I've decided to make a Millionaires Shortbread because a lot of people think that it is hard to make because it involves making caramel and so I wanted to give a simple recipe for you guys to follow. So here we go :)
What you will need:
1. 23cm/9in square tin
2. Greaseproof paper
3. Measuring scales
4. Mixing bowl or food processor
5. Metal spoon and two wooden/plastic spoons
6. Two saucepans
7. One bowl to fit over one of the saucepans
8. Chopping board
9. Sharp Knife
Ingredients:
Shortbread Biscuits:-
1. 8oz/225g/ Plain flour
2. 6oz/175g/ Unsalted butter, cold, cut into cubes
3. 2 3/4oz/75g/ Caster Sugar
Toppings:-
4. 5oz/150g/ Butter
5. 1 x 379g Condensed milk
6. 3 1/2oz/100g/ Golden syrup
7. 12oz/350g/ Dark chocolate chopped into pieces
Method:
1. Preheat the oven to 150 degrees Celsius or 300 degrees Fahrenheit
2. Line a 23cm/9in square tin with greaseproof paper.
3. Place the cubes of butter and flour into a mixing bowl. Rub the flour and butter together. You do this by getting some of the mixture and rubbing it between your thumbs and your fingers until there is no lumps of butter left and it looks like bread crumbs. If this doesn't take your fancy then you can use a food processor and pulse the flour and butter together until it resembles bread crumbs.
4. Add the caster sugar. Either mix it in with a spoon if you were using your hands or put it in the food processor and pulse again.
6. Using oven gloves to place the tin in the pre-heated oven for 30 minutes or until it looks golden brown.
7. Set aside the tin to cool. At this point if you just want the shortbread then take it out of the tin, sprinkle caster sugar over the top and cut into rectangles.
8. If you want to continue then, while the biscuit is cooling, we can move onto the topping.
9. Place the butter, condensed milk and golden syrup in a saucepan over a medium heat, stirring occasionally until the butter has completely melted and the mixture is smooth.
10. Increase the heat slightly and bring the mixture to a boil and stir continuously. The caramel thicken and glossy, so take it off the heat immediately and set aside to cool slightly. Then poor it on the cool shortbread to cool completely.
11. Once the caramel has set and is cool, we can move onto the chocolate.
12. Get a pan of water and put it over the heat so it starts to simmer. While it is starting to simmer, place the pieces of chocolate into a bowl and then place it over the simmering water. Make sure that the bowl does not touch the water. Stir occasionally to stop the chocolate sticking to the bottom.
13. Pour the chocolate over the caramel and leave to set, this should take a hour onward.
14. Once it is set, take it out of the tin and cut into squares.
And wholah you have a treat for yourself, enjoy :)
If you need any help or have any requests feel free to talk to me on twitter at @Funny_Girl225
