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Epicurean Shortbread Cookies

Epicurean Shortbread Cookies a cookie bar with a shortbread cookie base, fudgy caramel filling, creamy chocolate topping, Nutella and toasted coconut topping. Way too many steps but worth the time and the effort.

Collect it:

A. Shortbread Base:

• 100 gm All Purpose Flour

• 30 gm Almond Flour

• 2-3 tbsp Chopped Almonds

• 100 gm Cold Butter

• 50 gm Sugar powdered

• Vanilla

B. For The Caramel Fudge Filling:

• 400 gm Condensed milk

• 100 gm Brown sugar

• 75 gm Butter

• 1/2 tsp Salt

• Vanilla essence

C. For the Chocolate Topping:

• 200 gm Dark Chocolate

• 75 gm Low fat cream

D. For the Nutella and Coconut Layer

• 8 tbsp Nutella

• Shredded Coconut, toasted lightly

Make it:

1. For the Base

Preheat oven to 175C.

Line 7” square cake tin with parchment paper with overhanging edges.

In a bowl, mix together, all-purpose flour, sugar, almond flour. Add chopped almonds and mix well. Add ice-cold butter and vanilla and rub it into the flour until it is nicely combined. Transfer the crumbly dough to the tin and press it well to form an even layer at the bottom of the tin. Bake in preheated oven for 15 minutes. Remove from oven and set aside.

2. For the Filling

In a saucepan, combine condensed milk, sugar and butter. Bring it to boil. Keep stirring until the mix becomes thick and a line dragged with a spatula disappears only after 3-4 seconds gradually. Add vanilla essence and salt and mix well.

Pour this on the baked shortbread base.

With the help of a spatula, level the top of the filling.

Allow it to cool completely.

3. For the topping:

Melt dark chocolate, either in a double boiler or in a microwave in bursts of five seconds.

Heat cream. Add one or two teaspoons of hot cream to the dark chocolate. Mix well. Pour over the caramel filling and level it with a spatula.

Let it cool completely. Refrigerate for 30 minutes.

4. For the Nutella and Coconut layer:

Lightly toast shredded coconut and set aside to cool. The Nutella should be at room temperature. Pour over the chocolate filling. Put a thin layer of toasted shredded coconut and let it set.

Use a sharp knife to slice the squares.

Store them in an airtight box in a single layer.