Millionaires Shortbread

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The recipe is nice and easy and broken down into 3 fairly obvious stages. The base, the middle and the end!

Shortbread

  • 280g plain flour
  • 170g butter
  • 100g sugar

Caramel

  • 379g condensed milk
  • 100g golden syrup
  • 100g butter

 Topping

  • 280g milk chocolate

Pre-heat the oven to 150C, and line a 20cm x 30cm baking tin with parchment.

  1. Rub the flour and butter together to form bread crumbs.  A food processor is my saviour for this method.  Really easy to pulse the butter and flour together.
  2. Pulse in the sugar
  3. Pour into the baking tin and press down using the back of a soup spoon.DSC_0052
  4. Place in the oven for 30 mins until it starts to turn colour
  5. Take out the oven to cool
  6. Melt the butter, condensed milk and syrup together until smoothDSC_0053
  7. Bring to the simmer for 5 mins,  I found I had to stir it to stop it catching on the pan.  It will thicken and turn golden
  8. Leave to cool slightly before pouring over the biscuit base and spread evenly.  Leave to coolDSC_0055
  9. Time for chocolate…..usual melting chocolate rules apply, melt the broken chocolate pieces in a bowl set over (not touching) simmering water.   Stir every now and agin and once the lumps have gone pour over the set caramel and spread evenlyDSC_0058
  10. Leave to cool, chop into the desired squares and enjoy
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One thought on “Millionaires Shortbread

  1. Pingback: Braid Hill | Scribble and Scran

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