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Chunky Millionaire Shortbread




Ingredients - Serves 8

For the shortbread

  • 250g Plain flour

  • 75g Muscovado sugar

  • 175g Butter

  • For the caramel

  • 100g Butter

  • 100g muscovado sugar

  • 800g condensed milk

  • For the topping

  • 200g of any chocolate


Method

  • Heat the oven to 180C/160C fan

  • Lightly grease a baking dish or line with grease proof paper

  • To make the shortbread, mix the plain flour and 75g muscovado sugar in a bowl

  • Rub in 175g softened butter until the mixture resembles fine breadcrumbs

  • Knead the mixture together until it forms a dough, then press into the base of the prepared tin

  • Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin

  • To make the caramel, place 100g butter, 100g muscovado sugar and condensed milk in a pan and heat gently until the sugar has dissolved

  • Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly

  • Pour over the shortbread and leave to cool

  • For the chocolate topping, melt chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set

  • Cut into squares and enjoy!

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