Millionaires Shortbread

PennyAuthorPenny
00DifficultyIntermediate

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Yields1 Serving

 225gplain flour
 175g cold unsalted butter cut into cubes
 75g caster sugar
 1 tin condensed milk
 100g golden syrup
 150g butter
 350g milk/dark chocolate
 50g white chocolate

1

Heat oven to 160c Line an 8" square baking tin with baking paper

2
3
4
5

Put the flour and the 175g butter in a bowl. Rub together to create a breadcrumbs effect . Add the sugar and stir through to combine . Pour into the prepared tin and spread it out . Push down with your knuckles to compact it . Bake for about 40 minutes . Remove from the oven when a light golden colour and cool

6
7
8

Put the butter , condensed milk and syrup intake a pan and melt in gently over a medium heat - stir occasionally . When the butter has melted increase the heat and bring to a boil stirring constantly. The mix will thicken and darken to a golden toffee colour . Allow the mix to cool slightly

9
10
11
12

Pour into the now cooled shortbread and spread into the corners . Let it cool completely

13
14
15
16

Melt the milk/dark chocolate in a bowl over a pan of simmering water . When melted spread over the caramel . Let it set .

17
18
19
20

Once set melt the white chocolate in the same way as before. Drizzle the white chocolate over the milk/dark chocolate . Once set cut into squares/fingers and enjoy with a cuppa of tea

Ingredients

 225gplain flour
 175g cold unsalted butter cut into cubes
 75g caster sugar
 1 tin condensed milk
 100g golden syrup
 150g butter
 350g milk/dark chocolate
 50g white chocolate

Directions

1

Heat oven to 160c Line an 8" square baking tin with baking paper

2
3
4
5

Put the flour and the 175g butter in a bowl. Rub together to create a breadcrumbs effect . Add the sugar and stir through to combine . Pour into the prepared tin and spread it out . Push down with your knuckles to compact it . Bake for about 40 minutes . Remove from the oven when a light golden colour and cool

6
7
8

Put the butter , condensed milk and syrup intake a pan and melt in gently over a medium heat - stir occasionally . When the butter has melted increase the heat and bring to a boil stirring constantly. The mix will thicken and darken to a golden toffee colour . Allow the mix to cool slightly

9
10
11
12

Pour into the now cooled shortbread and spread into the corners . Let it cool completely

13
14
15
16

Melt the milk/dark chocolate in a bowl over a pan of simmering water . When melted spread over the caramel . Let it set .

17
18
19
20

Once set melt the white chocolate in the same way as before. Drizzle the white chocolate over the milk/dark chocolate . Once set cut into squares/fingers and enjoy with a cuppa of tea

Millionaires Shortbread