How to Make Millionaire's Shortbread with Elle Simone Scott | ATK Cooking School
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- Опубліковано 16 лют 2022
- Millionaire's shortbread is an incredible cookie with three layers of shortbread, chewy caramel, and snappy chocolate.
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Great hack for chocolate tempering -- using finely grated chocolate to finish the process is brilliant! 👌
I have wanted to try these for years. I have been scared though - but seeing it explained makes me less scared! I love how ATK explains everything. Looks so good.
I made them over Christmas. They were not difficult to make. If i had any self control I would make them more often
@Stacie Wagner. You can do it Stacie. It is a delicious candy and you will make a lot of people happy. It does take time to make, so give yourself at least five hours. I usually let the shortbread get a little darker. I like golden brown. I use ghirardelli chocolate. I wrap them individually and voila! Great little gifts. Go for it. God bless.
Made it the other day, incredibly easy actually. I didn't press down the cookies, didn't really have any problem cutting them, plus I didn't want the shortbread to feel dense. For the caramel, I will make sure everything is incorporated first, and stir constantly. Periodically is not enough. The mixture is thick, and it will burn very quickly. Also, I didn't bother tempering the chocolate, just melt the chocolate completely and pour it over, then leave it in the fridge. It still hardened very well. Maybe not a snappy texture, but won't affect the taste at all. Lastly, I sprinkled some flaky sea salt on top, and really made the difference.
gl with the tempered chocolate!
You had me at Twix! Mmmmmmmmm homemade Twix!
Thank you for mentioning the high elevation changes!!! Living at 8500ft above sea level makes a huge difference in cooking caramel and other candies.
This ATK channel is now finally hitting its stride given that the show was how I initially fell in love with cooking.
You are natural teacher and I love your approach. I’ve watched oodles of this recipe on UA-cam, and you reign supreme!
Can Elle teach us how to make the perfect Caramel Cake??? That frosting is a bear! Would love a caramel cake, and caramel frosting!
This recipe has made me very popular with my neighbors!! I have added cinnamon to the shortbread - put in a layer of pecans between the shortbread and caramel - so many things can be added. I have made the caramel - several times - and poured it into glass canning jars and gave them as gifts. The caramel is silky smooth and can be spooned out - microwaved for a few seconds and spread on all kinds of stuff - or just eat a spoonful - it is delightful!! My next experiment will be to put it in the snowflake pans to see if I can make big squares!!
Great idea for jars! I’m thinking perfect for my homemade ice cream… ❤️😋
Elle Simone is the best chef and baker!
This video was full of soo much knowledge! Caramel and chocolate success tips are truly priceless!
Ms Elle~ talented, charismatic and simply beautiful 🤩
So good! I like to add flaked sea salt on top to offset the sweetness.
This recipe always seemed so involved and complicated to me, so it’s never been added to the list of ATK recipes I want to try….Until today! The amount of tips and information you shared was fantastic. Thank you Elle!!
I finally tried these last month and they are one of the best baked goodies I’ve ever made. I’m so glad I watched this video - I live in a high altitude and did not know that water boils at a lower temperature here. It was taking forever to get the caramel tempered without burning, so I took it off heat about 10 degrees early because I was worried it cool off and be crunchy life toffee. The caramel is perfect! I may try adding pecans to the filling sometime to see how it goes. Perfect recipe!
I want to make this so bad, but I know I’ll eat the whole thing! I accept the challenge 😋
Good job Elle - well explained and it looks delicious.
This was fabulous! I learned so much from Elle, and I’m ready to make this treat again, with wonderful results because she covered all the places things went wrong on my first try with a different recipe. Thanks, Elle and ATK!
The best presenter ATK has ever had!
THANK TOY ELLE!!!! That looks great!
Excellent video and instruction!!! Would love to see more from her!!!
perfect teaching style. Thank you so much
Loved this! Thank you Elle for this great recipe! I’m making this weekend!💯💯💯🤗🤗🤗🥰🥰🥰
I love love this channel . I enjoyed all the recipes and information that has been give . It's the learning channel for me . Thank you all at American Test Kitchen . God bless.
Thanks for a very nice video on how to make a Millionaire shortbread 👍
I have wanted to make these for a while now. They look absolutely delicious.
So have I
I love Elle! Thanks for the recipe ATK!
Thanks for the high altitude tip for temping the caramel. Would really appreciate more high altitude instructions. Not everyone is in Boston!
