Coffee, Sage, and Maple Millionaire’s Shortbread
Based off a Dark Matter latte, these Millionaire’s Shortbread bar cookies mix some unexpected flavors to create an oh so right cookie. Yields 24 cookies/bars
Servings
24cookies
Cook Time
35-40minutes
Servings
24cookies
Cook Time
35-40minutes
Ingredients
Coffee and Sage Shortbread Base
Maple Caramel
Chocolate
Instructions
  1. Prepare the Shortbread Base: Preheat the oven to 300°F. Spray and line a 9″ x 13″ with parchment paper; set aside. In a medium bowl, sift together the flour, sage, and ground coffee; set aside. In the bowl of a stand mixer or with a hand mixer, cream together the butter and sugar for about 3-5 minutes until light and fluffy. Add in the vanilla and mix to combine. Add the dry ingredients 1/2 at a time, mixing until the dough comes together. Using your hands, flatten the dough evenly into the prepared pan. Using a fork, poke holes into the dough. Bake 35-40 minutes or until the edges turn golden brown. Allow to cool.*
  2. Prepare the Caramel: In a large saucepan over medium heat, warm together the maple syrup, granulated sugar, water, vanilla extract, and salt making sure that all of the sugar is covered. Allow the sugar to melt. Slowly mix in the room temperature butter and heavy cream. Careful because the caramel will bubble! Allow the caramel to bubble away; using a candy thermometer, heat it until the temperature reads 245°F (this is between soft ball and firm ball stage). Once ready, remove the caramel from the heat and pour over the prepared shortbread base tilting the pan to evenly distribute the caramel over the cookie. Allow to set.
  3. Prepare the Chocolate: In a medium bowl over a pan of simmering water, melt 3/4 of the chocolate until a candy thermometer reads between 131°-134° F. Once it reaches the temperature, remove the chocolate from the heat and stir in the remaining quarter of chopped chocolate and the ground black pepper. Stir constantly until the temperature goes down to 82°-84°F. Pour over the caramel and leave it to set in a cool, dry place.
Recipe Notes

*If you don’t have access to, or don’t want to use, a mixer, you can always chop the butter into small squares, toss all of the shortbread ingredients into a bowl, and rub the butter into the dough with your fingers.  Press the dough into the prepared pan.

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