Peanut and Tamarind Millionaire’s Shortbread
By OcadoLife
Published on 02 January 2024
A moreish mashup of millionaire’s shortbread and a Snickers bar, these Peanut and Tamarind Millionaire’s Shortbread from food writer Rosie Birkett are topped with a rich caramel sharpened by tamarind paste, glossy dark chocolate and crunchy peanuts. Play around with different citrus flavours if you like, such as blood orange, lemon or grapefruit – and just leave out the nuts if there are any allergies: they will still taste fantastic. Looking for more baking recipes? Look no further.
Time and servings
40 minsTotal time
12Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 135g unsalted butter, softened, plus extra 80g
- 65g golden caster sugar
- 1 unwaxed lime, zested
- 165g plain flour
- 2 tbsp cornflour
- 230g evaporated milk
- 100g dark muscovado sugar
- ¼ tsp chilli powder or cayenne pepper
- 2 tbsp tamarind paste
- 1 handful roasted and salted peanuts, roughly chopped
- 100g dark chocolate, melted
Method
Step 1
Preheat the oven to 170°C/150°C fan/gas 4 and line a 20cm x 20cm baking tin with baking paper.Step 2
Put the 135g softened butter into a bowl and beat with an electric whisk for 2 mins until fluffy. Add the caster sugar and lime zest and continue whisking for 3-4 mins, until pale and soft. In a separate bowl, combine the flours and a pinch of salt, then sift into the butter mix. Stir together with a wooden spoon.Step 3
Use your hands to bring the mix together to form a crumbly dough, rubbing any bigger bits of butter into the flour with your fingertips. Tip the dough into the lined baking tray, pressing and smoothing it with the back of a spoon. Bake for 25 mins until sandy and golden, then remove it from the oven and set aside to cool.Step 4
Meanwhile, make the caramel. Combine the evaporated milk, muscovado sugar and 80g butter in a pan over a medium heat. Bring to the boil, then lower to a gentle rolling boil, and cook, whisking continuously for 10-15 mins, until nicely thickened and smooth. Add the chilli powder, tamarind paste and a pinch of salt and whisk to combine. Cook for 2 mins more or until thick enough to coat the back of a spoon. To test, put a small spoonful on a plate, briefly leave to cool, then pull your finger through it. If it leaves a trail, it’s ready.Step 5
Pour the caramel over the shortbread base, smoothing it with a spatula or palette knife. Scatter over half the peanuts, then pour the melted chocolate on top and smooth it across in a glossy layer. Scatter over the remaining peanuts, then chill for at least 2 hrs until set.Step 6
Hold the edges of the baking paper to lift the shortbread out of the tin, then cut into 12 squares. Store in an airtight container for up to 4 days.