Yep, I’ll be trying this one for sure. Thanks!!
I am going to try this even though I am not a millionaire. Amen
No worries about lasting a week, lol! These look so yummy!!!
Great job! Can’t wait to make!
She is so cute! Thanks for sharing how to make these!
I have made these a couple of times and they are always a big hit!
Looks great. I'm making this!!! ❤️ Thank you
Looks good. Love American's Test Kitchen. Every recipe is a winner.
I have made these 3 times in the last month. Absolutely decadent!!
So informative! I learn something every time I watch your videos☺️
Looks delicious. Going to try making this soon.
They look amazing!
I've been waiting for this recipe! I wasn't disappointed!
I’ve made these before and they were a hit!
I've been putting off making this for years, since I first seen it on foodwishes, I think I'll try it.
Do it! This is an excellent recipe
I appreciate the information on Carmel! I try it every year, some years it works others it doesn't. I understand more now, thank you.
2.5 cups flour
0.5 cups sugar
3/4 tsp salt
16 tbsp melted unsalted Butter
Dock, 350 for 25 to 30 mins. Press, cool 20 mins
14 oz sweet condensed milk
1 cup brown sugar
0.5 cup corn syrup
8 tbsp unsalted butter
0.5 tsp salt
0.5 cup heavy cream
Cook at medium stirring frequently 236-239 degrees (20ish mins)
Pour caramel over crust. Cool 1.5 hrs at room temp
6 oz bittersweet choc chopped
2 oz bittersweet choco grated
Microwave the chopped choc slowly
Once all melted add grated choc and stir.
Add to surface of cookies and chill until set
Cut into fingers
thankU 4 giving detailed instructions
Looks scrumptious!
I makes these once a year. Everyone goes nuts for them.
When I added my positive comment about this recipe the other day I think I said the bars were delicious. The word I was looking for was decadent. Sinfully decadent! Will make your taste buds thank you!
Scrumptious!
excellent explanation!
Can't wait to try this!!!
Great video! I love Elle! Hopefully, I will be brave enough to make these one day!
I was afraid too, and my 2nd attempt was definitely better than the first-didn’t cook the caramel layer long enough first time- but oh my, the taste is out of this world. SO delicious!
,
Lovely your recipe my friend. i wanna try this at home very soon. happy hearts day and thanks for the recipe you shared.
Thank you soooo much..
Elle is awesome.
love it
🤤Look so yummy, Yes This will be my new treat for my family 😊
All my favorite flavors and textures!! They looks great!!
If I wanted to add nuts, could I add them into the caramel? Or would that mess up the texture?? I could always just sprinkle nuts on the top! 🤔🤔🤔😋😋😋
Hmmm hmm hmmmmm😋 !
Thanks Elle ! ( and ATK)!
Reminds me of a Twix bar
I would take that thing out of the tray at the end and call it my emperor-sized single candy bar
I'll have to give this a try. Last time I overcooked the caramel.
Thank god it’s a British biscuit and Greggs Bakery make an amazing one and Thorntons ❤
OMGoodness! 😋
I volunteer to be taste tester, quality control for Elle. it's going to be a tough job but I think I could do it.
THEY ARE SO MUCH BETTER THEN TWIX - ITS NOT EVEN CLOSE
What is the best substitute for corn syrup please?
I can't find it here in Madagascar.
Thank you
Lyle’s Golden Syrup was called for in another recipe for this treat, a recipe from the UK.
Hold on ... didn't Bridget make these with Julia back in 2019? It's the same recipe and process. What's up ATK?
Hello Ellie can this recipe be done with a GlutenFree flour substitute ?
♥️
This looks fantastic! Is there any suitable substitute to the corn syrup? I really can't find any in my country.
Do you have rice syrup or cane syrup? Those should be interchangeable with corn syrup. You could try honey, but it might get a softer caramel consistency.
@@ebick77 thank you for your insight. I'll check to see if these options are available to me.
Honey obviously is, so that's good to know! I just hope it wouldn't make the caramel too sweet..
Golden syrup (such as Lyle's brand) would be a good substitute
@@ebick77 I just want to confirm something with you, if I may: when you talked about cane sugar, did you refer to a syrup one puts in cocktails? I found one from a brand named Monin.
If this is the case, is it safe to use the same quantity of this syrup as in the recipe? Or do I need to increase/decrease the amount.
I ask because I don't knos just how sweet corn syrup is.
