Easy millionaire’s shortbread
found in Starters - Other Starters
Prep: 25 minutes
Cook: 35 minutes
Difficulty:
Difficult
Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire's shortbread – the ultimate sweet treat
Ingredients
- 9oz flour (plain)
- 23⁄4oz caster sugar
- 61⁄2oz butter, softened
- 33⁄4oz margarine, or butter
- 33⁄4oz muscovado sugar
- 15oz condensed milk
- 71⁄2oz milk chocolate, broken into pieces
For The Shortbread
For The Caramel
For The Topping
Directions
1
Heat the oven to 180°C / 160°C (fan oven) / 360°F / Gas Mark 4. Lightly grease and line a square or rectangular baking tin with a lip of at least 3cm.
2
To make the shortbread, mix the plain flour and caster sugar in a bowl. Rub in the softened butter until the mixture resembles fine breadcrumbs
3
Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
4
Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
5
To make the caramel, place the butter or margarine, light muscovado sugar and the condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won’t affect the flavour.)
6
Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
7
For the topping, melt the milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.
