Millionaires' Shortbread
Whether in small squares or bars, this caramel shortbread is always popular. The different textures are the principal appeal - the crunch of the shortbread base, the caramel in the middle and the cold, crisp chocolate on top.
Ingredients
For the shortbread
- 250 g plain flour
- 75 g caster sugar
- 175 g butter softened
For the caramel
- 100 g butter or margarine
- 100 g light muscavado sugar
- 2 x 397g cans condensed milk
For the topping
- 200 g plain or milk chocolate broken into pieces
Instructions
-
Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
-
To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
-
To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
-
For the topping, melt the 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.
Leave a Reply
You must be logged in to post a comment.