Millionaire's Shortbread

Name: Millionaire's Shortbread
Ingredients: 200 g unsalted butter, at room temperature; 100 g caster sugar; 300 g plain flour; 1/2 tsp salt; 400 g condensed milk; 100 g golden syrup; 100 g unsalted butter; 1/2 tsp salt; 200 g dark or milk chocolate, chopped

With layers of crumbly shortbread, sweet caramel and rich chocolate, it's no wonder Millionaire's Shortbread is a well-loved sweet treat for adults and kids

Brought to you by Der Kern by Miele

A recipe for Millionaire's Shortbread by Miele

With layers of crumbly shortbread, sweet caramel and rich chocolate, it's no wonder Millionaire's Shortbread is a well-loved sweet treat for adults and kids alike! This easy, quick recipe is great to make at home with the kids. Substitute some of the flour for the shortbread crust with polenta, cornmeal or ground almonds for a twist on the classic recipe.

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Ingredients

For the shortbread crust

200 g unsalted butter, at room temperature
100 g caster sugar
300 g plain flour
1/2 tsp salt

For the caramel layer

400 g condensed milk
100 g golden syrup
100 g unsalted butter
1/2 tsp salt

For the chocolate layer

200 g dark or milk chocolate, chopped

Instructions

Preheat a Miele Oven on Fan Plus 180°C and grease a 20cm square tin.

To make the shortbread crust, combine the butter and sugar in a large bowl and cream with an electric whisk until light and fluffy for a couple of minutes. Add in the flour and salt and gently mix until the dough comes together.

Press evenly into the tin and bake for about 30minutes or until lightly coloured on top. Set aside to cool.

For the caramel filling, combine everything in a saucepan and bring to a simmer over a medium heat whisking constantly. Continue to cook over a low heat until the mixture thickens and looks fudgy. Pour over the cooled shortbread, spread evenly and allow to set.

For the chocolate layer, simply melt the chocolate in a saucepan over the lowest induction setting and pour over the caramel layer. When using an induction hob, you can leave the chocolate melting completely undisturbed as it will never burn or dry out.

Spread the chocolate over the shortbread and caramel layer, allow to set at room temperature and cut into 16 squares using a knife. Serve and enjoy.