This recipe is something I have been trying to crack for WEEKS now! Millionaires shortbread is my boyfriends absolute favourite, and until I perfected it I would not be able to live it down!
Firstly I tried creating something and the biscuit base was too spongy, then I spent time perfecting the biscuit, and now finally I have something I am utterly delighted with.
This truly tastes as good as the real thing, and for less than half the calories. Please try out the recipe and let me know how you get on. I am going to try and develop it further and bring the protein level up and fat content down, but I don’t want to compromise on taste, so it’s all a work in progress.
Prep time: 30 mins
Cook Time 8 minutes
Allow 30 minutes cooling time for the shortbread base, and minimum 1 hour chilling time before cutting.
For the shortbread
- 20g Gluten free oats (normal oats would be fine too)
- 20g Pea protein powder
- 35g Coconut flour
- 2 tbsp Coconut sugar
- 2 tbsp Madagascan vanilla
- 80g Ground almonds
- 90g Almond butter
- 3 tbsp Agave nectar
- 1 tbsp Coconut oil
For the caramel
- 1 tbsp Almond butter
- 1/2 scoop Vanilla whey protein (I use The Protein works vanilla creme)
- 1/2 scoop Chocolate whey protein (I use The Protein works Chocolate silk)
- 2 tbsp The Protein Works zero syrups maple syrup
For the chocolate topping
- 50g Dark chocolate
- 1 tbsp coconut oil
- 1 tbsp The Protein Works zero syrup maple syrup/ Waldens farm chocolate sauce
- 1tbsp Chocolate whey protein (I use The Protein works chocolate silk)
- Preheat the oven to 180 degrees/gas mark 4 and line an 8″x 8″ square tin with baking parchment.
- Start by using a blender to grind down your oats to a fine flour, and mix all of the shortbread ingredients together in a bowl. If it will not combine you can add a drop or two of water but you want it to be a very crumbly dough that just about forms a ball.
- Press the dough into the bottom of your square tin, ensuring it is pushed right into the edges and is as even as possible.
- Prick the shortbread gently all over with a fork.
- Bake in the oven for 8/10 minutes and remove as it starts to brown.
- Leave the shortbread to cool for at least 30 minutes in the tin, it will continue to harden out of the oven so this time is very important.
- Once cooled make up your caramel by mixing all the caramel ingredients together. adding the water last approx a tbsp at a time. Create a thick caramel texture and the spread evenly onto the biscuit.
- Melt the dark chocolate together with the coconut oil in the microwave checking and stirring it every ten seconds to ensure it does not burn.
- Add the protein powder and syrup to the chocolate mixture, and spread carefully on top of the caramel.
- Allow to chill for minimum 1 hour before slicing into 12 slices and crying tears of joy as you tuck in.
MACROS: 173kcal/Fat 11.6g/Carbs 10.2g/Protein 7.3g
Macros of Costa coffee’s Millionaire shortbread: 404kcal/Fat 26.3g/Carbs 38g/Protein 3.3g