A classic, rich and indulgent treat for all occasions.
Everyone loves millionaires shortbread, apart from me apparently. Sure I think its okay but I’ve never really been a fan of really rich desserts, a few bites and I’m done. But I know its a classic and everyone loves it, especially my boyfriend who is the polar opposite to me when it comes to desserts he loves rich and indulgent desserts.
Millionaires shortbread is a classic, beautiful buttery shortbread, rich creamy chocolate and sandwiched between is gooey caramel. It really does take a little extra effort but its totally worth it. Caramel can be a little tricky if you’ve never made it before but once you have the gist of it you’ll be making your own for everything. It really is worth making your own, the only place you can get amazing ready made caramel in my opinion is in Cartmel in the Lake District here. You can’t seem to get it online but I’m sure with a bit of searching you can find it. Trust me its the best caramel in the world. If you can get this, don’t bother making your own, it will never be as good, just saying.
Shortbread is a really good recipe to master, it can be used as a base for a lot of recipes, It’s always a good gift and and its relativity simple to whip up when you need something quick.
Ingredients – for the shortbread
- 250g plain flour
- 200g chilled butter, chopped
- 100g caster sugar
- ¼ tsp vanilla extract
Ingredients – for the caramel
- 90g butter
- 379g can condensed milk
- 2 tbsp golden syrup
- 2 tbsp brown sugar
Ingredients – for the chocolate topping
- 300g dark chocolate
- 30g butter
Method – for the shortbread
- Preheat your oven to 160C/140C fan/gas 4. Line and grease a 9″ square cake tin.
- Rub the flour and sugar together with your fingertips until the mixture resembles breadcrumbs.
- Stir in the sugar and vanilla
- Press the mixture firmly into the baking tray and bake for 40- 45 minutes. Then leave to cool on a wire cooling rack.
Method – for the caramel
- Pop all the ingredient into a pan and heat over a medium heat, stirring continuously for 10-15 minutes. Seriously, don’t stop stirring.
- After 15 minutes remove from the heat and beat the mixture with a wooden spoon for around 10 minutes until the mixture turns thick and fuggy.
- Leave it to cool for 5-10 minutes before transferring it to the pan on top of the cooled shortbread. Then pop everything in the fridge to cool completely.
Method – for the chocolate topping
- Melt the chocolate and the butter together, either in a bowl over a pan of boiling water or in 30 second blasts in the microwave stirring every 30 seconds.
- When melted, give it a good stir and pour over the cooled shortbread and caramel and leave to set in the fridge.
- When everything has cooled and the chocolate has hardened remove from the pan and slice into even squares.
And there you have it if you give it a go let me know how it goes by tagging @whatseatingmanchester in your social media post.