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Posted September 20, 2012 by Sam in Recipes
 
 

Millionaire Shortbread


Millionaires shortbread3I absolutely love these, they always disappear double quick at home. They seem perfectly matched with a cuppa for me.

Out of all the photos I put on Facebook these seem to get the most positive response so here’s the recipe I use if you fancy giving them a whirl yourself.

Downloadable recipe here

Millionaires Shortbread (or chocolate caramel fingers)

Base

125g butter, 50g caster sugar, 175g plain flour

Caramel

125g butter, 50g caster sugar, 2tbsp golden syrup, 150ml condensed milk

Topping

150g plain choc

Preheat oven to 180°C (160°C fan)GM4. Makes 25 bite sized pieces or 12 greedy yummy slices!

The Base Bit
Cream butter & sugar until fluffy. Add flour mix well. Knead briefly until smooth. Press evenly into a 20cm square (8”) tin, prick well with a fork. Bake for about 25mins until just light golden. Set aside on a cooling rack.

The Caramel Bit

Millionaires shortbread2Place all ingredients into a saucepan and stir over a low heat until all melted. Bring to the boil slowly, stirring all the time to prevent it “catching” & ending up with burnt patches. Keep on a gentle rolling boil until it starts to darken slightly & thicken usually takes about 15 minutes. Remove from the heat and continue to stir until it’s cooled slightly then spread over the biscuit base.

Topping

Melt choc then spread over the cooling caramel. Leave to set, try to cut into squares before completely set so you have less chance of cracking the chocolate. Will keep in a tin for about a week (apparently!) Enjoy ♥

Millionaires shortbread