GBBO Recipe: Salted Peanut Millionaire’s Shortbread!
What’s not to love about the beginning of Autumn – the Powder Autumn/Winter 2017 collection is launched, and it’s finally the return of The Great British Bake Off! Here at Powder we LOVE watching the bake off, even though we were slightly sad about having to say goodbye to Mel, Sue, and Mary Berry, and hello to Channel 4, advert breaks and Prue, Noel and Sandy!
We’ve been trying to remake a few of our favourite recipe’s ourselves – and we’d like to share with you our current favourite from this season! Taken from Caramel Week, here is Liam’s recipe for the most delicious Salted Peanut Millionaire’s Shortbread!
Hands-on time: 2 hours
Baking time: 16 minutes
Skill level: Needs a little skill
For the shortbread base:
175g plain flour
90g rice flour/ground rice
¼ teaspoon fine sea salt
85g caster sugar
175g unsalted butter, chilled and diced
½ teaspoon vanilla bean paste
For the peanuts:
150g shelled unsalted peanuts
For the peanut butter:
½ teaspoon fine sea salt, or to taste
1 teaspoon clear honey
1-2 teaspoons peanut oil
For the salted caramel:
90ml double cream
½ teaspoon vanilla bean paste
30g liquid glucose
185g caster sugar
100g salted butter, at room temperature, diced
For the chocolate topping:
250g dark chocolate (around 70% cocoa solids)
You will also need:
10 or 12 bar (each about 3cm x 7cm) oven-proof, silicone, rectangular mould tray (suitable for food)
- Remove from the heat and gradually stir in the butter. When thoroughly combined, add 2 tablespoons of the peanut butter and chopped peanut. Mix very thoroughly. Taste and add more salt if necessary. Spoon a rounded tablespoon of the peanut caramel on top of each shortbread bar in the mould and spread evenly. Leave to set in the fridge.
- Now make the peanut butter: remove 50g of the (cooled) roasted peanuts and set aside. Put the rest of the nuts into the food processor bowl with the salt, honey and oil and blitz to a fine, thick paste. Remove from the bowl and set aside. Place the 50g peanuts in the food processor bowl and chop roughly, then transfer the mixture into another bowl.
- Make the shortbread mixture: put the plain flour, rice flour, salt and sugar into the food processor bowl and ‘pulse’ a few times until combined. Add the butter and vanilla paste and blitz until the mixture just comes together. Turn out onto a large sheet of baking paper and gently knead into a ball.
- When they have been chilled, bake the bars for about 14-16 minutes until just changing colour with slightly golden edges. Meanwhile, tip the peanuts into a heatproof dish and dry-roast in the oven (on the shelf below the bars) for about 10-12 minutes, until golden. Remove the shortbread from the oven, place the tray onto a wire rack and leave to cool completely.
- Remove the pan from the heat, cover your hand with an oven glove, and very carefully add the heated cream. CAUTION: the mixture will foam up, splutter and burn if it comes into contact with your skin. Return the pan to a low heat and stir constantly until the mixture is melted and smooth.
- To temper the chocolate for the topping: finely chop the chocolate then put 165g into a heatproof bowl. Very gently melt in the microwave (in 10-second bursts) or over a pan of steaming hot (but not boiling) water – don’t let the base of the bowl touch the pan. Stir the chocolate occasionally so it heats evenly then remove the bowl as soon as the chocolate reaches 45°C on the sugar thermometer. Add the remaining chocolate and stir in until completely melted – this quickly lowers the temperature and ‘tempers’ the chocolate, giving a glossy rather than matt finish.
- To make the caramel: very slowly heat the cream and vanilla until almost boiling. Meanwhile, warm a medium-sized, heavy-based, deep pan; add the glucose and 60g of the sugar and heat gently until melted and a light straw colour – carefully swirl and tilt the pan fairly frequently so the mixture melts evenly.
- Shape the dough into a brick, place another sheet of baking paper on top and roll the dough into a rectangle 1cm thick and at least the size of your rectangular mould. Using a large, sharp knife and a ruler, cut neat bar shapes and gently press them into the base of the moulds (use any leftovers to make shortbread biscuits).
- Prick each bar a couple of times with a fork, then place the tray on a baking sheet (to keep it stable) and chill for about 15 minutes. Meanwhile heat the oven to 180°C/160°C fan/350°F/Gas 4.
- Add the rest of the sugar and keep over a medium-low heat, stirring occasionally, until the sugar has completely dissolved and is a rich amber colour. This will take 15-25 minutes (depending on your pan) but be patient as it will eventually turn into caramel.
- Pour the melted chocolate over the caramel-topped shortbread bars. Spread it out with a small off-set palette knife to give a neat, smooth and even finish. Carefully remove any excess chocolate that has spilled over the edges of the bar moulds. Chill for about 1 hour until firm, then gently push and ‘pop’ out of the moulds. Arrange on a serving plate – without touching the chocolate tops.