So last week in work I baked the Toffee Shortbread slices which I absolutely LOVE. But, I was really disappointed when I finished that I didn't get to gobble one up. So when I got home I decided that I had to make something similar. I didn't use the same recipe as they use in work, instead I adapted BBC Good Food's recipe for Millionaire's Shortbread. Here goes...
FOR THE SHORTBREAD...
250g Plain Flour
75g Caster Sugar
175g Butter (softened)
FOR THE CARAMEL...
100g Brown Sugar
3 tbsp Golden Syrup
2 397g tins of Condensed Milk
FOR THE TOP...
100g Milk Chocolate
100g Dark Chocolate
1) Preheat your oven to 180C/ 350F/ Gas Mark 4 and line an approx. 13 x 9 inch swiss roll tin with grease proof paper
2) For the shortbread, put the flour, caster sugar and butter in a bowl and mix with your fingers until it looks like breadcrumbs
3) Continue to knead the mixture until it takes on a doughy consistency
4) Press the shortbread mixture into the baking tin and prick a couple of times with a fork
5) Bake it for 20 mins and when done, leave it to cool in the tin
6) For the caramel, melt the butter and sugar together in a pan
7) When combined, add in the golden syrup and the condensed milk and stir continuously
8) Bring the mixture to the boil and then allow it to simmer for 5 mins until it becomes thicker
9) Pour the caramel over the layer of shortbread and leave it to cool for 5 mins and then refrigerate for 20 mins
10) When the caramel is ready you can begin to melt the milk and dark chocolate together in a bowl over a pot of simmering water
11) When combined, spread the chocolate over the caramel and refrigerate for another 20 mins
* For best results, leave the tray in the fridge over night before slicing *
|I didn't leave mine over night and they cracked and crumbled. |
They still tasted delicious but they didn't look quite as nice!