Millionaire’s shortbread
There are many names for this super rich caramel shortbread, topped with chocolate, but I always think the best description is Millionaire’s shortbread! It’s just really ‘whow’ and if you crave something sweet, this must be the best biscuit to satisfy your needs.
Then again, if you really want to break away from that overwhelming sweet taste, just sprinkle a little coarse sea salt over the chocolate topping. It will still be a winner and a lovely treat for the weekend!
Makes about 12
Shortbread
125 g butter or margarine, softened
125 ml (105 g) castor sugar
250 ml (140 g) cake wheat flour
30 ml cornflour
2 ml salt
Caramel layer
80 g butter or margarine
45 ml golden syrup
385 g can condensed milk
125 ml (105 g) castor sugar
Chocolate topping
150 g dark or milk chocolate, coarsely chopped
1. Shortbread: Cream butter and sugar together.
2. Sift flour, cornflour and salt together. Add to butter mixture and mix well to a firm dough.
3. Press into a greased pan of about 18 x 27 cm. Prick with a fork and bake in a preheated oven at 180 °C for 10 minutes. Reduce oven temperature to 160 °C and continue baking for 10 minutes. Cool slightly.
4. Caramel: Place all ingredients in a small, heavy-based saucepan and boil for 5–8 minutes, or until mixture thickens and turns golden brown in colour. Beat constantly to prevent burning. Remove from heat and spread over baked base and leave to cool until set.
5. Topping: Melt chocolate in microwave or in a glass bowl over a saucepan of simmering water. Spread over caramel layer and leave to set.
6. Cut into squares just before chocolate sets. Store in an airtight container.