2 Nov 2015

Recipe: Indulgent Millionaire's Shortbread

Indulgent Millionaire's Shortbread
I love making my own Millionaire's Shortbread. It tastes so much better than when you buy it in the shops, plus it is relatively cheap to make and it goes further.

For this recipe you will need;


250g Plain White Flour
150g Butter
75g Caster Sugar


100g Butter
50g Caster Sugar
400g Condensed Milk

Chocolate Topping

200g Milk Chocolate


So, preheat your oven to 180 Degrees/Gas 4, and line your baking tin with grease proof paper. My tin is around 8 x 10". It is also relatively deep, this is important as there are 3 layers to this and you don't remove the shortbread until all three are set.

Mix together your shortbread ingredients to form a soft crumbly dough. Make sure your butter is at room temperature, and I tend to mix with my hands as the mixture is more easily manipulated. Then press the dough into your tin. To make it ultra flat, I happen to have a smaller tin which fits inside of the one I am using and I can just press over the top with it. Then prick the surface of the shortbread with a fork several times and put it in the oven.

After 20 minutes check your shortbread, if it hasn't begun to brown ever so slightly, leave in for another 5 minutes. Check it is relative firm to the touch, and remove. Leave it to cool in the tin at room temperature. This usually takes anything from 30 minutes up to an hour.

Now it's time for the caramel. Put the caramel ingredients into a saucepan and bring to the boil, then cook for 10 minutes. REMEMBER: Stir all the time. You may give yourself carpel tunnel, but believe me, it's worth it. If you notice dark brown bits floating in it, don't panic, you have just burnt it slightly. Lower the heat and just stir more vigorously!

After the time, remove the caramel from the heat and spread over your shortbread, then leave to cool again. It is definitely all about patience this recipe. Once the caramel has suitably cool, you can melt your chocolate.

You can use any chocolate dependant on your budget, Sainsbury's Basics to Lindt, this recipe always tastes amazing. I just break the chocolate up into a bowl, and put it in the microwave for 1 minute. After about 30 seconds, I give it a quick stir making sure it is not burning, or sticking to the bottom of the bowl. When the minute is up, I just keep stirring until all the chunks have melted. If you prefer a bit more control whilst melting your chocolate, you can do it over the hob.

Let the chocolate cool ever so slightly and then pour it over the caramel. If you don't let the chocolate cool then as soon as it hits a cold surface it will start to solidify. Cover your tin with cling film and now you have permission to lick the spoon, the bowl and anything else you might have covered in chocolate whilst making these.

Now, depending on how long you can wait to try some, you can either put your shortbread in the fridge to cool or you can leave it to set at room temperature. It is completely up to you.

I love my Millionaire's Shortbread with a hot sugary tea. Enjoy everyone!

Love, Jo.


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