Millionaire's Shortbread
Shortbread is one of those timeless recipes I believe every kitchen should have. Buttery shortbread, gooey caramel, and chocolate make this dessert a true showstopper.
Equipment
Ingredients
Biscuit base:
- 225 g plain flour
- 175 g butter
- 75 g sugar
For the caramel sauce:
- 100 g salted butter
- 1 can condensed milk
- 100 g light muscovado
For the topping:
- 400 g good quality milk chocolate
Instructions
- Preheat the oven to 356ºF (180ºC) and line a baking dish with parchment paper.
- Cream the butter and sugar together then add in the flour until combined. Press into the baking dish.
- I find using the back of a measuring cup helps to make a smooth even base.
- Prick the shortbread with a fork. Place into the oven to bake for 20 minutes then allow to cool completely.
- Once cooled, make the caramel by placing the butter, condensed milk and sugar into a pan and stirring over a gentle heat until the sugar has dissolved. Once the sugar has all dissolved, turn up the heat and bring it to a boil. Turn down the heat and continue stirring all the time for around 10 minutes until you have a wonderful thick golden caramel.
- Pour over the biscuit base and then place in the fridge to set.
- Once set, melt the chocolate then cover the caramel with the chocolate and leave to set again.
- Once completely set, remove from the dish and cut into squares.
Notes
- Preparation is Key: Line your baking tin with parchment paper to make it easy to remove the finished dessert.
- Patience with Layers: Let each layer set properly before moving on to the next. Rushing could lead to uneven or messy layers.
- Cutting Cleanly: To get perfect slices, use a sharp knife dipped in hot water, wiping it clean between cuts.