Every nook and cranny of my life is simply filled with food.
That’s the full title of my blog and it is the best possible way I can think to describe the relationship food and I have. I’m a doctor-in-training by day but I devote great chunks of my free time to reading and researching new recipes, following favourite food writers (either electronically or in my ever expanding library of cookbooks) and then cooking, photographing and in turn, writing about food myself.
Baking was my first love in life but cooking is the one life essential which will never be a chore for me. The food I make every day for Hungry Hubby and I is centred around big flavours, quick prep and often one pan cooking or at the weekend, I have the time to inhabit the kitchen and cook more leisurely and fill the freezer for hungry, tired nights ahead.
I’ve no professional training as a cook or baker, but I am self-taught and approach my culinary quests with gusto and relish so you can feel confident I’ve tried things out for myself (a lot!) before they reach the blog!
Luckily, I’ve never worked with a bunch of medics (or dentists) who don’t love to be fed treats in their fleeting break times and so I get to trundle in with cake tins full of sweet treats like my Millionaire Shortbread Bites to celebrate colleagues birthdays. So I manage to shoehorn extra foodie fun into my day in the form of food parcels to my willing taster tester colleagues 😉
These two-bite wonders have a tender, light as a feather shortbread base made with cornflour as well as plain (all purpose) flour, and icing sugar instead of caster or granulated. If you love crunchy shortbread, this is not for you but if you love it to melt on the tongue into a sweet vanillary puddle, then this is the recipe for you! I encourage pressing it into an 8-inch square pan and baking as it is if you need a plain shortbread biscuit – just remember to cut it as soon as it comes out of the oven and leave to cool in the tin. It should take around 16 minutes at 160˚C.
The caramel layer is made with condensed milk and a little golden syrup and once cooled, it sets like a dream every time – it’s never failed me yet (my Butterscotch Sauce is a caramel which doesn’t set hard no matter how long it chills but the condensed milk is like a cheat’s version of fudge, so it sets once cool). A molten puddle of dark chocolate atop that toffee-like caramel and sweet, crumbly shortbread balances out all that buttery sweetness.
I used my Lakeland Mini Bites Dessert tin to make 24 little millionaires and I really love their look – especially if you have a Mini Bites Press too so you can flatten the shortbread layer down well and easily. I hasten to add, Lakeland hasn’t asked me to write this post, I bought the tin and press myself and love it so much, I wanted to share one of the ways I use it with my readers.
If this tin is too spendy for your wallet (Christmas is coming!) then rest assured you could use silicone mini muffin cups as they will be very easy to unmould or you could use Iced Jems mini baking cups which are almost exactly the same capacity. You will need to give the bites a really firm push to get them out of the Lakeland tin but look how well they turn out!
A sweet treat that freezes brilliantly but keeps well at room temp for several days, making them a brilliant idea to make for gifts this Christmas or like I did today, to celebrate a colleague’s birthday a day early (I’m not jealous of her long weekend at all!). I am thrilled to say she loved my Millionaire’s Shortbread Bites and even said they were her favourite of all the treats I’ve brought into work to date. I’m looking forward to tomorrow when I’m not on a fast day 😉