I loooooooooooooooooooooove Millionnaire's Shortbread!! I love the chunky chocolate on top, the gooey, sticky caramel beneath, and the crunchy shortbread finish! It's my absolute kryptonite, yum!
My favourite recipe is from my trusty sidekick 'Baking Magic'
First of all, you need to make the shortbread.
Ingredients
- 250g butter
- 50g caster sugar
- 250g plain flour
- 125g corn flour
- Preheat oven to 170C/325F/Gas Mark 3.
- Cream the butter and sugar together until pale anf fluffy.
- Sift the flour and corn flour, then stir into butter mix until smooth and creamy.
- Press the mixture into your greased tin (size depends on how thick or thin you like your shortbread!)
- Prick with a fork, then bake for 20 mins until pale gold. Cool in tin.
Next, you need to make the caramel. This was my first time making caramel from scratch. I didn't have any condensed milk so i used evaporated milk - and it worked perfectly!
Ingredients
- 175g butter
- 175g caster sugar
- 4 tbsp golden sugar
- 1 tin condensed (or evaporated) milk
Method
- Put all the ingredients in a pan and heat gently, whilst stirring.
- Once all the ingredients are melted, turn up the heat, and keep stirring while it bubbles.
- After about 5 minutes, it will be thick and golden.
- Pour over the cooled shortbread and leave for 30 mins to set.
Finally, melt 350g milk chocolate and spread it on top. Immediately, before it has a chance to set, pipe melted white chocolate in lines in one direction across the top. Get a cocktail stick, and drag the chocolate in alternative directions.
You have to do it v quick - as you can see I mucked up the middle one!
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