Millionaire Shortbread Cookie Disk

Chocolate Ganache

Ingredients

1 cup dark chocolate chips
1/2 cups semisweet chocolate chips
1/3 cup heavy cream (80ml)
1 pinch sea salt to sprinkle on top

Method

1. Preheat the oven to 180° and line a baking pan with baking paper or foil.
2. Cream the butter then add the sugar, salt and beat until light and fluffy.
3. Add the vanilla and egg yolk then mix until combined.
4. Add the flour and chopped up toasted pecan nuts in a few batches and mix until just combined.
5. Transfer to your prepared pan and press with your hands into an even layer (you can even use the bottom of a glass to level) then bake for about 22 minutes or until the edges are golden.
6. While the cookie crust bakes make the caramel.
7. This is easiest with a candy thermometer but you can eyeball it.
8. Combine the butter, brown sugar, salt, vanilla, sweetened condensed milk and either golden syrup or corn syrup.
9. Place over medium heat and whisk until melted and combined then continue whisking over the heat while the caramel bubbles and darkens to a richer color. Once it starts to thicken and pull away from the edge, 5-6 minutes, your caramel is ready.
10. Take the baked crust and cut out a round disk, line the round disk with acetate – insert the cut crust then pour the caramel onto the shortbread base/crust, smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.
11. Chop chocolate and melt with cream either in a double boiler or be microwaving in 2- to 3 20 second bursts, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt and decorate with some toasted Pecan nuts

Milkshake

Ingredients

1 1/4 cup Parmalat milk
1 cup Parmalat cream
3 heaping Tbsp powdered milk
1/3 cup granulated sugar
3/4 Tbsp cornstarch
1 teaspoon vanilla essence
10 ice cubes

Method

1. Combine sugar, vanilla essence and powdered milk in a medium size pot. Slowly add 1 cup of milk while constantly stirring.
2. Prepare the corn starch by combining it with the remaining 1/4 cup of milk. Whisk until cornstarch and milk are blended and no lumps remain. Set aside.
3. Slowly bring the milk to a gentle boil, add cornstarch and keep stirring constantly, scraping the bottom with a heat-resistant spatula, until the mix thickens enough to coat the spatula, about 1-2 minutes. Remove from the stove.
4. Set up an ice bath by placing a smaller bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the mix into the bowl. Keep stirring for 5-7 minutes until the mixture is cool.
5. Slowly add heavy cream, constantly stirring.
6. Blend the mixture with 10 ice cubes.