Sunday was such a grey and dreary day, that not even the extra hour of sleep Saturday night made up for it. Thanks to the bambino getting up rather early as well as that extra hour, meant I managed to get the laundry done by 11. After we got back from Sunday dinner with Jay’s mom and dad, I had the rest of the afternoon free, so I decided to bake. I had seen a photo on one of the food photo sharing sites for “Millionaire’s Shortbread,” something I’ve always known as the toffee bars my mom bakes at Christmastime. They sounded good–And it’s been a good year or two since I’ve made them myself. We stopped to pick up the condensed milk after Sunday dinner, and when we got home, I got started.
I like baking because of the preciseness involved, because I’m of the opinion that if you can read and understand a recipe, you can bake. However, even the most seasoned baker can have a disaster on his/her hands if the recipe is not followed to the letter. I had one such instance myself while trying to make the shortbread. I mistakenly read the recipe as calling for a full cup of sugar, instead of the half-cup that was correct. I didn’t realize my mistake until I was pressing the crust into the bottom of the baking dish. I thought I’d try baking it anyway, but I knew as soon as I pulled it out of the oven that it was a lost cause. What was supposed to be shortbread looked more like a thin layer of cake. I scrapped the whole mess, ran out to the store for more ingredients, and started over. This time, it worked!
I still don’t think they taste anything like my mom’s, but that’s okay. Perhaps if I ask nicely this year, she’ll send me some like she did last year!
You’ll notice there is salt on top of the bars. I finally opened the fleur de sel my cousin sent me a few weeks ago.
I thought it would be perfect and cut some of the richness from bars. And it works beautifully!
I cut the bars slightly smaller than I normally would–Like Karyn’s cake, a little bit goes a long way!