|Millionaire shortbread...how decadent!|
My recipe comes from a book called "Farmhouse Kitchen" which was published in the early '80s by Yorkshire Television. Since I don't want to breach their copyright rules, I can't publish that particular recipe but found a similar one which was freely available:
Ingredients (for 24 squares) - please note that I usually make half the amount and cut smaller pieces as these are quite rich
For the shortbread:
- 250g plain flour
- 75g caster sugar
- 175g butter, softened
- 100g butter or margarine
- 100g light muscavado sugar
- 2 x 397g cans condensed milk
- 200g plain or milk chocolate, broken into pieces
- Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
- To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
- To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.