Millionaire’s Shortbread Is 3 Layers of Heaven | Samantha Seneviratne | NYT Cooking
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Sam’s back in the studio kitchen to show us how to make her millionaire’s shortbread. This flashy cookie features three distinct layers: buttery, crumbly shortbread; chewy caramel made from condensed milk, butter and Lyle’s Golden Syrup (a British confection made from cane sugar); and swoops of semisweet chocolate.
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23 Comments
@NYTCooking Shortbread is actually Scottish 🏴.
I actually make a point of distinguishing my birth country Scotland 🏴, simply because it is quite frankly unbelievable and fathomable why so many people do not know that Scotland 🏴 is a country in it’s own right! I can’t help it if people are uneducated in geography, however I can do something constructive about changing their knowledge. It has a lot to do with the blanket definition of lumping everything under British 🇬🇧. Many people don’t even know about Wales 🏴 either! Shocking I know, and there you have it. I’m consistently asked if I’m Irish 🇮🇪, and when I say I’m not, I then wait for them mentioning anything about being Scottish 🏴, but it never happens. Thus I am clearing up any and all confusion. 🤔 🏴🇨🇦
It’s Scottish
💚💚
Sweetened condensed milk not just condensed milk
NYT Cooking OR ME ?!!! Vote For Me💞!!🖤!!💞!!😘!!🫶🏻!!✨✨ ……
"You need the shortbread and the chocolate to balance out the sweet caramel" – worth watching for this comment only.
i love this woman
Funny coincidence (Happens more and more those days, seems like God and I are getting a closer relationship ^^)
I've never seen those thingsor knew about it, and it's crazy because I just got back from the groceries, the people just before me had those and I was fixing it like "Dayyyum, this looks delicious, should I go back and get a box?", well now I know how to make it.
The underside of that mixer needs someone’s attention. It’s pretty dirty.
It does look delicious but if you temper the chocolate it's even better!
I've never made one where you don't bake the caramel on – this looks more reliable.
She's adorable but I'd rather have a professional chef.
This is such a great channel, I always learn a trick or two. Like using binder clips to hold the parchment paper, lol!
This needs to be stored in the fridge correct and how long will it last
I’m pretty sure the caramel isn’t carmelized but instead dulce de lech (maillard reaction)
2:18 Ma'am, it doesn't matter one bit what the source of Lyle's Golden Syrup's ingredients is, because the entire product made from them is a collection of simple carbohydrates. When the factory partially inverts Sucrose in the manufacturing process for Lyle's, it results in a combination of Sucrose, Fructose, and Glucose — the last of which is absolutely identical to corn syrup, which is also Glucose. So saying a product consisting of pure molecules of various sugars is either inferior or superior to any other source of those same molecules is specious.
Take white sugar, for example. The two sources for it are sugar cane and sugar beets. Domino's names its product "Premium pure cane granulated sugar," but the only salient parts of that is "pure granulated sugar" because Sucrose (white sugar) can be neither Premium nor Low Grade nor Super Fantastic because it's just a simple molecule with no processing artifacts. And the fact that it's from sugar cane rather than sugar beets means absolutely nothing, as I've described. "Pure" is a given, but I'll give them that one. Sucrose is Sucrose is Sucrose, no matter where it started out.
Appreciate the valuable information about the caramel temperature of 225 degrees. Thanks to everyone involved in producing this segment.
It’s so much fun to see Samantha again!
Did she take a shower ? … Eewww she looks so ungroomed
looks yummy. where's your adorable son?
Haha, the dad's desperation dessert is so relateable! I have buttered and sugared white rice many a time in the name of the sweet tooth finish! Right on pops. 😄👏🏻🤘🏻
In baking…. "rules are made to be broken?" This video just reads messy and not as professional as it could be
She's so scruffy