Sink your teeth into this recipe for sweet Millionaire’s Shortbread
100 g cake flour
50 g cornflour
50 g caster sugar
100 g butter, chilled
1 x 385 g can condensed milk
150 g butter
50 g sugar
50 g golden syrup
2 x 150 g slabs milk chocolate
Place the flour, cornflour and caster sugar into a bowl of a food processor.
Cut the butter into blocks and add to bowl.
Process until the mixture resembles fine breadcrumbs and holds when pressed together.
Press the shortbread into an ovenproof dish measuring 20 cm x 25 cm or similar that has been sprayed with non-stick spray.
Bake the shortbread in an oven that has been heated to 180˚C for 12 – 15 minutes or until the shortbread is light golden in colour.
Remove from the oven and cool.
Place all of the caramel sauce ingredients into a heavy bottomed saucepan.
Gently bring to the heat, stirring continuously and all over the pan to avoid any hotspots forming. Do not allow this process to happen too fast or the caramel will catch and leave brown scorched bits in the sauce.
Once the sauce is at boiling point, turn the heat down and continue cooking until the sauce caramelizes and thickens.
Once the sauce is a deep caramel colour remove from the heat.
Stir for a further 2-3 minutes to cool is slightly and then pour the sauce on top of the shortbread.
Use the back of a spoon to even out the caramel layer across the shortbread.
Leave the caramel to cool and set.
Break the chocolate into blocks and then melt the chocolate over a double boiler.
Pour the melted chocolate over the cooled caramel.
Leave to set.
Cut the shortbread into even squares and serve.
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Recipe courtesy of Pomegranate Days– a blog by Sam Taylor