Monday, 21 October 2013

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)

·       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

·       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


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