Millionaire Shortbread

"A quick and easy way to make the gooey sticky treat! Since I'm aware that shortbread is a typically Scottish biscuit, and may not translate across the pond, I've included how to make it from scratch. However, this works just as well with the shop bought kind."
 
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photo by a food.com user photo by a food.com user
Ready In:
4hrs 40mins
Ingredients:
8
Yields:
48 bars
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ingredients

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directions

  • If you're making the shortbread from scratch then start here:.
  • Beat the butter with a wooden spoon to soften it.
  • Beat in the sugar, followed by the flour (sifted to avoid awkward lumps).
  • Work the ingredients, first with the spoon, then with your hands, until you have a soft dough that completely stays together without leaving bits in the bowl.
  • Divide the dough into two equal sized pieces.
  • Transfer the dough to a flat surface and roll out lightly until it 5mm to a centimetre thick.
  • Place each half of the dough into a separate 9 inch square tin.
  • Prick the shortbread all over with a fork.
  • Cook the shortbread in a very low oven (300F, 150C, GM2) for 50 minutes.
  • The shortbread will almost certainly not go hard while still in the oven. It needs to cool before it firms up.
  • If you have bought 400g of shortbread:.
  • Place the shortbread in a sandwich bag and bash with a rolling pin until you have a bag of biscuit crumbs.
  • Melt 50g of butter, add the shortbread crumbs and mix inches.
  • Press into the bottom of the two 9 inch square tins and refrigerate for 30 minutes.
  • To make the caramel:.
  • Place the butter and sugar into a pan over a medium heat and stir until butter is melted and sugar dissolved.
  • Add the can of sweetened condensed milk.
  • Increase the heat and stir vigorously until the mixture just begins to boil.
  • Important: It will look like there is a massive excess of melted butter floating on the top. If you remove this the mixture WILL NOT SET so LEAVE IT THERE!
  • Just as the mixture begins to boil (i.e. you see the first big bubbles break the surface) remove from the heat and continue to stir vigorously for 2 minutes.
  • Pour the caramel over the chilled shortbread, and leave to set for 20 minutes.
  • To finish:.
  • Melt 400g of milk chocolate in a glass bowl over boiling water. (For the best result, break the chocolate into pieces no smaller than 1 inch square, heat water until it is at a rolling boil, add chocolate, and then reduce to a simmer with only a few large bubbles and DO NOT TOUCH until most of the chocolate has melted).
  • Pour over the shortbread.
  • Now refrigerate for several hours until set.
  • Score each tin into 24 pieces.

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RECIPE SUBMITTED BY

I'm a young scientist in the UK who is facing the new challenge of life without a kitchen. My family comes from Yorkshire, so my talents lie in anything batter-based (Yorkshire puddings, pancakes etc). I'm a pescetarian (sea food only) but still love to try new things and experiment.
 
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