Saturday, 17 August 2013

Millionaire's Shortbread

I've been making lots of ice cream using condensed milk, but only half the tin, which left me with the other half of the tin. The only thing I could think to do with half a tin of condensed milk was caramel and therefore millionaire's shortbread and who doesn't love it?! It was just as good as I remember it being as a child and brought back loads of lovely memories of birthday parties and things growing up.

Millionaire's Shortbread (from BBC Food)
(Makes 20 pieces)
For the shortbread
225g plain flour
175g unsalted butter, cold, cut into cubes
75g caster sugar
For the topping
150g butter
1 x 375g can condensed milk
100g golden syrup
350g milk chocolate, chopped into small pieces
Preheat the oven to 150C. Line a 23cm square cake tin with baking parchment.

Combine the flour and butter cubes in a bowl and rub in with your hands until the mixture resembles fine breadcrumbs.

Add in the caster sugar and stir until combined.

Tip the mixture into the tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.

Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.

Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.

Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.

Melt the chocolate in a bowl set over a pan of simmering water, stirring occasionally.

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