Never, ever let it be said that your dear old Aunty cannot snatch disaster from the jaws of victory. Given enough distractions, 50-odd years of cooking muscle memory can go flying right out the window, taking the recipe with it, straight down into the toilet.
Exhibit A: This morning, before the DH and I left to go to a sort-or local museum (any museum that does not require suiting up for a 4 hour drive qualifies as ‘sort of local’ in my book) for a workshop, I wanted to make cookies. Not just any cookie, mind you, but the sort of cookie that I was able to find in literally every coffee shop, tea counter, railroad commissary, and museum cafe when we were in London, UK. Which was recently (did I forget to tell you that? Well, we WERE). These cookies are basically referred to as ‘chocolate caramel shortbreads’ and range from the blatantly ‘the only connection in these biscuits with real ingredients is in your head’ commercial sort, shrink-wrapped in cellophane, to something which might elicit noises found in that deli scene from “When Harry Met Sally.” So, once we returned, I was determined to recreate them simply so I could
get my fix have the memory available.
And luckily, through the agency of Millionaire Shortbread Bars, I thought I’d happened on the recipe version of the ‘slam dunk.’
No such luck. Distracted by the time, a nasty cough, thoughts about the workshop, and snow outside the window, I completely lost it. The recipe for the shortbread part of this affair calls for 3/4 of a cup of butter. No great shakes, I thought at the time, that’s three sticks.
Woops. No wonder once I took the 9×9″ pan out of the oven, that it did not look like shortbread; it looked like shortbread soup. That’s when it hit me: 3/4 of a cup of butter is 1.5 sticks; not 3 – big trouble. But I was not in a mood to throw that in the trash and start again (I didn’t have time, either); I scooped it into a heat-proof bowl, added more sugar and almond flour (frankly, that is what I had at my hand; I could just as easily have used regular all-purpose flour, which is what I used the first time, so this shortbread is half flour/half almond flour). I mixed that up, said a little prayer to the kitchen gods and goddesses and pressed it into a 9×13″ pan and put it back into the 350 degree F. oven for another 20 minutes.
Not so fast. The caramel layer calls for taking a can of sweetened condensed milk and heating it for 60-90 min. OR, if using the microwave, doing various calisthenics with the zapper.
In a large heat-proof bowl.
Not a large Pyrex(tm) measuring cup. Well, I thought it was large enough until some rather disturbing noises started coming from the microwave — it was boiling over. So, I hauled it out, transferred it to the biggest heat-proof bowl I’ve got and cleaned the rest of what had boiled over onto the glass microwave tray into the bowl too. No, we are NOT going to discuss the fact that someone had been heating up spaghetti sauce and had not cleaned up the tray afterward. I was a desperate woman and what’s a little tomato and basil in the cookies between friends, right? So, I went back to microwaving it, lowering the power and stopping it, stirring it and so on until it turned brown.
With the texture of tile cement, I might add. Tasted fantastic – but spreadable? Nyet. Addition of a little milk, dribs and drabs as we go to restore a bit of “liquification.” Plopped that into the pan of now-cooled shortbread and (not in the recipe, but I figure chopped walnuts cannot ruin anything) added a double handful of walnuts, chopped up pretty well. And it looked like this: Pretty darned good.
Again, I deluded myself into thinking I was ’rounding third’; all I had to do was make the chocolate layer, which called for a teeny bit of butter and chocolate chips. More cement. I added more butter – it looked better but still had all the appeal of chocolate cement. Out came the milk again. This was NOT the nice shiny layer that I was looking for. And time was getting short. So, frankly, I plopped the entire deal on top of the walnuts, pushed it around to cover with a wet rubber spatula and as the DH was honking the horn on the car outside, slid the pan into the fridge to wait for out return.
Final result? What you see in the top photo. The texture of the top layer is just like the ones in London – a bit resistant at first and then you hit the nuts and caramel. The shortbread is mmmmmm. From an appearance standpoint, I need to work on that chocolate layer to get it smooth and shiny (confections are NOT my strong suit – anyone have any ideas?), but other than that, I can recommend these heartily.
Pour a cuppa!!