Millionaires Shortbread

Super indulgent, this recipe is definitely a treat rather than an every day. I call it a three-stage recipe as there are three main components. The shortbread, caramel filling and chocolate topping. I suggest this recipe serves 16 portions as its very rich but so tasty! These will keep in an airtight container for about a week, but they did not last that long in our house.

What you will need

• Deep square 9x9 inch cake tin

• Non-stick baking paper

Ingredients

For the shortbread

• 200g Unsalted Butter, softened

• 100g Caster Sugar

• 275g Plain Flour

For the caramel

• 200g Unsalted butter

• 3 Tbsp Caster Sugar

• 4 Tbsp Golden syrup

• 1x397g Tin condensed milk

For the topping

• 250g Milk Chocolate

• 50g White Chocolate

Method

Step 1 – Line your baking tin with parchment/ baking paper and preheat the oven to 180°C/ 160°C Fan.

Step 2 – Add the softened butter and sugar to a large mixing bowl and cream together until light and fluffy. I recommend a electric mixer for ease or a stand mixer with the paddle attachment.

Step 3 – Slowly sift in the flour until a dough starts to form. It will appear crumbly, however all of the ingredients should be thoroughly combined.

Step 4 – Firmly and evenly press the shortbread mixture into the lined baking tin. Bake for 20-25 minutes until pale golden in colour then remove from the oven and leave to cool in the tin.

Step 5 – While the shortbread is cooling, add all of the caramel ingredients to a large saucepan (butter, caster sugar, golden syrup and condensed milk). Melt over a medium heat until the sugar has fully dissolved, making sure to stir constantly to avoid burning. BE VERY CAREFUL as this mixture will become very hot.

Step 6 – When the sugar has fully dissolved, turn the heat up slightly and let the mixture come to boiling point. At this point, you need to stir constantly for around 5-8 minutes until the caramel has started to darken in colour and has thickened to a soft, fudge like texture.

Step 7 – Very carefully, pour the caramel mix over the shortbread base, smooth gently and leave to cool for about 15 minutes before moving to the fridge to set for an hour.

Step 8 – After the caramel has set, melt the milk chocolate. I recommend breaking the chocolate into a heat proof bowl and sitting over a pan of barely simmering water (a bain marie). Stir occasionally and make sure the water stays on a low simmer.

Step 9 - Repeat with the white chocolate in a separate bowl and pour the melted milk chocolate over the caramel, spreading evenly. Once the white chocolate is melted, swirl this into the milk chocolate with a skewer until it forms a pattern. I'm obsessed with white chocolate to I did use a little extra.

Step 10 – Chill the completed shortbread in the fridge for another 1-2 hours until the chocolate is completely set before chopping into 16 pieces and enjoy!

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Let us know any additions you like to add to your millionaires shortbread (eg different toppings) in the comments below, and show us some of your photos by tagging @todays.menu.blog on Instagram.

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This Recipe was inspired by Janes Patisserie's recipe.