Millionaire Shortbread

It’s been a busy few days here at Jack and Ginger HQ as I booked a last minute train ticket to Scotland to visit the Ideal Home Show! I managed to blag a pair of free tickets from the Money Saving Expert website so I took my sister along to gain some interior inspiration.

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