Millionaire’s Shortbread
Shopping List
For the shortbread:
- 240g plain flour
- 160g cold unsalted butter
- 80g golden caster sugar
For the topping:
- 1 can of condensed milk
- 150g unsalted butter
- 130g golden syrup
- 200g milk chocolate
- 100g dark chocolate
Millionaire’s Shortbread is one of my favourite treats in the afternoon with a cup of coffee. As a self confessed caramel addict, these appeal to me on every level! Buttery shortbread, sweet caramel and layers of chocolate make up this classic.
In this recipe, I’ve used milk chocolate as a base with dark chocolate accents but feel free to experiment and use whatever you like as a top. White and milk, white and dark, or just your favourite chocolate on its own!
The good people at OXO UK sent me an amazing baking package this week and included was their new product The Squeeze & Pour Silicone Measuring Cup. Their website says;
The Squeeze & Pour Silicone Measuring Cups make heating up ingredients like butter and chocolate easy and safe. Plus, the pattern provides a non-slip grip, and giving the Measuring Cup a little squeeze forms a perfect pour spout to prevent making a mess and wasting yummy ingredients.
I always get myself in a mess melting chocolate in the microwave, the bowl is always too hot and pouring it all out by holding it at an angle and using a spoon can be really awkward so I was really excited to try this product out on this recipe!
In the package was also some Divine Chocolate, I LOVE this stuff! I’ll be using it for my topping.
Line a 10 x 8 tin with foil and grease well.
Cut the butter into cubes and pop in a bowl with the flour.
Mix together the flour and butter to form crumbs, then add in the sugar and mix well.
Push this into your lined tin, then sprinkle the top with a little more caster sugar. Then put this in the oven at 180c for 25 minutes or until golden brown.
Leave to cool completely.
To make the caramel, heat the condensed milk, golden syrup and butter in a saucepan over a low heat, stirring continuously. When this has turned a dark caramel colour, take it off the heat.
When the shortbread is cool, pour over your caramel and chill.
When the caramel has set, melt your chocolate.
Pour the milk chocolate over the caramel.
Spoon some blobs of white chocolate onto the wet milk and dark chocolate, then using a cocktail stick, make some crazy patterns. Leave this to cool completely, pop it in the fridge.
Once set, pull the slab out of the tin and cut into squares.
I really liked using The Squeeze & Pour Silicone Measuring Cups. They melted the chocolate quicker than it would take in a bowl, weren’t hot on the outside so I could hold them and take them out really easily and the pouring spout made everything easier. I highly recommend these to any baker!
Give it a try and let me know how you get on either on Facebook or Twitter and Instagram.
If you want to turn your baking hobby into a career, check out my book Cakes, Bakes & Business for everything you need to know about running a successful baking business, including pricing, marketing, insurance and much more!
Happy baking!
Britt xo