What else can you say about Millionaire shortbread but: Delicious! Crumbly, buttery shortbread topped with lucious rich caramel and smooth milk chocolate. A proper treat for a special occasion. Making your own caramel may seem like a faff, but it is well worth it. Shop bought versions just dont compare, both on flavour and texture. If you are going to do it, best do it right!
Cooking Time: 2 hours (plus cooling time)
Makes: 16 squares
Ingredients
For the shortbread
200 g unsalted butter
100 g caster sugar
275 g plain flour
For the caramel
200 g unsalted butter
3 tbsp caster sugar
4 tbsp golden syrup
1 tin sweetened condensed milk (397 g)
For the topping
200 g milk chocolate
100 g white chocolate
Method
1. Preheat the oven to 180⁰C. Line a 9x9 inch deep square baking tin with baking parchment.
2. In a free-standing electric mixer, cream together the butter and sugar until smooth. Turn down the speed and slowly add the flour until you have a loose and crumbly dough. Your dough needs to be crumbly but ensure all the ingredients are well combined (you dont want lumps of butter).
3. Press the dough into the bottom of the pre-lined baking tin and flatten out until it is smooth. Bake in the oven for 20-25 minutes or until a light golden brown colour. Remove from the oven and set aside to cool.
4. Meanwhile, place the butter, sugar, syrup and condensed milk in a large saucepan. Melt over a medium heat until the butter has melted and the sugar has dissolved, stirring constantly.
5. Once the sugar has dissolved, whack the heat up to high and bring the mixture to the boil. Boil for 5-6 minutes, stirring constantly (to stop it catching and burning) until the mixture has thickened to a soft-fudgy texture and a darker golden brown colour.
6. Once cooked, pour the caramel directly on top of the shortbread base. Place in the fridge for about an hour or until fully set.
7. Once the caramel has set, melt the milk and white chocolate in seperate bowls. Pour the milk chocolate on top of the caramel and spread out into a smooth layer. Drizzle over the white chocolate and, using a toothpick, swirl the two chocolates together to create a marbled pattern.
8. Chill in the fridge for a few hours until everything is set and firm. Once set, slice up the shortbread into 16 equal pieces using a large sharp knife.
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