These Millionaire’s Shortbreads are a favourite amongst my family and friends, they’re just the perfect accompaniment for a cup of tea and the ultimate revision pick-me-up!
The original recipe actually came from Year 9 food tech club – an oldie but a goldie! I’ve since made some tweaks to reduce the sugar content and although I’m probably biased, they still taste just as good!
Ingredients:
For the shortbread –
- 110g softened unsalted butter
- 40g caster sugar
- 175g plain flour
For the caramel –
- 110g softened unsalted butter
- 60g golden caster sugar (regular caster sugar works too!)
- 1 can condensed milk
For the topping –
- 100g dark chocolate
- 50g white chocolate
Method:
- Preheat the oven to 180°C (160°C fan) and line a square tin (20 cm x 20 cm) with baking paper.
- First, to make the shortbread base, cream together the butter and sugar until smooth.
- Mix in the flour with a wooden spoon to form moist coarse breadcrumbs.
- Pour the shortbread mixture into the tin, distribute evenly and flatten with the back of a spoon. Bake the shortbread in the oven for 20 minutes until golden.
- Allow the shortbread to cool completely in the tin.
- While the shortbread is cooling, make the caramel by heating the butter, sugar and condensed milk in a saucepan over low heat.
- Once the butter has melted, increase the heat to medium and bring to the boil, stirring constantly for 5 minutes to allow the caramel to thicken.
- Pour the caramel over the shortbread and leave to set in the fridge (I always leave a little bit of caramel in the pan here so I can ‘taste test’ it!).
- Once set, melt both types of chocolate separately in bowls in the microwave to make the topping.
- Pour the dark chocolate over the caramel first, then swirl in the white chocolate using the end of a spoon or skewer.
- Leave the shortbread to set in the fridge and then cut into 16 squares. The wait is finally over… enjoy!
