Millionaire’s shortbread is one of my favourite sweet treats, but the ones we buy in the shops are SO full of refined white sugar and refined white flour. Here’s a more wholesome recipe, using natural sweetness from dates and jaggery (available in eastern food shops) and gram flour which is naturally gluten free.
Thanks to the protein from the gram flour and the good fats from the ghee, and the fact that cardamom aids digestion these will give you more sustained energy and brain fuel then that chocolate bar you usually have at this time.
Cardamom Millionaires With Gram ShortbreadShortbread:
– 150g gram flour
– Seeds of 6 cardamom pods (ground, or 1/2 tsp cardamom powder)
– 100g jaggery (chopped finely, or coconut sugar)
– 100g ghee
– Pinch of sea salt
– 290g pitted dates (soaked to soften)
– 4 tbsp ghee
– 1/2 tsp vanilla extract
– 3 tbsp of water (from the soaked dates)
– 150g dark chocolate (70-80% cocoa content)
– 1 tbsp ghee
Line a 7in square tin with baking parchment. To make the shortbread, toast the gram flour in a dry frying pan over a medium heat, stirring frequently to keep from burning, until it’s a few shades darker.
Stir in the cardamom, jaggery, ghee and salt, stirring constantly until melted and combined. Spread the mixture into the tin, pressing flat and evenly. Transfer to the fridge for 1 hour.
Meanwhile, blend the dates, ghee, vanilla and water until smooth. Spread on top of the chilled gram base and return to the fridge for another hour.
Melt two-thirds of the chocolate slowly until fully melted. Take off the heat and add the last third. When that’s melted, add the ghee and pour the mix over the caramel base.
Place in the fridge for 30 minutes and when set cut into 16 squares. Store in the fridge for a few days, but eat at room temperature for the best flavour.
This recipe is from Jasmine Hemsley’s East by West cook book.