Millionaires Shortbread

Millionaires shortbread is a firm favourite at the moment – the crunch of a crumbly shortbread base combined with a sweet gooey caramel and topped with a  layer of chocolate makes this traybake rich and indulgent!

(Feathering or swirling white chocolate on top gives it a lovely finish)

This is another recipe that I’ve had to trial to get one that wins for me. Sometimes the shortbread was too crumbly, sometimes the caramel too pale. This recipe however turned out perfect first time and has worked beautifully ever since.

For me the perfect ratio is a thin layer of shortbread to a thick layer of caramel topped with a thin layer of cholate – more caramel than anything!

This is another favourite at a cake sale or perfect for a get together- but it wont last long!

It takes a while to make as there is 3 stages ; shortbread, caramel and chocolate – all of which need time to cool but its worth it in the end when you taste this incredible traybake.

IMG_1598 (2)

Millionaires shortbread

Will make 1 square pan – cut into 12 small or 9 large squares

Oven – 160°c

Ingredients:

Base:

  • 160g plain flour
  • 60g caster sugar
  • 115g butter

Caramel:

  • 100g butter
  • 100g light brown sugar
  • 2 tbsp. golden syrup
  • 1 can (397g) condensed milk

Topping:

  • 250g chocolate (dairy milk, galaxy etc.)

IMG_6793

Method:

  1. Make the base – combine the ingredients in a food processor and blend until combined.
  2. Press into square tin and smooth out then chill for 30 mins before placing it into the oven for 30 mins until golden. Leave to cool in tin.
  3. Make the caramel – place the butter sugar and golden syrup in a large saucepan and melt over a medium heat until sugar is dissolved.
  4. Add the condensed milk and continuing bubbling while stirring until it goes a golden colour. Heat slowly to achieve a deep golden colour. (WARNING: It’ll be very hot and will spit!!)
  5. Pour the caramel onto the base and level out. Leave to cool.
  6. Melt the chocolate in a Bain-marie the microwave the pour on top of the caramel. Leave to set before cutting

Tips:

  • I sometimes melt some white chocolate and either pipe it on to feather it or swirl it into the milk chocolate to make it  bit more fancy.
  • Be very careful with the caramel as it will spit while bubbling and it’ll burn!
  • Leave everything to set at room temperature – this makes it easier to cut!
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