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Caramel shortbread, also known as caramel squares, [1] caramel slice, millionaire's shortbread, [1] millionaire's slice, chocolate caramel shortbread or Wellington squares [2] is a biscuit confectionery composed of a shortbread biscuit base topped with caramel and milk chocolate. [3]
For the shortbread: Preheat the oven to 350°F. Line a 13-by-9-inch baking pan with foil, allowing the edges to hang over the sides of the pan. In a large bowl, combine the flour, sugar ...
James Morton was born in Inverness, Scotland, but from the age of three grew up in the Shetland Islands. He was introduced to baking by his maternal grandmother, who taught him after school each day. [1] He is the son of journalist and former Radio Scotland radio presenter Tom Morton.
The crunchy base, the buttery caramel, the rich chocolate—no wonder it’s called millionaire’s shortbread. Surprisingly, though, this fanci-fied candy...
James Morton aimed for a career in medicine but has written a book on bread, titled Brilliant Bread, published on 29 August 2013. [24] [25] He writes a baking column for the Scottish newspaper Sunday Mail. [26] His second book, How Baking Works: ...And what to do if it doesn't, was published on 12 March 2015. [27]
Shortbread is a type of biscuit or cookie traditionally made from one part sugar, two parts butter, and three parts flour as measured by weight. Shortbread originated in Scotland; the first recorded recipe was by a Scotswoman named Mrs McLintock and printed in 1736. [1] Several varieties of shortbread exist, including mass-produced shortbread.
James Morton (born 1990/91), runner-up of the third series, was a University of Glasgow medical student when he first competed. [15] When originally aired, he became a fan favourite for "his relaxed, laid-back approach and love of experimentation".
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