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Millionaires Shortbread

Shortbread. Caramel. Chocolate. On their own each component of this bake is delicious, and combined gives an opulent rich tea time treat. Again this is another of the family favourites, and my granddad used to bake these regularly so are one of the bakes from my childhood. 



This bank holiday weekend I am packing my bags and going to a road trip, all the way to Loch Ness, so these will be providing the sugar highs when I am many hours and miles into the drive.

 Ingredients:

For the shortbread:
125g softened butter
55g caster sugar
180g flour

 For the caramel:
150g butter
379g tin of condensed milk
100g golden syrup

 For the topping:
200g milk chocolate

 Method:

 Firstly we need to make our shortbread. Preheat the oven to 190C/ 170C fan assisted. I  have used a regular size loaf tin to make my shortbread, and this recipe creates some left overs. Line your tin and put to one side.

 In a bowl mix together the butter and sugar until they form a soft paste, then sift in the flour and mix until combined. Tip the mixture into the tin and press down with the back of a spoon so that you have a layer about 1 cm thick. Prick a number of times with a fork so the steam can escape and then put in the fridge to cool for around 20 mins. 

 Once cooled, bake for 25 mins or until the shortbread is golden. Remove from the oven and allow to cool.

Whilst cooling you can make the caramel. Put all the ingredients into a pan and allow to melt together. Whack up the heat and bring to the boil and make sure you stir constantly, otherwise you will get burnt sugar on the bottom of your pan. Boil this for about 6 minutes, until the caramel thickens and turns golden. Pour over the shortbread and allow to cool fully.

 Melt the chocolate over a pan of boiling water then pour over the set caramel. Allow to cool fully then slice up and serve. Enjoy with a lovely cup of tea and savour the sweet goodness of these slices.



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Comments

  1. Ash6 July 2015 at 16:06

    Looks Yummy! I want to try this recipe. Is there any substitute for golden syrup?
    As we don't get it our place. Wonderful blog! Happy Baking!!

    ReplyDelete
    Replies
    1. freckledkirsty6 July 2015 at 17:25

      Hi Ash,

      Thanks for the comment. I have done a little research and apparently corn syrup can be used in the same quantities instead of golden syrup, if that is available for you. Otherwise, you could try mixing 379g condensed milk, 120g butter and 60g caster sugar which should also make a thick caramel, just make sure you stir constantly so the sugar doesn't burn onto the bottom of the pan.

      I hope they work for you, happy baking :)

      Delete

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