- April 2013
- Makes 16 squares
- Takes 30 minutes to make, 30 minutes to cook
You can’t beat a slice of proper millionaire’s shortbread – made with layers of shortbread, caramel and dark chocolate – with your afternoon tea.
Try our twist on this decadent treat and make our banoffee millionaire’s shortbread recipe.
- 23g (14.5g saturated)
- 58.2g (44g sugars)
- 175g unsalted butter, softened, plus extra for greasing
- 75g caster sugar
- 250g plain flour
- 200g dark chocolate, broken into pieces
For the caramel
- 100g unsalted butter
- 50g light muscovado sugar
- 50g golden syrup
- 2 x 397g cans condensed milk
- Preheat the oven to 170°C/fan 150°C/gas 3½, and grease and ?line a deep 30cm x 20cm tin with baking paper.
- In a large bowl, mix the 175g butter, caster sugar and flour to form a dough. Evenly press the mixture into the prepared tin, then bake for 20-25 minutes until golden. Remove the shortbread from the oven and allow to cool completely in the tin.
- Make the caramel. In a heavy-based pan (see tip), melt the 100g butter, light muscovado sugar, golden syrup and condensed milk over a gentle heat. Bring to a simmer, then bubble for 8-10 minutes until you have a golden caramel. Pour evenly over the shortbread, then leave to set.
- Put the chocolate in a heatproof bowl, then melt over a pan of just simmering water (don’t allow the water to touch the bowl). Pour over the caramel, spread with a palette knife, then cool completely. Cut the shortbread into squares, then serve.
Be sure to make the caramel in a heavy-based, non-stick saucepan, otherwise it may heat unevenly causing it to catch on the bottom of the pan and burn.
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