When I posted photos of my Jubilee party the other day (http://bit.ly/LkIrBq), I got a lot of people messaging me asking me how I made my millionaire shortbread so here is my very simple recipe…
For the shortbread:
250g (8.8oz) plain flour
75g (2.6oz) caster sugar
175g (6.1oz) butter, softened
For the caramel:
100g (3.5oz) butter or margarine
100g (3.5oz) light muscavado sugar
2 x 397g (14oz) cans condensed milk
OR…2 cans of ready-made caramel.
Pinch of sea salt flakes (optional)
For the topping:
200g (7oz) chocolate (60/70%), broken into pieces. (This can be dark or milk chocolate. Personally, I recommend dark as the caramel is very sweet and if you add milk chocolate, the whole thing becomes sickly sweet. I used 64% cocoa solids.)
Pre-heat the oven to 180’C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
To make the shortbread, mix the flour and caster sugar in a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough.
Then press into the base of the prepared tin.
Prick the shortbread lightly with a fork.
And bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly.
Or alternatively, go for the easy route and buy some ready-made caramel!
Pour over the shortbread and leave to cool. (You could sprinkle some sea salt flakes over the top of the caramel and stir it through so you have salted caramel)
For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel…
And place in the fridge.
TIP: Keep an eye on the chocolate…when it starts to set, score the chocolate into the size you want your squares to be. This makes it so much easier to cut once its completely set. Otherwise you’ll never be able to cut it into squares. It will just crack.
This made 20 squares but the squares were quite big, considering how sweet it is. You could easily make your portions a lot smaller.
This is such a lovely sweet treat…crunchy shortbread, soft, sweet gooey caramel and crisp, dark chocolate. What a wonderful combination!