Millionaire's Shortbread Recipe

You will need:

For the Shortbread:

For the Topping:

• 225g/8oz plain flour
• 175g/6oz unsalted butter, cold, cut into cubes
• 75g/2¾oz caster sugar

• 150g/5oz butter
• 1 x 379g can condensed milk
• 100g/3½oz golden syrup
• 350g/12oz dark chocolate, or a mixture of dark and milk, chopped into small pieces

1

Preheat your oven to 150°C/130°C/Gas mark 2.

2

Line a tray bake tin/ Swiss roll tin approximately 20 x 33cm.

3

Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, you can rub the butter in by hand.

4

Add in the caster sugar and pulse again until combined.

5

Tip out the mixture into the lined tin and press down to compact it and fill the corners, prick the base with a fork.

6

Bake the shortbread base for thirty minutes or until very light golden brown. Set aside to cool.

7

To make the topping heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.

8

Turn the heat up and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden brown. It will be VERY HOT do not stick your finger in to taste! Set aside to cool slightly then pour onto the baked shortbread base. Allow to cool completely.

9

Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally or in a microwave being careful to not let it burn. Pour the melted chocolate over the caramel and shortbread and set aside until the chocolate has cooled completely.