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Today I am here with a recipe for a classic british treat. Something sinful, delicious and decadent – Millionaire’s shortbread. It’s a wonderful shortbread treat layered with caramel and chocolate. Perfect for a mid-day pick me up with a strong cup of tea or coffee. My boyfriend is obsessed with these and I decided to make some for his family as they were visiting over the weekend- if I’m already making them, why not blog about them and post a recipe… right?
1 1/2 cup plain flour
1/3 cup caster sugar
170 grams + 1 tbsp unsalted butter
1/4 tsp salt
1 can (397g) of sweetened condensed milk
3 tbsp golden syrup
300 grams dark chocolate
1. Cut cold butter into cubes and rub into flour, sugar and salt mixture until crumbs form.
2. Evenly spread dough onto a lined baking sheet using your hands or back of a spoon. Pierce several holes with a fork to allow even baking and to avoid any rising.
3. Bake shortbread at 150 degrees C for 30-35 minutes. When the shortbread is lightly golden – take out of the oven and let it cool completely.
4. On a medium heat – melt 1 tbsp of butter. Add condensed milk & golden syrup. Let mixture simmer for a couple of minutes- mixing constantly to prevent burning of the caramel. Once the caramel is lightly browned – remove from heat and pour onto the cooled shortbread. Spread caramel layer evenly and allow to set completely by chilling in the fridge for 30 mins – 1 hour.
5. Once caramel is cooled and completely set. Melt chocolate on a double boiler (in a bowl on top of a pan of simmering water) or in the microwave and pour over the caramel. Be quick in spreading it out evenly as the caramel can start to melt. Let the chocolate set and cool completely.
6. To slice it up – I recommend using a warm knife. Run it under some hot water between each slice and wipe of clean to allow easier slicing.