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Millionaire's Shortbread

I always forget how much I love millionaire's shortbread until I have a piece - it's the variety of textures, I think - the crunch of the shortbread, the gloopy caramel and the crisp chocolate, but I do sometimes find it a bit sickly - that's a lot of sweet packed into one little piece!


G's mum makes a batch of millionaire's shortbread every year at Christmas - it's one of their family traditions. And this year, we had Christmas at home, just the two of us - definitely the safest option given the craziness happening in the world right now!


So I had to make a batch, and they were gluten free because G is not very tolerant to gluten, and I put a sneaky twist on these, with some salt in the caramel - sounds super simple, right?!

It actually really is! And it just takes the edge off the sickly sweetness. I'm also quite tempted to push some pretzels into the chocolate topping while it sets, but I felt like that might have been a step too far away from his mum's tradition!



Millionaire's Shortbread


Ingredients:

200g plain flour

130g butter

65g caster sugar

397g condensed milk (standard size tin)

100g butter

100g brown sugar

1 tsp salt

200g milk chocolate


Method:

1. Preheat the oven to 180ºC (160ºC Fan/Gas Mark 4)


2. In a large bowl, rub together the plain flour, 130g butter and caster sugar, until it resembles wet sand. When you squeeze this mixture in your hand, it should clump together.


3. Press this mixture into a baking tin (I used a 8" square tin), and smooth out with the back of a spoon. Prick all over with a fork, and bake for approximately 20 minutes until it feels firm to the touch, and has lightly browned. Set aside to cool.


4. Melt 100g butter, brown sugar, salt and condensed milk together in a pan, stirring constantly until the sugar has dissolved.


5. Stirring all the time, turn the heat up and bring to the boil. Then turn the heat down, and continue to stir until the mixture has thickened. Pour over the shortbread and leave to cool in the fridge.


6. When the caramel is cool, melt the milk chocolate, spread over the top and leave to set in the fridge.


7. Cut into bars/squares with a hot knife, and enjoy!

As ever, please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram, and would love to see what you make!

Happy baking!

Miss Helen x

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