Aoife cooks

Chocolate, Orange and Hazelnut Millionaires Shortbread

Preparation time:
30 minutes
Cooking time:
1 hour
9 serves

Chocolate, Orange, and Hazelnut Millionaires Shortbread have a nutty, crumbly texture and smooth top layer. The amazing combination of chocolate, orange and hazelnut, all in one bite - try this recipe out!

  • Ingredients

    For the Hazelnut Shortbread Base:
    • 100g Hazelnuts
    • 40g Icing Sugar
    • 35g Cornflour
    • 40g Caster Sugar
    • Pinch of Salt
    • 200g Plain Flour
    • 175g Unsalted Butter, melted and cooled
    For the Orange Caramel Layer
    • 75g Unsalted Butter
    • 200g Condensed Milk
    • 1tbsp Golden Syrup
    • 60g Light Brown Sugar
    • Zest and Juice of 2 Oranges
    For the Chocolate Topping:
    • 100g Dark Chocolate (70%), roughly chopped
    • 15g Hazelnuts, roughly chopped
  • Method

    For the Hazelnut Shortbread Base:
    • Preheat the oven to 180C or 160C if using a fan oven. Line a 20 x 20cm square tin with parchment paper, leaving some paper hanging over the sides.
    • Put the hazelnuts in a food processor and blend to a fine powder.
    • Add the icing sugar, cornflour, caster sugar, salt and flour and blend until well combined.
    • Add the cooled melted butter and pulse until just combined. Press the shortbread into the lined tin and bake for 25-30 minutes until golden brown. Remove the shortbread from the oven and set aside while making the caramel.
    For the Orange Caramel Layer:
    • Put all of the ingredients into a medium saucepan and bring to a simmer.
    • Continue to simmer on a low heat for about 10 minutes, stirring regularly, until thickened slightly.
    • Pour the caramel over the cooled shortbread base and set aside to cool completely for at least 30 minutes.
    For the Chocolate Topping:
    • Melt the chocolate in a bowl set over a pan of simmering water, stirring regularly.
    • Once melted, cool slightly, then pour over the set caramel layer. Leave the chocolate to set for a minute or two before sprinkling over the chopped hazelnuts.
    • Chill the shortbread completely for at least one hour before cutting into squares to serve.

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