Wedgewood Billionaire’s Shortbread

Designed in our Artisanal Kitchen by our very own fabulous artisanal chef, this recipe takes millionaires shortbread to a whole new level (with a layer of nougat fudge hidden inside) Serve it with tea in bed….and make someone feel oh so special!

Easy base

300g salted caramel angel biscuits

100g butter

Blend together and press into a 20cm x 20cm greased and lined baking dish. Allow to chill for an hour in the fridge. 

For the filling

3x 100g Wedgewood Macadamia Nougat bars, freeze and then finely chop or blend into a powder  

375g water 

250g butter 

490g sugar 

Method for filling

Bring water, sugar and butter to a low and gentle simmer and allow to reduce until the syrup turns to a light shade of caramel, or to 115°C on a sugar thermometer. 

Add in your Wedgwood Macadamia Nougat and stir together well. 

Spread this mixture over your chilled biscuit base (take it right up to the edges)

Allow to rest for 30 minutes to cool.  

Chocolate topping

100g fresh cream

300g chopped dark Belgian chocolate

Heat the cream in a saucepan to just below simmering. Stir the chocolate piece into the cream to create a shiny spreadable chocolate paste. 

Spread the chocolate over the top of the Billionaire base and filling, all the way to the edges. 

Return to the fridge for at least 2 hours. Best stored in the fridge

Slice and enjoy your little bit of Wedgewood heaven! 

With love from the Wedgewood Team x