Millionnaire’s Shortbread

Serves 4 – Preparation time 45 mins – Resting time 3 hours

Biscuit

• 100g t55 flour
• 45g sugar
• 60g margarine
• Pinch of salt
• 15g water
  

Caramel

• 100g margarine
• 90g brown sugar
• 70g coconut milk
• 1 pinch of agar agar
• 2 pinches of best quality unrefined salt
  

Chocolate ganache

• 200g chocolate
• 100g coconut milk
  

Shortbread

1. Preheat the oven to 180°C, fan-assisted.
   
2. Using your fingertips, mix the flour, sugar, salt and margarine in a mixing bowl until you obtain a mixture resembling “wet sand”.
   
3. Add some water to compact the mixture and press into a rectangular Curver Smart Cook glass container.
   
4. Cook for 30 minutes.
   
5. Remove from the oven, leave to cool and make the caramel.
   

Caramel

1. Combine all the ingredients for the caramel and cook for around twenty minutes.
   
2. Pour the mixture over the shortbread and leave to cool.
   

Chocolate ganache

1. Melt the chocolate with the coconut milk in a saucepan.
   
2. Then pour the ganache over the cooled caramel.
   
3. Leave to chill for 1-2 hours before serving.