Tuesday, 9 June 2015

Millionaire shortbread recipe!

Hello my lovelies!

Until recently my baking nemesis was making caramel sauce. This is probably a random thing because it isn't actually that difficult, I just couldn't get the hang of it. This was all until I attempted to make millionaire shortbread. The caramel turned out perfectly and the whole thing was delicious. This is the bake that has been eaten the fastest by both family and friends, so it must have been a winner! This recipe does take a total of 2 days because of the caramel needing to set but it is definitely worth it if you want to give it a go. Enjoy!



Ingredients
For the shortbread
225g/8oz plain flour
175g/6oz unsalted butter, cold, cut into cubes
75g/2¾oz caster sugar

For the topping
150g/5oz butter
1 x 379g can condensed milk
100g/3½oz golden syrup
350g/12oz dark chocolate

Preheat the oven to gas mark 2.
Line a 23cm/9in square or round cake tin with baking parchment

Step 1: Combine the flour and butter in a bowl by massaging the butter with your fingertips. Keep doing this until the mixture resembles fine breadcrumbs. This took me around 5 minutes.

Step 2: Add in the caster sugar and mix with your fingers again.


Step 3: Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.

Step 4: Bake the shortbread for 30 minutes or until very light golden brown. Test this by gently pressing with your fingers. *Remember: biscuit hardens once removed from the oven!* Set aside to cool.

Step 5: Meanwhile, for the caramel, heat the butter, condensed milk and golden syrup in a saucepan on a low heat, stirring occasionally until the butter is melted and the mixture is smooth.

Step 6: Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely in the fridge over night. 

Step 7: The next day once the caramel has set, melt the chocolate in a bowl set over a pan of simmering water (ban marie method) stirring occasionally.

Step 8: Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. I popped mine in the fridge and it set after about an hour and a half.

Step 9: Cut into squares or slices (dependent on your baking tin selection) and serve!

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