These Spooky Matcha Millionaire's Shortbread make Halloween that little bit extra fun and delicious. The gentle bitterness of organic ceremonial matcha pairs perfectly with the smooth, sweet caramel.
Prep Time: 45 mins
Cook Time: 1 hour 20 mins
Total Time: 2 hours 5 mins
For the shortbread:
- 105g coconut flour
- 60g ground almonds
- 30g arrowroot flour
- 45g coconut sugar
- 30g xylitol (can sub with coconut sugar)
- 1 1/2 tsp vanilla extract
- ¼ tsp sea salt
For the condensed milk:
- 800ml full fat coconut milk (preferably free from gums/additives)
- 100g light agave nectar
- 65g xylitol/erythritol (can be replaced with 25g agave)
- 2 tsp vanilla extract
For the matcha caramel:
- 400g coconut condensed milk (see above recipe or purchase separately)
- 30g xylitol or erythritol
- 1 tbsp agave nectar
- ¼ tsp sea salt
- 2 tbsp Hybrid Herbs Organic Ceremonial Matcha
For the chocolate topping:
- 200g dark chocolate (85% cacao solids or above)
- Spooky sprinkles of your choice (optional)
Line a loose-based square brownie tin (20cm/8") with greaseproof non-stick paper and set to one side. Preheat your oven to 170°C/325°F/gas 3. If using a fan assisted oven set it to 150°C.
Stir together all of the ingredients for the shortbread base into a large mixing bowl. Add in the softened shortening and rub together with your fingers until the mixture resembles fine breadcrumbs.
Knead the mixture together until it forms a dough, then press into the lined tin in a nice even layer. Place your shortbread into the freezer for 10 minutes until firm.
Remove the shortbread from the freezer and prick with a fork. Place onto the middle shelf of the oven and bake for 20-25 minutes until a light golden brown colour. Remove and leave to cool completely in the tin.
Place all of the ingredients for the condensed milk into a medium heavy bottomed pan. Place on a low heat and bring to a simmer. Gently simmer for 30-40 minutes until the coconut milk has darkened and thickened, stirring occasionally. The mixture should have reduced by roughly half. (*If using shop bought coconut condensed milk skip this step now!)
Add your remaining caramel ingredients, except for the matcha powder, into the condensed milk and whisk until combined. Place on a low heat until the sugar has dissolved then up to a medium heat and bring to the boil. Reduce the heat and simmer, stirring continuously, for about 15-20 minutes or until the mixture has thickened considerably.
Whisk the matcha powder into a little hot water until smooth then transfer to the caramel and whisk until combined. Bring to a boil for 1 minute then remove from the heat. Pour over the shortbread immediately then transfer the tin to the freezer for 30 minutes until set.
Once your caramel has cooled melt the chocolate in a double boiler. Leave to cool for 5 minutes before pouring over the caramel layer. Leave to cool for a further 5 minutes before topping with sprinkles, then leave to cool completely before freezing for 15 minutes until firm.
Using a hot, wet knife score lines into the set chocolate until it breaks through to the caramel. Wipe your knife using a clean damp cloth and carefully slice through to the base. be sure to wipe your knife clean after every cut. Make sure you slice whilst still in the tin then remove your slices carefully. Store in an airtight container for up to 5 days within the refrigerator or freeze for up to 1 month.