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11
September
Millionaires Shortbread
In hindsight, this probably wasn’t the best thing to make for a picnic. Cut up, the caramel is deliciously sticky which is not only complicated to eat, but also to transport. Fortunately, I cut the pieces small enough to make them only a couple of bites, which is all you need really as it is incredibly sweet.
I used Galaxy milk chocolate on top, but you could use any chocolate. I think next time I make it, I may also try it with a chocolate shortbread.
Millionaires Shortbread
Print recipe
| Serves | 25 |
Ingredients
Base
- 120g Caster Sugar
- 240g Unsalted Butter
- 360g Plain Flour
- 1 teaspoon Vanilla Extract
Filling
- 1 379g tin Condensed Milk
- 100g Golden Syrup
- 150g Unsalted Butter
Topping
- 350g Chocolate
Directions
| 1. | Preheat the oven to Gas 4 / 180°C / 350°F |
| 2. | Cream butter and sugar together until pale and fluffy |
| 3. | Add the vanilla extract and half the flour. Mix in the rest of the flour until just combined, trying not to overwork |
| 4. | Press the dough into the bottom of a greased 9"x9"/23cm x 23cm pan, dock with a fork, and chill for 30 minutes |
| 5. | Bake for 25 minutes until it just starts to turn a pale golden, then leave to one side to cool |
| 6. | To make the caramel, add the condensed milk, butter and golden syrup into a pan and heat until the butter is melted and the mixture smooth |
| 7. | Turn the heat up and bring the mixture to a boil, stirring constantly. The caramel will thicken and turn golden-brown |
| 8. | Set aside to cool slightly, then pour over the shortbread base. Allow to cool to room temperature |
| 9. | Melt the chocolate gently in a bowl over a pan of simmering water, stirring occasionally |
| 10. | As soon as the chocolate is melted, take off the heat and continue to stir as it cools |
| 11. | When it is almost cool, pour over the caramel. Shake a little to level the chocolate. Once it has cooled, score the top and refrigerate until ready to serve |
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