Millionaire's shortbread
Serves: Makes 16 slices
Prep time: 25-30 mins
Cook time: 30 mins plus cooling
Total time: 1 hour
Dietary: Dairy
Meal type: cake
Misc:
Occasion:
Author: dghchocolatier
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Ingredients
- For the shortbread
- 225g plain flour
- 175g unsalted butter, cold, cubed
- 75g caster sugar
- For the topping
- 150g butter
- 1 x 379g can condensed milk
- 100g golden syrup
- 350g dark chocolate, broken in small pieces
Method
Preheat the oven to 150C/300F/Gas
Line a 23cm square cake tin with baking parchment.
Combine the flour and butter cubes and rub between your fingers until the mixture resembles fine breadcrumbs
Add in the caster sugar and mix into a paste.
Put the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles in the tin. Bake for 30 minutes until very light golden brown. Allow to cool while you make the topping, heat the butter, condensed milk and golden syrup in a pan, stirring occasionally until the butter is melted and the mixture is smooth.
Turn up the heat and bring the mixture to the boil. The caramel should thicken and turn golden brown. Allow to cool slightly, then pour over the cooled shortbread ensuring you cover all the shortbread. Allow to cool completely.
Melt the chocolate in a bowl set over a pan of barely simmering water (make sure the bottom of the bowl does not touch the water), stirring occasionally.
Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely score with warm knife to mark each piece Cut into squares and serve.