Millionaire Shortbread

Crumbly Shortbread Base, Sweet and Delicious Caramel Finished with a Layer of Milk Chocolate.

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So I absolutely LOVE Millionaire Shortbread whenever I’m in a cafe or bakery I always order a slice of it but until now I had never made it. I never really baked biscuits I only ever made cakes or cupcakes but I’m trying to widen my baking skills and so decided this had to be one of the first that I made. I did some baking research looking at different recipes and ways to make Millionaire Shortbread before I attempted to make my own.

I was surprised and just HOW EASY it is to make Millionaire Shortbread including the caramel. Making caramel is something that has always scared me. I attempted to make it once a few years ago and very stupidly as it was boiling wondered if it tasted ready and put my finger in the pot. It was sooo painful I burnt the entire tip of my finger, and since then was always a bit scared to make it again.

I originally thought that once I had made my shortbread I could just use Carnation Caramel on top but once the chocolate sets on top and you try and cut it into squares the caramel would just all splodge out the sides and that wasn’t the look I was going for. So while I was at work I happened to be talking to my colleague about baking and he suggested trying this recipe and it was perfect. The caramel only uses three ingredients and it sets perfectly when you cut the millionaires shortbread into individual squares the caramel doesn’t move or splodge out the sides it is also soooooo delicious and sweet.

The shortbread is also quite simple. Living in Scotland I grew up surrounded by shortbread so I had to make it properly. Its quite simple to make just like the caramel the only rule you need to remember is that it is one part sugar, two parts butter and three parts flour. So start with your sugar in this recipe I used 75g then I doubled this to get the butter 150g and triple it to get the flour quantity 225g. Shortbread should be ultra sweet and crumbly when you first take it out of the oven but it will firm up once it has cooled. When it has baked it should be white or a very light golden brown, you don’t want to overcook it or cook it at too high a temperature.

I LOVE quite a chunky biscuit if you don’t like the biscuit so thick you can reduce the quantities to make it slightly thinner. I also had quite a thick caramel layer but let’s be honest caramel is deeeelicious why wouldn’t you want a thick layer of it? Again you can reduce the quantities. The only thing I would change when making this recipe again is I would use 400g of milk chocolate just because the chocolate layer seems quite thin, so doubling the chocolate would make the layer thicker and more similar to the shortbread and the caramel.

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This recipe makes 12 squares.

Shopping List

For the Shortbread

225g Plain Flour

75g Caster Sugar

150g Unsalted Butter

For the Caramel 

50g Unsalted Butter

50g Light Muscovado Sugar

397g Sweetened Condensed Milk

For the Topping

200g Milk Chocolate

Method

Make the Biscuit

  1. Preheat your oven to 180ºC/160º Fan/Gas Mark 4. Line a 9×9 inch square tin with baking parchment and leave to the side.
  2. Put the sugar and flour in a bowl.  Using your hand’s mix in the butter using a rubbing motion with your fingers until it forms breadcrumbs. Once the breadcrumbs form knead the mixture together to form a dough.
  3. Press the dough into the bottom of your pre-prepared square tin. Prick the shortbread with a fork (this will stop any air bubbles forming) and bake for 20 minutes until the dough is a very light golden colour. Leave to cool in the tin.

Make the Caramel

  1. Place all the ingredients in a pan on a low to medium heat until all the sugar has dissolved.
  2. Bring to the boil, then reduce the heat and simmer gently. Stir continuously for about 5-10 minutes or until the mixture has thickened and is golden brown. (Please don’t put your finger into the pot to see if it tastes nice!!)
  3. Pour the mixture over the top of your cooled shortbread and leave until the caramel to cool.

For the Chocolate Topping

  1. Once your caramel has cooled. Melt the chocolate in the microwave in 10-second bursts until it has melted completely. Pour the melted chocolate over the top of the caramel and smooth until it covers all the caramel. Leave until the chocolate has set.
  2. When the chocolate has set cut into squares.

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Leave me a comment and let me know what you think!

Sarah x

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