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Millionaire’s shortbread is a very tasty treat, with a crunchy shortbread base, sweet caramel centre and hard chocolate top. It’s a very popular traybake made in stages. First, you make the shortbread, then the caramel and finally finish it with chocolate.
Some of the first known recipes and references are in Australian journals and cookbooks from the 1970s.
One of the first was in Australian Women’s Weekly, which dictated the final product is typically cut into three-inch squares.
There are variations to the sweet treat, adding an orange flavour for a chocolate orange take, using peanut butter alongside caramel for the middle.
You can also create salted caramel for the filling, or use Nutella for a nutty flavour.
Read More: How to make a Victoria sponge – recipe
Below is a recipe for a classic millionaire’s shortbread.
Millionaire’s shortbread recipe
For the shortbread
- 250g plain flour
- 75g caster sugar
- 175g butter, softened
For the caramel
- 100g butter or margarine
- 100g light muscovado sugar
- 2 x 397g cans condensed milk
For the topping
- 200g plain or milk chocolate, broken into pieces
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1. Heat the oven to 180C/160C fan/gas 4. Lightly grease a 33 x 23cm Swiss roll tin with a lip of at least 3cm.
2. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl.
Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
3. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
4. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Then leave to cool in the tin.
5. To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and two 397g cans condensed milk in a pan and heat gently until the sugar has dissolved.
To make salted caramel if you wish, add one teaspoon of flaked sea salt to the caramel mixture.
6. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly.
Pour over the shortbread and leave to cool.
7. For the topping, melt 200g plain or milk 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.
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