Garcia, the executive pastry chef at Hawaii's Four Seasons Resort Hualalai, shares a family-friendly version of millionaire's shortbread with a coconut-scented glaze.
, executive pastry chef at Hawai‘i’s Four Seasons Resort Hualālai, makes this riff on millionaire’s shortbread for family and friends. For the coconut-scented glaze, Garcia prefers an extra-dark1⅓ cups coarsely chopped macadamia nuts Make the shortbread: Position a rack in the center of the oven and preheat to 325°F. Butter a 13- by 9-inch baking dish, then line with parchment.
In a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the flour and salt and mix until a crumbly dough forms. Add the macadamia nuts and mix just until incorporated. Press into the prepared dish and bake until very light golden brown, 25–30 minutes.
Set the shortbread aside and turn the oven to 300°F.Make the candied macadamia nuts: In a medium bowl, stir together the nuts, brown sugar, and maple syrup. Transfer to a large, parchment-lined baking sheet and bake, stirring every 5 minutes, until the nuts are golden and the liquid crystallizes, 20–25 minutes. Set aside to cool completely, then transfer to a food processor and pulse until the nuts are ground into pea-size pieces and fine crumbles.
Make the caramel: To a medium pot over medium-high heat, add the sugar and corn syrup and cook, swirling occasionally, until the syrup turns dark amber, about 4 minutes. Remove from the heat and stir in the cream, butter, salt, and vanilla seeds until the caramel is smooth. Pour over the shortbread, then use a spatula to spread in an even layer. Set aside to cool completely.
Using a knife, loosen the shortbread from the dish, then slide it, caramel-up, onto a cutting board. Cut into 2- by 4-inch bars. Make the chocolate glaze: In a microwave-safe bowl, microwave the chocolate in 30-second increments, stirring between each, until melted, about 90 seconds. Stir in the coconut oil until smooth.
Dip the bars into the glaze and place on a parchment-lined baking sheet to set. Before the glaze sets, sprinkle with the candied macadamia nuts and garnish with flaky salt. Serve at room temperature or slightly chilled. Make the shortbread: Position a rack in the center of the oven and preheat to 325°F. Butter a 13- by 9-inch baking dish, then line with parchment.
In a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the flour and salt and mix until a crumbly dough forms. Add the macadamia nuts and mix just until incorporated. Press into the prepared dish and bake until very light golden brown, 25–30 minutes.
Set the shortbread aside and turn the oven to 300°F. Make the candied macadamia nuts: In a medium bowl, stir together the nuts, brown sugar, and maple syrup. Transfer to a large, parchment-lined baking sheet and bake, stirring every 5 minutes, until the nuts are golden and the liquid crystallizes, 20–25 minutes. Set aside to cool completely, then transfer to a food processor and pulse until the nuts are ground into pea-size pieces and fine crumbles.
Make the caramel: To a medium pot over medium-high heat, add the sugar and corn syrup and cook, swirling occasionally, until the syrup turns dark amber, about 4 minutes. Remove from the heat and stir in the cream, butter, salt, and vanilla seeds until the caramel is smooth. Pour over the shortbread, then use a spatula to spread in an even layer. Set aside to cool completely.
Using a knife, loosen the shortbread from the dish, then slide it, caramel-up, onto a cutting board. Cut into 2- by 4-inch bars. Make the chocolate glaze: In a microwave-safe bowl, microwave the chocolate in 30-second increments, stirring between each, until melted, about 90 seconds. Stir in the coconut oil until smooth.
Dip the bars into the glaze and place on a parchment-lined baking sheet to set. Before the glaze sets, sprinkle with the candied macadamia nuts and garnish with flaky salt. Serve at room temperature or slightly chilled. , executive pastry chef at Hawai‘i’s Four Seasons Resort Hualālai, makes this riff on millionaire’s shortbread for family and friends.
For the coconut-scented glaze, Garcia prefers an extra-dark½ cup plus 2 Tbsp. heavy creamMake the shortbread: Position a rack in the center of the oven and preheat to 325°F. Butter a 13- by 9-inch baking dish, then line with parchment. In a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the flour and salt and mix until a crumbly dough forms.
Add the macadamia nuts and mix just until incorporated. Press into the prepared dish and bake until very light golden brown, 25–30 minutes. Set the shortbread aside and turn the oven to 300°F.Make the candied macadamia nuts: In a medium bowl, stir together the nuts, brown sugar, and maple syrup. Transfer to a large, parchment-lined baking sheet and bake, stirring every 5 minutes, until the nuts are golden and the liquid crystallizes, 20–25 minutes.
Set aside to cool completely, then transfer to a food processor and pulse until the nuts are ground into pea-size pieces and fine crumbles. Make the caramel: To a medium pot over medium-high heat, add the sugar and corn syrup and cook, swirling occasionally, until the syrup turns dark amber, about 4 minutes. Remove from the heat and stir in the cream, butter, salt, and vanilla seeds until the caramel is smooth.
Pour over the shortbread, then use a spatula to spread in an even layer. Set aside to cool completely. Using a knife, loosen the shortbread from the dish, then slide it, caramel-up, onto a cutting board. Cut into 2- by 4-inch bars.
Make the chocolate glaze: In a microwave-safe bowl, microwave the chocolate in 30-second increments, stirring between each, until melted, about 90 seconds. Stir in the coconut oil until smooth. Dip the bars into the glaze and place on a parchment-lined baking sheet to set. Before the glaze sets, sprinkle with the candied macadamia nuts and garnish with flaky salt.
Serve at room temperature or slightly chilled. Make the shortbread: Position a rack in the center of the oven and preheat to 325°F. Butter a 13- by 9-inch baking dish, then line with parchment. In a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the flour and salt and mix until a crumbly dough forms.
Add the macadamia nuts and mix just until incorporated. Press into the prepared dish and bake until very light golden brown, 25–30 minutes. Set the shortbread aside and turn the oven to 300°F. Make the candied macadamia nuts: In a medium bowl, stir together the nuts, brown sugar, and maple syrup. Transfer to a large, parchment-lined baking sheet and bake, stirring every 5 minutes, until the nuts are golden and the liquid crystallizes, 20–25 minutes.
Set aside to cool completely, then transfer to a food processor and pulse until the nuts are ground into pea-size pieces and fine crumbles. Make the caramel: To a medium pot over medium-high heat, add the sugar and corn syrup and cook, swirling occasionally, until the syrup turns dark amber, about 4 minutes. Remove from the heat and stir in the cream, butter, salt, and vanilla seeds until the caramel is smooth.
Pour over the shortbread, then use a spatula to spread in an even layer. Set aside to cool completely. Using a knife, loosen the shortbread from the dish, then slide it, caramel-up, onto a cutting board. Cut into 2- by 4-inch bars.
Make the chocolate glaze: In a microwave-safe bowl, microwave the chocolate in 30-second increments, stirring between each, until melted, about 90 seconds. Stir in the coconut oil until smooth. Dip the bars into the glaze and place on a parchment-lined baking sheet to set. Before the glaze sets, sprinkle with the candied macadamia nuts and garnish with flaky salt. Serve at room temperature or slightly chilled.
Shortbread Coconut-Scented Dough Macadamia Nuts Glaze
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