Recipe for Millionaires' Slice: A Nuanced Caramel Shortbread

When Sheila Philips’ husband passed away a few years ago, she descended into what she now describes as a ‘personal limbo.’ But anyone who chats with Sheila at her cheerfully lovable new café, For Goodness Cakes in Desa Sri Hartamas, would be hard-pressed to imagine that this woman with a towering sense of humour endured such dark days anytime recently.

Sheila’s story is one of many reasons why For Goodness Cakes, which opened in June 2014, is a special place that’s fast winning many hearts. The café has an irresistible hook: It’s owned by an all-women ensemble, mainly mothers, each with her own role and speciality _ Sheila bakes, Raji dishes out desserts, Gowry cooks hot meals like roast chicken, Saby tackles the beverages, and Kits (who insists she’s hopeless in the kitchen) manages the front of the house.

But scratch beyond that surface, and the café represents a complex personal tapestry of who these wonderful women are, woven with the friendship and camaraderie they share. None of them had experience in running a cafe before they launched For Goodness Cakes, but their labour of love is booming with satisfied lunch crowds.

For Goodness Cakes is a symbol of rebirth in the lives of Sheila and her friends, who played a part in pulling her back into the sunshine. But it’s nevertheless also tinged with subtle, poignant touches that reflect their history. Sheila can be seen wearing a bandana etched with her husband’s name, Ken, and some of his belongings grace the café.

Ken loved cooking and baking, and now, so does Sheila. And she does it beautifully. EAT DRINK is pleased to present our first Recipe of the Month, Sheila’s interpretation of the Millionaires’ Slice, a delicately nuanced caramel shortbread not often spotted at Kuala Lumpur’s cafes.

Millionaires’ Slice (Sheila’s version)

Base: Digestive Biscuits ½ a small pack, Melted butter 100gm

Caramel Ginger Sauce (8″ round baking tray): Sugar 75gm, Water Sufficient to just cover the sugar, Glucose 35gm, Whipping cream 185gm, Fresh ginger 20gm, Gelatine 8gm

Chocolate Ganache: Cream 85gm, Chocolate (minimum 54% cocoa mass) 135gm, Butter (room temperature) 25gm, Invert sugar (Trimoline) 10gm

Base Method:

Crush the biscuits/dough to a fairly fine consistency.
Mix sufficient melted butter so that the crumbs can stick together
Press the prepared crumbs firmly into the base of a mould, and refrigerate till the caramel ginger sauce is ready.

Caramel Ginger Sauce Method:

Mix the gelatine with room temperature and let it bloom (Note: to bloom gelatine, take water to a max of FOUR times the weight of the gelatine. Usually double the weight of the gelatine is sufficient)
Combine sugar, water and glucose and cook to a dark caramel (the darker the caramel the more bitter the flavour, so adjust lighter or darker as per personal preference)
Boil the cream with the chopped ginger, then strain away the ginger, leaving the infused cream
Add the cream to the caramel, mixing constantly till it is melted and smooth.
Add the gelatine and stir thoroughly
Pour the caramel ginger sauce over the prepared chilled base, and refrigerate again till the chocolate ganache is ready

Chocolate Ganache Method:

Boil the Cream and Trimoline (if no Trimoline, use Glucose) in a microwave till it boils
Pour the heated mix over the chocolate, let it sit for 30 seconds, and then start stirring.
Keep stirring till it becomes a smooth, shiny chocolate mix, with no bubbles
Add the softened room temperature butter and mix well till butter is well integrated into the chocolate mix.
Pour the chocolate ganache evenly over the refrigerated caramel ginger sauce, and refrigerate overnight, or until the chocolate ganache is firm.

Remove from baking pan, slice, eat, ENJOY!