@@michaellupu2080 - What you describe for cocktails sounds like “simple syrup,” which is typically a 50/50 solution of sugar and water. Corn syrup, cane syrup, rice syrup, or golden syrup are all much thicker than that - like a very thick honey. I found online that 1 cup light corn syrup can be substituted with 1 cup granulated sugar dissolved into 1/4 cup warm water - but it can crystallize and may not give you a smooth caramel texture. Corn syrup, rice syrup, and golden syrup will all prevent crystallization and are most suitable for candy making. But give it a try, and see what works!
Really looks delicious, but that really seems like a lot of effort.
😋🤤
Will it work using gluten free flour?
I think I would have to double the chocolate.LOL
🤤
Can I use gluten free flour for these?
i watched this
I can only report my experience with America's Test Kitchen.. I went to download the recipe...next thing I know they want my email and phone. I really wanted recipe so I foolishly submitted it. Next thing I know I have "Trail Membership" and unless I cancel will start getting billed. I HATE this practice that is all too common these days. Babish has same recipe for free and no sign up necessary. Suggest you go there. I will NEVER use ATK ever again.
Maybe you clicked on the ‘sign up for cooking school link’ instead of the recipe. The recipe link takes you directly to the recipe w/o any promos or info gathering. Take care
@@NancyH25 When I initially posted this it didn't. No matter you have a wonderful Christmas.
@@JerichoOnly oh ok. My mistake. Merry Christmas to you as well.
Not to worry all is well.
Why is 2 1/2 cups 12 1/2 oz. and not 20 oz.? 8oz per cup plus 4 oz fot1/2 cup? What am I missing?
@@sandrah7512 thank you so much for your explanation. I have started baking bread and I ran into trouble by weighing Oz and not grams. The author of the book that I am following told me it is better to weigh in grams. I've been fine ever since. I greatly appreciate the time you took to answer my question. Thank you 😊
I tried the other recipe from ATK and the caramel broke and did not set correctly. It tasted good btu didn't look that great
The recipe is exactly the same, Elle just explained more!
👍👍✌✌🍞
where is the gallery to post photos?
So u need a special rectangular pan..I only have a 9x13 Pyrex. Will that work
Obviously yes
@@daveklein2826 the only reason is that it's nots an even rectangular
@@malcolmxxx86 a rectangle is a rectangle
16 tablespoons = 1 cup = 2 cubes of butter
2 sticks 🧈 =1Cup
I feel like I’m watching a United airlines safety video.
Don't get me wrong - I love Elle - but I hate repeated recipes! Bridget and Julie already did this!
Let's see something NEW!!
What about a Polish "szarlotka" or "makowiec"? I don't think ATK has ever done "golabki" (cabbage rolls)...
All I mean is - let's some new or not-so-popular things!
Anyway:)
Can I use dulce de leche in place of caramel?
Try it and let us know
I turned the light switch to the up position, using my index finger, this turns on the light and I can see, just be careful not to trip on anything before you make it to the light switch........ OMG, this woman !
If you don't slice it, you can eat the whole thing and say you only had one cookie
Too much sugar isn’t good for anyone. That’s what I say. Okay 👍
show the chewiness of the caramel
That Carmel doesn’t look hot….
Why 16 tbsp? Why not one cup?
I'm confused as to why they chose this recipe to focus on since there are already multiple videos on UA-cam on this dish
There are so many UA-cam videos, why did you choose this one to make stupid comments?
You're immaturity and pettiness isn't going to silence me. They have thousands of recipes to choose from, and they choose one that they made *Multiple* videos of just in the last few years. I'd rather see a new recipe, and I'm allowed to say it, great sites love and crave this kind of feedback to make them better and don't need trolls to try to silence it.
@@mikemurakami9305 LMAO
Having had this in Scotland, I think even your pitifully small servings should be issued with a shot of insulin?
Diabetics. Please remember, now, more than ever, millions of people have diabetes, ❌ & we'd love recipes that are VERY low carb. ✅
Hmmm, if only there was this thing where you could type questions or words and an entire world of information could show up on a screen right in front of you.
Wow.
I had no idea that ATK had some rude viewers, etc.
LMAO
LMAO
The caramel seems way too sweet: dark brown sugar + sweetened condensed milk + corn syrup. Yikes
Wouldn't it be better to use unsweetened condensed milk
Am I the only one bothered about the constant references to "crust?" The clue is in the name, right?