![Tamarind millionaire shortbread on a plate next to cups of coffee.](https://assets.epicurious.com/photos/649ddcb52fe21c41dfd88fe3/1:1/w_2560%2Cc_limit/Tamarind%2520Millionaire%2520Shortbread-RECIPE.jpg)
The sourness oftamarindbreathes new life into the classic millionaire’s shortbread, a bar cookie of layered shortbread, caramel and chocolate (also known as caramel slice in Australia) that has been a fixture in home cooks’ kitchens since 1970, when the recipe was first published in the Australian Women’s Weekly magazine.
Tamarind adds a gloriously sharp acidic profile to balance the rich caramel layer of this version of the afternoon treat, topped with contrasting bittersweet chocolate and a coconutty shortbread cookie base (food writer Rosie Birkett first pioneered this wonderful flavor combination).
如果你很难找到房间冰箱里set the final chocolate layer, simply leave it to set on the countertop for 2 hours instead. When serving up, keep a clean, damp cloth handy to wipe your knife between cuts for perfect, crumb-free and crack-free chocolate precision.
I use an 8-inch square pan for this, but feel free to adapt the pan size as necessary, adjusting the cooking time slightly if you need to (a bigger pan will need less cooking time).
This recipe was excerpted from ‘A Splash of Soy’ by Lara Lee. Buy the full book onAmazon.
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What you’ll need
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Coconut Sugar
$11 At Amazon
-
Unsweetened Shredded Coconut
$10 At Amazon
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Tamarind Paste
$14 At Amazon
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Condensed Milk
$5 At Amazon
-
Heatproof Bowl
$21 At Amazon
-
Bittersweet Chocolate
$8 At Amazon
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8-Inch Baking Pan
$24 At Amazon
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Silicone Spatula
$10 At Amazon
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Parchment Paper
$30 $16 At Amazon
Ingredients
Makes 16 squares
For the base
For the tamarind caramel
For the topping
Step 1
Preheat the oven to 400°F. Grease with butter and line an 8-inch square pan with parchment paper, ensuring there is some overhang of paper above the edges so you can easily lift it out of the pan.
Step 2
Combine the ingredients for the base in a mixing bowl until well mixed into a dough, then press into the prepared pan, ensuring it is evenly distributed. Use the back of a large spoon to firmly press the mixture down. Bake on the middle shelf for 15 minutes, or until the base is golden. Remove and set aside, leaving the oven on.
Step 3
While the base is in the oven, make the caramel. Melt the butter in a saucepan on a medium heat. Once melted, add the sugar, salt, tamarind, and sweetened condensed milk and stir together. Reduce the heat and simmer gently for about 5 minutes, or until the coconut sugar has dissolved, stirring continuously.
Step 4
Once the base is out of the oven, pour the caramel on top of the base and spread it evenly. Return the pan to the oven and bake for 10 minutes on the middle shelf, or until the caramel is no longer wobbly in the center and has just started to brown on the edges. Remove and set aside to cool.
Step 5
Once the base and caramel have cooled, melt the chocolate for the topping. Break the chocolate into chunks and put it in a heatproof bowl with the cubes of butter. Find a small or medium saucepan that the bowl fits on top of snugly. Fill the saucepan a third full with water and bring to a boil, then reduce to a steady simmer.
Step 6
Put the bowl of chocolate on top, ensuring that the bowl does not touch the water, and stir often until everything is melted. Pour the chocolate over the caramel, spreading it evenly across the surface. Bang the pan on the kitchen countertop once or twice to help the chocolate settle evenly.
Step 7
Cover the pan very loosely with food wrap, making sure it does not touch the chocolate. Transfer the pan to the fridge and leave to set for at least 1 hour. It is set when the chocolate has solidified and you can touch it without leaving an indent.
Step 8
To serve, cut the tamarind millionaire’s shortbread with a sharp knife into squares, wiping the knife with a damp cloth between cuts to prevent crumbs and caramel from catching on top of the chocolate.
Step 9
Store the tamarind millionaire’s shortbread for up to 5 days at room temperature in an airtight container, or in the fridge if the weather is warm; let it come to room temperature before serving.