Millionaire’s shortbread recipe

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Millionaire’s shortbread

Hello friends of Smooth Recipe. Today we are going to make Millionaire’s shortbread. Combine the crunch of a shortbread base with a gooey caramel middle and chocolate topping, and you have millionaire’s shortbread. A delicious sweet treat and easy to make.

Preparation Time: 25 minutes

Cooking Time: 35

Total Time: 60 minutes

Servings: Good for approximately 24 squares

Ingredients for Millionaire’s shortbread


Shortbread:

  • 250g plain flour
  • 75g caster sugar
  • 175g butter, softened

Caramel

  • 100g butter or margarine
  • 100g light muscovado sugar
  • 397g can condensed milk

The topping

  • 200g milk chocolate broken into pieces or 200g plain

Directions for making Millionaire’s shortbread

First of all, heat the oven to 180C/160C fan. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.

Then we start making the shortbread. Mix 250g of plain flour and 75g of caster sugar in a bowl. Rub in 175g of softened butter until the mixture resembles fine breadcrumbs. Knead the mix together until it forms a dough, then press into the base of the prepared baking tin. Then prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.

Now we start making the caramel layer. Place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. This can leave brown specks in the caramel but will not affect the flavour. Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour it over the shortbread and leave to cool.

Time to make the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut the shortbread into squares with a hot knife. Enjoy your shortbread!

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