Millionaire's Shortbread

One of my friends was running a charity cake sale on Friday. When she told me her plans I quickly promised to make something, but it took me a while longer to settle on what exactly my contribution would be.

Millionaire's shortbread is something I love in (very) small doses, but the thick layer of caramel makes this one of the sweetest morsels you could imagine, so I can't make a batch just for us. I sometimes make it for parties, but this was a perfect opportunity to snaffle a couple of pieces for myself before giving the rest away.

This recipe is more traditionally topped with milk chocolate, which makes the end result even sweeter; I prefer it with plain chocolate, around 65% cocoa.



Millionaire's Shortbread
Makes 25 - 36 squares

For the shortbread:
280g plain flour
60g caster sugar
225g (2 sticks) butter

For the caramel:
130g soft brown sugar
225g (2 sticks) butter
2tbsp golden syrup
2 cans condensed milk (397g each)
1 tsp vanilla essence

For the top:
200g dark chocolate
Sugar sprinkles (to decorate)

1. Preheat the oven to 180°C, and line a 10-inch square tin with greaseproof paper.
2. Sieve the flour & caster sugar together in a large bowl, and rub in the butter for the shortbread.
3. Press into the bottom of the tin and bake for 25 minutess.
4. While the shortbread is cooling (in the tin), melt the butter, sugar, syrup, and condensed milk over a low heat. Stir continuously to avoid localised burning.
5. Bring to the boil, and simmer for 7-8 minutes, still stirring constantly.
6. Remove from the heat and continue to stir as the caramel cools to room temperature. It should thicken, becoming smooth and glossy.
7. Pour the cooled caramel over the shortbread base, and wiggle a little to smooth out the top surface.
8. Leave to cool completely for a couple of hours, then melt the chocolate.
9. Spread the melted chocolate over the top. Shake the tray to level the surface, scatter sugar sprinkles across the top, and put in the fridge to chill overnight (or for at least a couple of hours until the chocolate has hardened).
10. Use a large, sharp knife to cut the shortbread into small squares before serving.

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