Millionaire’s Shortbread
After loads of recipe testing this is by far my favourite version. The shortbread is buttery and crumbly and the caramel not grainy.
Millionaire's Shortbread
Tried and tested
Ingredients
Short bread
- 350 g flour
- 200 g castor sugar
- 5 ml salt
- 300 g butter cold, and cut into small pieces
Caramel
- 120 g golden syrup
- 1 can sweetened condensed milk 385g tin
Chocolate
- 300 g dark chocolate
Instructions
For the shortbread
- Prepare a 23cm square tin by lining it with baking paper. Preheat the oven to 180°C
- In a bowl, sieve the flour, castor sugar and salt. Rub in the butter and bring the dough together. Press the dough into the prepared pan and bake for 15-20 minutes until cooked through and golden
For the caramel
- Place the syrup and condensed milk in a saucepan and bring to the boil. Boil until the mixture is amber in colour and starting to thicken, whisking all the time so it doesn't burn or catch on the bottom. The temp should be 120° if using a thermometer (firm ball).
- Spread the caramel on top of the short bread and set aside to cool (this can be done while the shortbread is warm).
Chocolate topping
- Melt the chocolate in the microwave in 30 second bursts (stirring between). Be careful not to over cook it.
- Spread the chocolate over the cooled caramel and leave to set
- Once cooled use a knife warmed in hot water to cut into even squares