Millionaire's Shortbread
18 Reviews
About the bake
A timeless classic bake. This decadent desert originated in Scotland. We have made these into mini squares for little treats. Alternatively- add some Cadbury Creme Eggs at Easter time for an indulgent treat!
Ingredients
For the Shortbread
- 50gBillington's Unrefined Golden Caster Sugar
- 150gUnsalted butter (softened)
- 250gAllinson's Plain White Flour
For the Caramel
- 175gUnsalted butter (softened)
- 175gBillington's Unrefined Golden Caster Sugar
- 4 tbspSilver Spoon Golden Syrup
- 397mlCondensed milk
For the Topping
- 300gDark chocolate
Method
Step 1
Heat the oven to 160°C (fan 140°C, gas mark 3). Line a 20cm x 23cm tin with baking paper, making sure the paper overhangs slightly so it makes it easier to remove finished cake .
Step 2
For the shortbread layer, place the sugar, butter and flours into a food processor, whiz until soft dough is made. Spoon into the prepared tin and press lightly to form a smooth base.
Step 3
Chill for about 20 minutes and then bake for 35 minutes or until golden. Leave to cool.
Step 4
To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
Step 5
Bubble and stir the mixture gently for five to eight minutes, until you get a thick and fudge-like mix. Pour over the cold shortbread in an even layer. Leave to cool.
Step 6
Once the caramel has cooled, chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel and allow to set.
Step 7
When ready to serve remove from the tin using the paper to help and cut into little squares.