Shortbread Society from Goldbelly: Cherry Bakewell, Billionaire’s Shortbread & Peanut Butter Cup
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Bakewell tart is a traditional English dessert originating from the town of Bakewell in Derbyshire, England.
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup unsalted butter, softened
- ●1/2 cup granulated sugar
- ●2 large eggs
- ●1/2 tsp almond extract
- ●1/2 tsp vanilla extract
- ●1/2 tsp baking powder
- ●1/4 tsp salt
- ●1/2 cup ground almonds
- ●1/4 cup cherry jam
- ●Sliced almonds for topping
- ●Powdered sugar for dusting
Instructions
- 1Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- 2In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the almond and vanilla extracts.
- 4In a separate bowl, whisk together the flour, ground almonds, baking powder, and salt.
- 5Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- 6Spoon a small amount of the batter into each muffin cup, filling them about 1/3 full.
- 7Add a teaspoon of cherry jam on top of the batter in each cup.
- 8Top with the remaining batter, filling the cups about 2/3 full.
- 9Sprinkle sliced almonds on top of each muffin.
- 10Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.
Equipment
mixing bowlmuffin tinwhiskspatulameasuring cupsmeasuring spoons
Ingredients
- ●1 cup unsalted butter, softened
- ●1/2 cup granulated sugar
- ●1 1/2 cups all-purpose flour
- ●1/4 cup cocoa powder
- ●1/2 tsp salt
- ●1 can (14 oz) sweetened condensed milk
- ●1 cup caramel sauce
- ●1 cup semi-sweet chocolate chips
- ●1/4 cup heavy cream
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 3Sift in the all-purpose flour, cocoa powder, and salt. Mix until combined to form a dough.
- 4Press the dough into the bottom of a greased 9x9 inch baking pan evenly.
- 5Bake in the preheated oven for 20 minutes, then remove and let cool.
- 6In a saucepan over medium heat, combine the sweetened condensed milk and caramel sauce. Stir until smooth and heated through.
- 7Pour the caramel mixture over the cooled shortbread base, spreading it evenly.
- 8In a separate bowl, combine the chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until melted and smooth.
- 9Pour the chocolate mixture over the caramel layer, spreading it evenly.
- 10Refrigerate the entire pan for at least 2 hours to set before cutting into squares.
Equipment
mixing bowl9x9 inch baking pansaucepanspatulamicrowave
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