Member recipe by loopie_looie
ServingsServes 1 - 9 Pieces
Luxurious, yet really simple millionaire shortbread - ideal for wrapping up as gifts.
- 250g plain flour
- 75g caster sugar
- 175g butter, softened
- 1 pinch salt
- 50g butter
- 50g light soft brown sugar or muscavado sugar
- 1 can (170g) Evaporated milk
- 200g Milk chocolate
- Substitute 1) 25g-40g of milk chocolate for white chocolate. Melt the two separately and swirl together seconds before pouring over the caramel for a luxurious marble effect.
- Substitute 2) Add a pinch of rock salt to the caramel at the same time as adding the sugar. Giving a salted caramel flavour.
- Preparation: Pre-heat the oven to 150'C/Gas mark 4. Lightly grease a 7 x 7 inch square tin or similar.
- For the shortbread: Mix the flour and caster sugar in a bowl with the pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it comes together, 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 10 minutes or until firm to the touch and still pale. If the shortbread seems uneven press lightly with a fish slice to give a flat texture. Cool rapidly by placing the shortbread tin in the fridge.
- For the caramel: Whilst the shortbread is cooling 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 10 minutes or until the mixture has thickened slightly. Remove Shortbread from the fridge and quickly pour the caramel over the shortbread and return to the fridge.
- For the topping: Break the chocolate into pieces (the smaller the size the quicker they will melt) and place into a glass bowl over boiling water. Stir until all the chocolate has melted. Pour over the set caramel and return to the fridge. After 5-10 mins the chocolate will become firm but not solid. This is the time to cut into squares or bars, leaving the shortbread in the tin and return to the fridge until serving.
- Store in a cool dry place or the fridge in an airtight container and eat within 2 weeks.