Liam Charles's salted peanut millionaire's shortbread Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Liam Charles’ s salted peanut millionaire’ s shortbread By You Magazine - October 25, 2020 It takes a bit of time to make each layer in Liam Charles‘s salted peanut millionaire’s shortbread recipe, but the decadent results are definitely worth it. Susanna Blavarg MAKES 10-12 175g plain flour 90g rice flour or ground rice ¼ tsp fine sea salt 85g caster sugar 175g unsalted butter, chilled and diced ½ tsp vanilla bean paste 250g 70% dark chocolate, chopped into small pieces FOR THE PEANUT BUTTER 150g shelled unsalted peanuts ½ tsp fine sea salt 1 tsp runny honey 1-2 tsp peanut oil FOR THE SALTED CARAMEL 90ml double cream ½ tsp vanilla bean paste 30g liquid glucose 185g caster sugar l00g salted butter, at room temperature, diced YOU WILL NEED baking paper 10 or 12-bar silicone mould tray (each bar about 3cm x 7cm) ruler baking tray sugar thermometer 1. Put the flours, salt and sugar into a processor and pulse to combine. Add the butter and vanilla and blitz to combine to a dough. 2. Turn out the dough on to a large sheet of baking paper, gently knead it into a ball, then shape it into a brick. Place another sheet of baking paper on top and, using a rolling pin, roll into a 1cm-thick rectangle at least the size of your mould tray. Use a sharp knife and a ruler to cut bar shapes. Press the bars into each hollow in the mould tray. Prick with a fork, then chill for 15 minutes. Heat the oven to 180C/160C fan/gas 4. 3. Bake the bars for 14-16 minutes, until golden at the edges. Meanwhile, start making the peanut butter. Tip the peanuts into a baking tray and dry-roast on the oven shelf beneath the shortbread, for 10-12 minutes, until golden, then remove and allow to cool. Take the shortbread out of the oven, place the tray on a wire rack and cool. 4. Continue making the peanut butter. Put 100g of the roasted peanuts and the salt, honey and oil in a processor and blitz to a paste. Set aside. Put the reserved peanuts in the processor and chop up. 5. To make the caramel, slowly heat the cream and vanilla in a small pan until almost boiling. Meanwhile, warm a medium pan over a medium-low heat. Add the glucose and 60g of the sugar and heat gently, swirling the pan, until dissolved and a light straw colour. 6. Add the remaining sugar and heat for 15-25 minutes, stirring occasionally, until dissolved. Remove from the heat, then add the heated cream. Return the pan to a low heat and stir continuously, until melted and smooth. Remove from the heat. 7. Stir in the butter, then mix in 2 tablespoons of the peanut butter and the chopped peanuts. Spoon 1 rounded tablespoon of the peanut caramel on top of each shortbread bar (still in the mould tray) and spread evenly. Chill until set. 8. Melt 165g of the chocolate in a bowl over a pan of simmering water until it reaches 45C on a sugar thermometer. Stir in the remaining chocolate to melt. Pour it over the caramel-topped shortbread bars and spread evenly. Chill for 1 hour, until firm. Pop out of the moulds to serve. Recipe from The Great British Bake Off: Get Baking For Friends and Family with Recipes by Paul Hollywood, Prue Leith and the Bake Off team (Sphere, £20) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved