Epic Millionaire's Shortbread

By BOSH! · 90 min

Ingredients

Instructions

1. Heat the oven to 180°C (350°F) and grease a 20x20 cm square tin with a little olive oil.
2. Blitz the Brazil nuts in a food processor until they form a paste. Add the olive oil and blitz until completely smooth, scraping down the sides and blitzing again.
3. Mix the sugars, salt, flour and semolina in a bowl, then add to the processor and pulse until it forms a moist, sand-coloured crumb that holds when pressed.
4. Press into the tin, prick all over with a fork, and bake for 25 to 30 minutes until golden and crisp. Let it cool.
5. Put the caramel ingredients into a heavy pan and heat gently, stirring until the coconut melts. Bring to a simmer and cook for 15 to 20 minutes, stirring now and then, until reduced by about half and thick and fudgy.
6. Pour the caramel over the shortbread and smooth it with a palette knife. Let it set.
7. Melt the chocolate in a heatproof bowl over simmering water, spread it evenly over the set caramel, and leave until solid. Turn out and cut into squares.

Summarized from BOSH!'s video. Watch it for the details.

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ChocolateCoconut milkDark chocolateSemolina