Millionaire’s Shortbread

Everyone has their favourite childhood treat, and this is mine. I used to beg my Mum to make this stuff and I don’t think I’ve ever had a slice from a shop or a cafe that tasted better than hers did when I was little. This is my ultimate teatime treat and this was actually the first time I’ve ever made this totally on my own unsupervised by my Mother. It’s a super indulgent snack and I strongly suggest you make a batch to  have ready to whip out for any of your visiting relatives this festive season. They’ll go down a treat and they keep much better than cakes, perfect for keeping in reserve for when Aunties and Uncles you’ve not seen since last year pop round unannounced for a cuppa.

Ingredients
(makes 12 large pieces)

For the base:
175g plain four
175g butter, cold and cubed
75g caster sugar
For the middle:
150g butter
395g consensed milk
3 tbsp golden syrup
For the topping:
300g dark chocolate
Method
1. Preheat oven to 150°C. Grease and line a deep sided rectangular baking tray with greaseproof paper.

2. Rub the butter into the flour until the mixture resembles breadcrumbs.

3. Add the sugar and mix through. The mixture will still be crumbly so don’t worry if it’s not coming together.

4. Tip the mixture into the tray, spreading it evenly and press down, tightly packing it in with the back of a spoon.

5. Bake in the oven for 30 minutes or until golden brown.

6. Allow to cool completely.
 
7. Meanwhile make the caramel filling. In a saucepan on a low temperature slowly melt together the butter, condensed milk and golden syrup until the mixture is smooth.


8. Increase the temperature, bringing it to the boil and stir continuously. The mixture will thicken and turn a golden brown colour. Remove from the heat.


9. Pour over the cooled shortbread, spreading evenly. Allow to completely cool.



10. Break the chocolate into pieces and place in a microwaveable bowl. Melt in the microwave, removing it to stir at regular intervals until completely melted and smooth. Be careful not to overheat as the chocolate will go lumpy and taste bitter.

11. Ensuring the caramel is cooled, pour the chocolate over the top and spread evenly. Leave to cool and solidify.

12. When cooled cut into portions and serve.

 

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