Millionaire's shortbread

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• starkusr

  15 December 2009

  starkusr commented on this recipe

  Can you freeze these? and how long do they keep unfrozen..?

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• Littleladyjojo

  16 December 2009

  Littleladyjojo rated and commented on this recipe

  

  I think this is a lovely recipe and one I'd like to make successfully. However yet again I find the instructions lacking. How long roughly should the caramel take before it should stay together in a glass of cold water? Again (as with the Rocky Road Recipe) how do we melt the chocolate, in a pan, or over a pan of water. I am begining to think I should test these recipes, it appears the testers are too familiar with these terms and how to cook these items, making them immune to the home cook, trying to expand their abilities.

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• DEBBIE

  17 December 2009

  DEBBIE commented on this recipe

  Littleladyjojo, In my experience, especially if you're melting chocolate on it's own, you should always melt it in a pan over hot water - I allow it to boil, then switch off the heat before I put the bowl over the water, that way it never gets too hot. This is particularly true of white chocolate, which can be a nightmare. Take it slowly and you shouldn't have any problems. Also, using a pyrex bowl helps too as it doesn't seem to get so hot. Hope that helps and you're next try is a roaring success!!

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• CloClo

  17 December 2009

  CloClo commented on this recipe

  I don't think that you should be marking the recipe down when you haven't actually made it.

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• Billie

  04 January 2010

  Billie rated this recipe

  

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• Daisy

  29 April 2010

  Daisy commented on this recipe

  I forgot to chill it... It's in the oven now and was wondering if it will still be okay?!

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• evie2007

  24 July 2010

  evie2007 rated and commented on this recipe

  

  Good recipe which i adapted to dairy free. I did tinker with the ingredients and got a beautiful shortbread, totally indulgent and very sweet.

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• Taurus2404

  01 August 2010

  Taurus2404 rated and commented on this recipe

  

  delicious!...over-boiled the caramel on 1st attempt so was a bit sugary...but the 2nd attempt worked perfectly...oh and use cheap white chocolate as it melts better!!

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• Bobtail

  25 October 2010

  Bobtail commented on this recipe

  Haven't made it yet - but do you use plain or self-raising flour - can anyone help please? Thanks.

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• Lynndie

  02 November 2010

  Lynndie commented on this recipe

  Bobtail when ive made it ive used plain flour

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• Perdita

  14 November 2010

  Perdita rated and commented on this recipe

  

  Great recipe, everything turned out really well. I like a thicker layer of caramel, so I think I'll double that next time, but everything tasted wonderful!

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• smhayter

  13 December 2010

  smhayter commented on this recipe

  Any idea how long this will last? I'm thinking it should last a while, covered in the chocolate etc. I'd like to make it the weekend before Christmas to eat on Christmas day/boxing day.

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• EJW

  05 January 2011

  EJW commented on this recipe

  I made this for Christmas and it went down really well with everyone. I used 80% content chocolate and it was a bit rich for my young nephew - maybe next time I'll use a lower content.

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• j74al

  02 February 2011

  j74al rated and commented on this recipe

  

  I've been trying to find a millionaires shortbread recipe cos my other half loves it and have had problems with getting the caramel to set in recipes using condensed milk, no such problems with this recipe. My shortbread never went golden and dry but our oven's a bit temperamental, I just left it in the turned off oven and it seemed to dry out a bit. Tasted gorgeous anyway. As Maebh commented, I would also double up the caramel layer next time.

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• LoubyLou

  17 February 2011

  LoubyLou rated and commented on this recipe

  

  Yummy!! I went a bit too far with the caramel and it ended up a bit like fudge! But still tasted great and didn't stay around for very long in our house!!

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• aread43363

  09 March 2011

  aread43363 rated and commented on this recipe

  

  great recipe i doubled up on it as i had a rather large tray and it tastes fab!! i have never been able to make caramel that sets like this! goodbye condensed milk hello double cream!!

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• Lissy

  06 April 2011

  Lissy rated and commented on this recipe

  

  love this recipe!

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• lexi

  12 April 2011

  lexi commented on this recipe

  I love this but i must of done something wrong with the caramel....it was really sugary :o( any suggestions would be appreciated, thanks.

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• ruthy

  15 January 2012

  ruthy rated and commented on this recipe

  

  I made this for my partner and we absolutely loved it and quite simple to make, however i think i may have over cooked the caramel as it set like fudge. Fab recipe.

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• Ravenisdead

  18 January 2012

  Ravenisdead rated and commented on this recipe

  

  Very easy recipe to follow, made this for my son and uni friends so it was appreciated!

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http://www.bbcgoodfood.com/recipes/68604/

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Ingredients

• 50g golden caster sugar
• 150g butter , softened
• 175g flour
• 25g rice flour

CARAMEL LAYER

• 225g golden caster sugar
• 25g butter
• 142ml double cream

CHOCOLATE TOPPING

• 200g dark chocolate , melted
• 85g butter
• 100g white chocolate , melted

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Difficulty and servings

Makes approx 24 pieces

Preparation and cooking times

Ready in 1 hour 30 mins, plus chilling

Ingredients

• 50g golden caster sugar
• 150g butter , softened
• 175g flour
• 25g rice flour

CARAMEL LAYER

• 225g golden caster sugar
• 25g butter
• 142ml double cream

CHOCOLATE TOPPING

• 200g dark chocolate , melted
• 85g butter
• 100g white chocolate , melted

248 kcalories, protein 1.7g, carbohydrate 26.4g, fat 15.8 g, saturated fat 15.8g, fibre 0.5g, salt 0.19 g

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