Best 7 Coffee Walnut Millionaires Shortbread Recipes

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

COFFEE WALNUT MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter and line the base and sides of a rectangular 20 x 30cm tin with baking parchment.
• To make the base, blitz the walnuts in a food processor until finely chopped. Add the flour, sugar, butter and ½ tsp salt and blitz until the mixture is combined. Tip onto a work surface and bring together into a dough. Press the dough into the base of the tin and bake for 25 mins until lightly golden. Leave to cool.
• To make the caramel, mix the espresso powder in a small bowl with 1 tbsp boiling water to dissolve. Tip the sugar, condensed milk and espresso into a heavy-based saucepan. Bring to a simmer, stirring to dissolve the sugar. Once the sugar has dissolved, boil vigorously for 3 mins, whisking continuously until the colour has darkened slightly and the caramel has thickened. Leave to cool for 20 mins, then pour the caramel over the biscuit layer and chill in the fridge for 2 hrs.
• To make the topping, heat the dark chocolate and butter in a heatproof bowl in the microwave in 30 second bursts until evenly melted. Pour over the caramel layer. Melt the white chocolate in the same way and mix with the espresso powder. Swirl and drizzle the white chocolate over the dark chocolate layer. Scatter over the coffee beans and walnuts. Chill for a further 2 hrs or overnight to set before slicing into squares.

TOFFEE MILLIONAIRES

Steps:

• Preheat oven to 300 degrees, with rack in upper third. Sift flour and salt into a bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy, 3 to 5 minutes, scraping down sides of bowl. Gradually add sugar; beat until pale and fluffy, about 2 minutes.
• Reduce speed to low. Add flour mixture all at once; mix until just combined.
• Using plastic wrap, press dough into a buttered 8-inch square pan. With plastic on dough, refrigerate 45 minutes.
• Prick all over with a wooden skewer. Bake until golden brown and center is firm, 70 to 75 minutes. Transfer to a wire rack; let cool 10 minutes.
• Put finely chopped chocolate-covered toffee bars and heavy cream into a saucepan. Cook, stirring constantly, over medium-low heat until smooth. Pour over shortbread in pan; sprinkle with about coarsely crushed chocolate-covered toffee bar. Let cool completely. Cut into 2-inch squares.

COFFEE SHORTBREAD

Steps:

• Preheat oven to 300°. In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets., Bake 20-22 minutes or until set. Remove to wire racks to cool completely. In a microwave, melt chocolate chips and 1 teaspoon shortening; stir until smooth. Repeat with baking chips and remaining shortening. Drizzle over cookies; refrigerate until set. Store between pieces of waxed paper in an airtight container.

MILLIONAIRE'S COFFEE RECIPE

Steps:

• Pour Bailey's Irish Cream, Frangelico and Kahlua into an Irish coffee cup and add coffee.
• Top with whipped cream and, optionally, allspice (cinnamon and nutmeg).

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8-inch-square baking pan and line it with parchment paper so that the parchment extends up all sides of the pan.
• To make the shortbread layer: In the bowl of a stand mixer fitted with the paddle, cream the butter, sugar and salt together on medium speed until a grainy paste forms, 1 to 2 minutes. Scrape the bowl and paddle. Add the egg yolk, vanilla and 1 teaspoon water and blend on medium until smooth, about 1 minute. Add the flour and mix on low until a crumbly dough forms; it will look dry and that's okay.
• Transfer the dough to the prepared pan, breaking up any large pieces to evenly scatter the dough over the bottom. Use your hand to press the dough as evenly as possible into the pan. If the dough sticks to your fingers, moisten your hand with cool water. Use a fork to prick the dough all over the surface.
• Bake the shortbread until firm to the touch and golden brown (the edges may be a bit darker than the center), 30 to 35 minutes. Cool the pan on a rack until just warm before topping with the caramel layer, about 30 minutes.
• To make the caramel layer: Stir the cream, vanilla, coffee and salt together in a medium pot, preferably nonstick. Add the butter and caramels and melt over low heat, stirring continuously with a rubber spatula, until smooth, about 5 minutes; reduce the heat if the caramel begins bubbling. Immediately pour the caramel over the warm shortbread and smooth the top. The caramel will smooth and level as it cools. Allow to cool for about 2 hours before adding the final ganache layer.
• To make the chocolate layer: Combine the chocolate chips, cream and instant coffee if using in a small microwave-safe bowl and microwave for 15 seconds. Stir about 5 seconds and continue heating in 15-second increments until smooth, 30 to 45 seconds total. Don't overcook the mixture; if small bits of chocolate remain just gently stir until they melt.
• Pour the chocolate ganache over the cooled caramel layer and smooth to the edges. Allow to set until firm, about 1 hour at room temperature or 30 minutes refrigerated.
• Use the overhanging parchment to lift the bars out. Slice into 16 squares and lightly sprinkle with flaky salt if using. The bars will keep in an airtight container at room temperature for up to 3 days.

COFFEE SHORTBREAD

Steps:

• Set aside 1/4 c of your morning coffee to cool.
• Spread the ground coffee on a baking sheet lined with parchment paper, bake in oven at 350 F for about 6 minutes, or until toasted. Cool to room temperature.
• Cream the butter and sugar together, then add the brewed coffee.
• Add the flour, toasted coffee grounds and chopped cranberries, if using, mixing until it is all combined. Be careful not to overwork the dough.
• Roll out the dough to a 1/2 inch thickness. Cut into any shape using cookie cutters. Place on a baking tray lined with parchment paper.
• Brush the cookies with the egg wash, sprinkle with sugar and press a dried cranberry into the center of each cookie.
• Bake at 300 F for approximately 20 minutes.