Making Millionaire's Shortbread

Author: Elizabeth Hinds - Updated: 18 June 2013 | Comment

 

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We can’t make you into a millionaire but we can help you to eat like one with our millionaire's shortbread recipes!

We have a selection for you to choose from; each recipe is slightly different but each has a Shortbread Base, topped with sticky caramel and smooth chocolate.

Millionaire's Shortbread Recipe 1

• 225g (8oz) plain flour
• 110g (4oz) butter
• 50g (2oz) caster sugar

• 110g (4oz) margarine or butter
• 110g (4oz) soft brown sugar
• 2 level tablespoons golden syrup
• 150ml (5fl oz) condensed milk

• 110g (4oz) plain chocolate
• 10g (½ oz) butter

Preheat the oven to 180ºC, gas mark 4. Grease an 8” square tin.

Cream together the butter and sugar until light and fluffy. Add the flour and stir until the mixture begins to bind together. Knead until smooth. Press evenly into the tin and prick well. Bake for 25-30 minutes or until golden and firm. Allow to cool in the tin.

Place the filling ingredients in a small saucepan and heat gently, stirring until the sugar has dissolved. Slowly bring the mixture to the boil and then boil, gently, stirring, for 5-7 minutes, until thick. Allow to cool slightly before pouring over the base.

Melt the chocolate and butter together and stir well. Spread over the caramel filling. Allow to set before cutting into fingers.

Millionaire's Shortbread Recipe II

• 225g (8oz) shortbread biscuits
• 25g (1oz) butter

Caramel filling

• 150g (5oz) butter
• 150g (5oz) soft brown sugar
• Can condensed milk

• As above or
• 110g (4oz) plain chocolate
• 110g (4oz) white chocolate
• 10g (1oz) butter

Grease an 8” square tin.

Put the biscuits in a plastic bag and, using a rolling pin, crush them to make fine crumbs. Melt the butter and mix in the biscuit crumbs so all are coated. Tip the crumbs into the greased tin and press down to make a level surface. Allow to chill for 15 minutes.

Place the butter and sugar in a small saucepan and heat gently, stirring until the sugar has dissolved. Add the condensed milk and bring to the boil. Simmer and stir until a thick golden caramel is created. Allow to cool very slightly and then spread over the base.

Melt the chocolate separately, dividing the butter between them. Pour the dark chocolate on the caramel and spread it over. Then repeat with the white chocolate, swirling it to make a pattern.

Millionaire's Shortbread Recipe III

• 110g (4oz) butter
• 50g (2oz) caster sugar
• 175g (6oz) plain flour
• Pinch salt
• 10g (½ oz) cocoa

• 225g (8oz) butter
• 225g (8oz) caster sugar
• 4 tablespoons golden syrup
• 1 can condensed milk

• Use either of the above toppings or try a mixture of 75g (3oz) each of plain, milk and white chocolate

Preheat the oven to 160ºC, gas mark 3. Grease a Swiss roll tin. Sieve together the flour, salt and cocoa.

Beat the butter and sugar together until light and fluffy. Re-sieve the flour and cocoa into the creamed mixture. Beat it until it begins to bind together and then knead it till smooth. Press it evenly into the tin and prick all over. Cook for 45-50 minutes until golden. Set aside.

Place the filling ingredients in a small saucepan and heat gently, stirring until the sugar has dissolved. Slowly bring the mixture to the boil and then boil, gently, stirring, for 5-7 minutes, until thick and fudgy. Allow the caramel to cool slightly before pouring over the base, and then allow to cool thoroughly before topping.

For the topping, melt the chocolates individually. When they’re nice and runny, put spoonfuls over the caramel and tilt the tin back and for to make the chocolate spread and merge. Use a skewer to drag across the surface to make patterns. Allow to set in a cool environment – not the fridge as that could make it too hard and difficult to cut - before cutting.

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