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
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.