Millionaire's Shortbread
Ingredients
- 110g butter. softened
- 70g caster sugar
- 4 egg yolks
- 260g flour
- ¼ tsp. salt
- 1 small tin condensed milk
- 130g unsalted butter
- 130g demerara sugar
- 125g milk chocolate
Accompaniment
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Description
Very moorish - melts in your mouth. A real treat!
Method
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1
1. To make the shortbread, cream together the butter and sugar.
2. Add the salt and egg yolks, then stir in the flour.
3. Wrap the dough in clingfilm and leave to rest in the fridge.
4. Line a baking tray with baking paper.
5. Roll out the dough for 0.5 thick in the tray.
6. Chill in the fridge for a another hour.
7. Preheat the oven to 160C/ 325F/Gas Mark 3.
8. Bake the shortbread until golden brown.
9. Remove from the oven and set aside to cool in the tin.
10. To prepare the caramel:
11. Melt the butter, then stir in the demerara sugar.
12. Leave to simmer until the sugar is completely dissolved.
13. Whisk in the condensed milk, then pour it over the cooled shortbread base. Spread out evenly, and set aside to cool completely.
14. Break and melt the chocolate.
15. Pour the chocolate over the cooled caramel, using the back of a knife. Put the tray in the refrigerator to allow the chocolate to set.
Well, it does say a SMALL tin.
Have never used this recipe, but have made caramel shortbread many times and you do need to let it boil after adding the condensed milk - I tend to heat it over a relatively low heat for pretty much all the time the shortbread is cooling down.
And shortbread should traditionally be made with the rubbing technique rather than creaming! But I'm a purist ;)
My Mum always used to make this but has not done so for years now. We called it Goo! (lovley kids wern't we!) She also did an "overdone" flapjack which we called Crunch!
your recipe states a tin of condensed milk but does not say what size there are three sizes in the supermarkets so i chose the middle size this did not work out it turned out to be a runny mess instead of toffee consistancy i was very disappointed