan and line two baking sheets with grease proof paper Dust your work top with a little flour and roll out your short bread. Cut out your hearts about 3mm thick and place on your baking sheets. Bring the mixture together again and re roll and cut out more hearts. Transfer to the fridge for 20 minuets to set.

 Bake in the oven for 15-18 minuets (i did 20) until the tops are lightly golden. Keep an eye on your shortbread to make sure the edges dont burn.

 Remove from oven and leave to cool for 5 minuets before transferring to a wire rack. melt your chocolate in separate bowls on 30 second blasts then stir - be careful when melting white as it can burn easy. Once cool dollop the caramel in the middle of one heart then place another on top.

 fill two icing bags, one with milk chocolate and one with white and then snip off the end. Drizzle the milk first and then the white chocolate. Leave in a cool place to set.

If you would like to bake along the hear over to mummy mishaps, or look at the link to see all the other fab bakes.
Mummy Mishaps

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