Millionaire's Shortbread
1 cup (2 Sticks) Unsalted Butter -- softened at room temperature 3 Cups Sugar 2 1/4 Cups Flour
1/4 Cup Cornstarch
2/2 Cup Water 2 Tablespoons Salted Butter
3/2 Cup Heavy Cream -- heated to lukewarm 8 Ounces Semisweet Chocolate 1 1/2 Teaspoons Vegetable Oil
Preheat the oven to 350 degrees F. Line a 9x13 inch baking pan with parchment or waxed paper. In a
mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft. Add 1/2
cup of the sugar and mix until incorporated. In a separated bowl, stir together the flour and
cornstarch. Add the dry ingredients to the butter mixture and mix at low speed just until the
ingredients are incorporated and the dough comes together. Turn the dough onto a floured work
surface and knead it 5 to 10 times, to bring the dough together and smooth it out. Re-flour your
work surface. With a rolling pin, roll out to fit the sheet pan. To transfer to the sheet pan, roll
dough up onto the rolling pin, lift it up, and unroll it into the pan. Using light strokes of the
rolling pin, roll the dough into the corners and wedges of the pan, and roll out any bumps (or press
the rolled out dough thoroughly into the pan with your fingers). [censored] the shortbread all over with
a fork to prevent any buckling or shrinking. Bake in the center of the oven for 15 minutes. After 15
minutes, rotate the pan and knock it once against the oven rack, to ensure even cooking and a flat
surface. Bake 10 to 15 minutes more, until very lightly browned. Let cool in the pan.
Pour the remaining 2 1/2 cups sugar into the center of a deep saucepan. Carefully pour the water
around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw
your finger through the center of the sugar twice, making a cross, to moisten it. Over medium-high
heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring
until amber-caramel color, 10 to 20 minutes. Immediately remove from the heat and stir in the butter
with a wooden spoon. Slowly and carefully pour in the lukewarm cream, stirring slowly but constantly
(it will bubble up and may spatter). Pour over the baked shortbread and smooth the top. Place in the
refrigerator, uncovered, to harden slightly. When the caramel has set, melt the caramel in the top
of a double boiler (or in a mixing bowl) set over barely simmering water, stirring frequently. Stir
in the vegetable oil (this will make the chocolate less brittle when it hardens). Pour over the
cooled caramel and spread quickly with the back of a spatula or spoon to cover the entire surface.
Let cool in the pan. With a heavy knife, cut into 1 1/2x3 inch bars. Store in an airtight container.
Makes about 24 cookies.
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