Millionaire's shortbread
A crisp shortbread base carries a rich caramel layer and a smooth milk chocolate topping.
- Prep
- 25 min
- Cook
- 35 min
- Serves
- 16
- Level
- Medium
Gather
Ingredients
- 200 gplain flour
- 225 gbutter, divided
- 60 gcaster sugar
- 397 gsweetened condensed milk
- 100 glight brown sugar
- 2 tbspgolden syrup
- 200 gmilk chocolate, chopped
Make
Method
- 1.
Heat the oven to 160°C fan. Line a 20 cm square tin with baking paper, leaving an overhang.
- 2.
Rub 125 g butter into the flour, stir in the caster sugar and press firmly into the tin. Prick with a fork.
6 minutes - 3.
Bake for 20–25 minutes until pale golden, then leave to cool in the tin.
25 minutes - 4.
Put the remaining butter, condensed milk, brown sugar and golden syrup in a heavy-based saucepan. Heat gently, stirring, until melted and smooth.
3 minutes - 5.
Bring to a gentle bubble and cook for 5–7 minutes, stirring constantly and scraping the base, until thick and golden. Pour over the shortbread, spread level and leave to cool.
7 minutes - 6.
Melt the chocolate in a heatproof bowl over barely simmering water, keeping the bowl clear of the water. Spread over the cooled caramel and chill for at least 2 hours until firm.
- 7.
Lift from the tin and leave at room temperature for 15 minutes before cutting into 16 squares.
15 minutes