Millionaire Shortbread
Directions
- 1Preheat the oven to 180 degrees Celcius.
- 2Preheat the oven to 180 degrees Celcius.
- 3Preheat the oven to 180 degrees Celcius.
- 4Lightly grease a 13x9 inch (33x23 cm) swiss roll tin.
- 5Lightly grease a 13x9 inch (33x23 cm) swiss roll tin.
- 6Lightly grease a 13x9 inch (33x23 cm) swiss roll tin.
- 7Mix the flour and caster sugar in a bowl.
- 8Mix the flour and caster sugar in a bowl.
- 9Mix the flour and caster sugar in a bowl.
- 10Rub in the butter until the mixture resembles fine breadcrumbs.
- 11Rub in the butter until the mixture resembles fine breadcrumbs.
- 12Rub in the butter until the mixture resembles fine breadcrumbs.
- 13Press into the prepared tin and prick lightly with a fork.
- 14Press into the prepared tin and prick lightly with a fork.
- 15Press into the prepared tin and prick lightly with a fork.
- 16Bake for 20 minutes or until firm to the touch and lightly brown. Cool in the tin.
- 17Bake for 20 minutes or until firm to the touch and lightly brown. Cool in the tin.
- 18Bake for 20 minutes or until firm to the touch and lightly brown. Cool in the tin.
- 19To make the caramel, measure the butter, light muscovado sugar, and condensed milk into a pan and heat gently until the sugar dissolves.
- 20To make the caramel, measure the butter, light muscovado sugar, and condensed milk into a pan and heat gently until the sugar dissolves.
- 21To make the caramel, measure the butter, light muscovado sugar, and condensed milk into a pan and heat gently until the sugar dissolves.
- 22Bring to a boil, stirring all the time, then reduce heat and simmer gently, stirring occasionally, for about 5 minutes or until the mixture has thickened.
- 23Bring to a boil, stirring all the time, then reduce heat and simmer gently, stirring occasionally, for about 5 minutes or until the mixture has thickened.
- 24Bring to a boil, stirring all the time, then reduce heat and simmer gently, stirring occasionally, for about 5 minutes or until the mixture has thickened.
- 25Pour over the shortbread and leave to cool.
- 26Pour over the shortbread and leave to cool.
- 27Pour over the shortbread and leave to cool.
- 28Melt the chocolate and pour onto the caramel.
- 29Melt the chocolate and pour onto the caramel.
- 30Melt the chocolate and pour onto the caramel.
Ingredients
- 175 grams butter
- 175 grams butter
- 175 grams butter
- 200 grams chocolate
- 200 grams chocolate
- 200 grams chocolate
- 75 grams caster sugar
- 75 grams caster sugar
- 75 grams caster sugar
- 100 grams light muscovado sugar
- 100 grams light muscovado sugar
- 100 grams light muscovado sugar
- 2 tins condensed milk
- 2 tins condensed milk
- 2 tins condensed milk
- 250 grams plain flour
- 250 grams plain flour
- 250 grams plain flour
Equipment
oven13x9 inch tintinkitchen rollscalesbowlforkpanwooden spoonkettle