Millionaire's Shortbread

MILLIONAIRE’S SHORTBREAD

 

 

Millionaire's shortbread is a fabulous sweet treat, perfect after a day on the mountain with a cup of tea.   This recipe is an adaptation from Nigella Lawson's Domestic goddess (a very well used book in our house).   I tend to make this in stages over a couple of days too, so needs a bit of planning ahead to allow each stage to cool.  But don’t let that put you off, each stage is really really easy.  

Makes about 12-24 pieces (depending how you want to cut it)

Ingredients

·       225g plain flour

·       75g caster sugar

·       375g butter

·       4 tbsp golden syrup

·       1 x 397g can condensed milk

·       75 ml double cream

·       200g plain chocolate, broken into pieces

·       23 cm square brownie tin lined with greaseproof paper

 Method
 

·       Preheat the oven to 150°C

·       Rub 175g of the butter into the flour and caster sugar until it resembles coarse breadcrumbs.  Then press into the lined tin and stab all over with a fork

·       Bake in the oven for 45 minutes or until golden brown

·       Leave to cool completely on a wire rack, in the tin

·       To make the caramel filling, heat the remaining butter, syrup and condensed milk in a pan on a low-medium heat, stirring all the time so it doesn’t catch, until it is bubbling and a golden colour

·       Pour onto the cooled shortbread and leave to cool completely again

·       To make the chocolate topping, heat the cream in a heatproof bowl over a pan of simmering water, then add the chocolate and off the heat stir until smooth.

·       Spread over the caramel and leave to set, you may want to do this with a palette knife to make it nice and even

·       Use a knife heated in hot water to cut neat squares