Recipe for Millionaire’s Shortbreads.
A crumbly biscuit base, some gooey caramel and a topping of soft chocolate… these sweet treats are a great little pick-me-up at the end of a long day and this recipe for Millionaire’s Shortbread is delicious.
In my opinion, a large caramel layer that makes them impossible to eat elegantly is a must for these, but you could add less caramel if you wanted to.
You can find other delicious recipes on our Dorset Recipes page.
Millionaire's Shortbread
January 21, 2021
: 9+
: Medium
Ingredients
- Base:
- 125g plain flour
- 50g soft brown sugar
- 2tsp cornflour
- 1/4tsp salt
- 115g soft butter
- 1tbsp water
- 1 egg yolk
- Caramel:
- 1 can sweetened condensed milk
- 100g soft brown sugar
- 85g soft butter
- 2tbsp golden syrup
- Chocolate topping:
- 200g dark chocolate
- 3tbsp double cream
- A little white chocolate to finish.
Directions
- Step 1 Preheat the oven to 180fan/gas 5.
- Step 2 Line an 8″ square cake pan.
- Step 3 Mix all the ingredients for the base together in a large bowl and smooth the mixture into the cake pan.
- Step 4 Bake for 15 minutes until the base is golden brown and then leave to cool.
- Step 5 For the caramel – whilst the biscuit base is cooling, in a large saucepan, add in the condensed milk, sugar, butter and golden syrup and heat until the mixture reaches 225F. Keep stirring continuously otherwise the mixture will burn.
- Step 6 Once the mixture reaches the right temperature, remove from the heat and tip onto the biscuit base and spread out. Leave to cool.
- Step 7 Once the caramel mixture is cold and set, melt the chocolate and stir in the cream. Pour this creamy mixture onto the caramel and smooth out.
- Step 8 Place the whole pan into the fridge to set.
- Step 9 After at least an hour, remove from the fridge and remove the tin. Using a sharp knife, cut the bake into pieces. The colder the bake, the easier to cut without the caramel escaping. If you want clean edges, clean the knife between each cut.
- Step 10 To finish, melt the white chocolate and drizzle over each piece.
Photos by Heather Brown.
