Decadent and delicious – millionaire’s shortbread

Date:

I was recently at a wedding, and my eight-year-old niece (a budding baker) was scrolling through my cake photos. She stopped on the one for this recipe! Millionaire’s shortbread is always a decadent bake, and it’s such a crowd pleaser. Don’t be daunted – it may look complicated at first glance and it does have steps for each layer, but each step is quite simple. Just be careful when cooking the caramel.
I will be sending this recipe to my niece, for sure.
If we get a return of that glorious sunshine, you may want to store this in the fridge – unless you want to make the most of the oozy, gooey chocolate and caramel! Heather x

Ingredients

Base:

  • 125g plain flour
  • 50g soft brown sugar
  • 2tsp cornflour
  • 1/4 tsp salt
  • 1tbsp water
  • 1 egg yolk
    Caramel:
  • 1 can condensed milk
  • 100g soft brown sugar
  • 85g soft butter
  • 2tbsp golden syrup
    Chocolate Topping:
  • 200g dark chocolate
  • 3tbsp double cream
  • A little white chocolate to finish.

Directions

  • Preheat the oven to 180º fan/gas 5. Grease and line an 8″ square cake tin.
  • Mix all the ingredients for the base together in a large bowl and smooth the mixture into the cake pan.
  • Bake for 15 minutes until the base is golden brown and then leave to cool.
  • While the biscuit base is cooling, make the caramel. In a large saucepan, add the condensed milk, sugar, butter and golden syrup and heat until the mixture reaches 225ºF. Keep stirring continuously otherwise the mixture will burn (if it catches a little, it doesn’t matter). You may want to stir with an oven glove on as the hot sugary mixture may bubble and spit. If you don’t have a thermometer, you want to heat the mixture until it gets to a strong boil, and then for about one minute more.
  • Once the mixture reaches the right temperature, remove from the heat, tip onto the biscuit base and spread out. Leave to cool.
  • Once the caramel mixture is cold and set, gently melt the chocolate and stir in the cream. Pour this creamy mixture onto the caramel and smooth out.
  • Place the whole pan into the fridge to set. After at least an hour, remove from the fridge and remove the bake from the tin. Using a sharp knife, cut
  • the bake into pieces (the colder the bake and the sharper the knife, the easier it is to cut!) without the caramel escaping. If you want clean edges, clean the knife between each cut.
  • To finish, melt the white chocolate and drizzle over each piece.
Heather Brown is on the committee of the Guild of Food Writers; she is a home economist with a passion for Dorset’s brilliant foodie scene. She runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working with her food industry clients.

Heather’s tips – ‘You can replace the melted chocolate and cream mixture with Malteser chocolate spread and finish with whole Maltesers for an extra decadent slice (see image opposite), or try adding some Nutella to your chocolate mix for an extra nutty flavour.’

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