A train journey calls for a picnic so I had a little dig around
the cupboards and discovered that I had the perfect items to make millionaire
shortbread.
Here is the slightly modified Simon Rimmer recipe if my
pictures tempt you...it really was the most fantastic sweet sugary, calorific treat and
wasn’t too difficult to make!
For the shortbread
175g unsalted butter
75g caster sugar
225g plain flour
Splash of vanilla essence
For the caramel
200g unsalted butter
1 x can of 397g condensed milk
4 tbsp golden syrup
1 tsp sea salt
For the topping
200g dark chocolate
Method
-
Preheat the oven to 180C. Grease and line a
square or rectangular cake tin.
-
Rub the butter,
sugar and flour together to make a rough dough. Add the vanilla essence. Press the dough into the cake tin and prick all
over with a fork.
-
Bake for five minutes, then reduce the oven temp
to 150C and bake for a further 35 mins.
-
Place all of the caramel ingredients in a
saucepan and bring to the boil for ten minutes or until thick.
-
Pour the caramel mixture over the cooled
shortbread and chill in the fridge until the caramel has cooled and hardened.
-
Melt the chocolate
for the topping in a bowl over simmering water. Once melted, pour over the
caramel and chill in the fridge until the chocolate has set. Cut into approx
nine squares.
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Until next time,
K x