We’ve never tried this recipe for millionaire’s shortbread before and for the life of me, I have no idea why not! I mean, it’s shortbread, it’s caramel and it’s chocolate. Three of my most favourite things all together!
This recipe is based on Nigella’s but we don’t have semolina so we left it out.
For the base we used:
225g Plain Flour
100g Sugar (it says caster sugar but we’re using granulated because that’s what we have!)
225g Unsalted Butter (it doesn’t specify that it has to be unsalted but again, that’s what we have)
For the caramel we used:
175g Unsalted Butter
4 Tablespoons Golden Syrup
1 x 397g Can of Condensed Milk
For the topping we used:
200g Chocolate (the recipe says plain chocolate but we only have milk so that’s what we’re using)
Set the oven to 160C/Gas Mark 2
KayCee measured the ingredients for the base and mixed them all together until they formed a dough.
We had to add a bit more flour because it was a bit sticky.
I pressed the mixture into the tray and KayCee pricked it all over with a fork.
I put it in the oven and cooked it for about an hour then left it to cool. it says to cook it for 30-40 minutes but ours didn’t look done so I cooked it longer.
While it was cooking, we got the paints out ready for the hand and footprinting we were going to do when the cooking was finished.
When the base had cooled, Ella helped measure the ingredients for the caramel into a saucepan and I heated it on the cooker, stirring all the time until the butter melted.
I continued to constantly stir the mixture while it gently bubbled, for about 12 minutes. When it started to get thicker, I poured it over the cooled base and then left that to cool.
We had to leave it overnight because it was bedtime by the time the caramel had cooled so this morning, the girls broke the chocolate into squares and I melted it in the microwave.
I poured it over the caramel and left it to set.
And here it is, our first ever Millionaire’s shortbread. It’s absolutely delicious and we’ll be making this again!