Friday, 14 April 2017

Millionaire Shortbread | BasicallyBakes

Millionaire shortbread have always been a favourite
of mine since childhood, a crunchy biscuit base topped with rich gooey caramel, finished off with a silky smooth layer of chocolate, what more could you want?

       Shortbread: 200g Unsalted butter
                      100g Caster sugar
                   300g Plain flour

Salted Caramel: 300g Unsalted butter
                       100g Caster sugar
                        100g Golden syrup 
                            400g Condensed milk

            Topping: 100g White chocolate
                        400g Milk chocolate 

Step 1: Firstly preheat your oven to 180°C and line a square cake tin with greaseproof paper, ready to make the shortbread.

Step 2: Next, place 100g of caster sugar and 300g of flour into a bowl, rub in 200g of butter until the mixture resembles breadcrumbs.

Step 3: Now, knead the mixture together until it forms a dough and press evenly into the pre-prepared tin.

Step 4: Place the shortbread in the oven and bake for 40 minuets or until golden brown, then leave aside to cool.

Step 5: Next, for the salted caramel add all the ingredients into a sauce pan and heat gently until the butter has melted and the sugar has dissolved. 

Step 6: Bring to the boil, stirring continuously so it doesn't burn. Now pour over the shortbread and leave to set for around 3 hours.

Step 7: Once the caramel is set, melt 400g of milk chocolate and 100g of white chocolate in separate bowls over a sauce pan of boiling water, stirring occasionally.

Step 8: Pour the milk chocolate over the caramel and swirl the white chocolate in with a skewer or fork to create a marble effect. 

Step 9: Finally, once the chocolate has set cut into 16 even squares, serve and enjoy!

Thanks for reading
Alice x