Millionaire Shortbread
- Ready In:
- 4hrs 40mins
- Ingredients:
- 8
- Yields:
-
48 bars
ingredients
-
To make 400g shortbread
- 200 g plain flour
- 130 g salted butter
- 65 g golden caster sugar
-
If using shop bought shortbread
- 50 g butter
-
For the caramel filling
- 200 g dark brown sugar
- 200 g salted butter
- 397 g sweetened condensed milk
-
To top
- 400 g milk chocolate
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.