This recipe was Rien’s idea. I wanted to bake something that wasn’t a cake and Millionaire’s shortbread are one of his favourite things. I was most nervous about the caramel layer because I’ve never made this before and it’s a little scary.
There were lots of different recipes to choose from but I used a BBC Food recipe by Emily Angle (http://www.bbc.co.uk/food/recipes/millionaires_shortbread_76712).
I was really happy with how they turned out, especially as people said they looked and tasted as good as shop bought ones. I will definitely be making these again.
For the shortbread
225g plain flour
175g unsalted butter
75g caster sugar
- Preheat the oven to 150ºC and line a tin with baking parchment. You need something like a swiss roll tin
- Put the flour and butter in a bowl and rub together with your fingertips until you have a fine breadcrumb texture
- Add the caster sugar and mix again
- Tip the mixture into the tin and spread out evenly making sure you cover the whole tin. Use a back of a spoon or your fingers to do this making sure you press down to compact the shortbread
- Bake the shortbread for 30 mins, it should be a very light colour. Set aside to cool
For the caramel
379g condensed milk (1 can)
100g golden syrup
- Heat the butter, condensed milk and golden syrup in a pan, stirring until the butter is melted
- Turn up the heat and bring the mixture to the boil, stirring continuously. Keep stirring until the caramel until it thickens and becomes golden brown. This can take a good 10 – 15 minutes
- Set aside to cool slightly and then pour over the shortbread. Spread to make an even layer and leave to cool completely
350g milk chocolate
- Melt the chocolate in a bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until you have a silky smooth sauce
- Pour the chocolate over the caramel and spread out
- Leave to cool completely and then cut into squares. I put mine in the fridge overnight