5 Delicious Leftover Coconut Sugar Recipes
Place your unopened can of condensed milk into your Instant Pot and cover with water until it covers the can.
Place the lid on your Instant Pot, set to sealing and cook on manual for 40 minutes.
Preheat the Airfryer to 180c.
While the condensed milk is being pressure cooked make your shortbread. Place your flour, sugar and butter into a mixing bowl and rub the fat into the sugar and plain flour. Add the vanilla essence and mix well. Carry on rubbing in the fat and it will make a lovely soft mixture that you can then combine and make a big dough ball with.
Flatten down your shortbread onto the baking mat and cook in the Airfryer at 180c for 10 minutes.
Remove from the Airfryer and place it on a baking rack to cool.
Remove the condensed milk from the Instant Pot which will now be like caramel.
Slice your Shortbread in half so that you have two equal pieces and brush a big layer of caramel on top of both pieces and add them to one another so that you have a caramel layer in between the 2 pieces and another layer on top.
Allow to cool and then serve.
The condensed milk is used to make the caramel and by using the Instant Pot and pressure cooking it you can take it from a 4 hour cooking time down to 40 minutes.
We use a reusable baking mat in our Airfryer and it saves us a small fortune in replacing baking sheets and keeps our Airfryer clean.
Please note – the shortbread is always cooked under done compared to other cakes. This is because it has a cookie dough kind of taste to it and if you don’t like it like this then double the cooking time.
Calories: 302kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 47mg | Sodium: 175mg | Potassium: 38mg | Fiber: 0g | Sugar: 6g | Vitamin A: 545IU | Calcium: 10mg | Iron: 1.5mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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