Millionaires' Shortbread
Ingredients
Shortbread
- 175 g unsalted butter
- 120 g caster sugar
- 210 g plain flour
Caramel
- 1 can of condensed milk, 420 ml
- 175 g caster sugar
- 225 g unsalted butter
- 45 ml golden syrup, 3 tablespoons
Topping
- 225 g plain chocolate
- 125 ml double cream
Method
Preheat the oven to 180C. Grease a 12 x 8" tin. Beat the butter and sugar until light and fluffy. Add the flour and mix (with your hands) to form a soft dough. Knead lightly then press into tin, smoothing the base. Prick with a fork and bake for 30-35 minutes. Allow to cool. Place the filling ingredients in a saucepan and heat slowly, stirring, until the sugar has completely dissolved. Bring to a boil and simmer for 7-10 minutes, stirring continuously until it thickens. Cool and pour over the base and leave to set. Break up the chocolate and add the cream. Heat in a bowl over boiling water. Spread the chocolate mixture over the caramel and leave it all to set.