Millionaire's Shortbread
With a buttery Scottish shortbread base, a creamy caramel centre and a crisp chocolate top, Millionaire's Shortbread is a delicious mouthful in every bite!
Servings: 25 squares
Ingredients
Shortbread Base
- 150 g Plain flour
- 130 g Unsalted butter cold and cubed
- 75 g Cornflour
- 75 g Caster sugar
Caramel Layer
- 395 g Sweetened condensed milk 1 can
- 45 g Brown sugar
- 60 g Unsalted butter
Chocolate Top
- 200 g Milk chocolate best quality, chopped
- 50 g White chocolate best quality, chopped
Instructions
Shortbread Base
- Pre-heat the oven to 165°C (fan forced).
- Line a 20cm square cake tin with baking paper.
- In a stand mixer, combine the butter and sugar to form a paste.
- Add the flour and cornflour, then mix on low until it just comes together. Do not overmix.
- Tip the dough into the prepared tin, then press down flat, spreading to the corners. You can use the back of a spoon to smooth the dough and straighten the edges.
- Bake for 15 mins, then remove from the oven to cool in the tin.
- Turn heat down to 140°C fan forced and make the caramel.
Caramel Layer
- Place the condensed milk, sugar and butter in a small saucepan and stir with a silicone spatula over low heat until the butter has melted and the mixture is smooth.
- Increase the heat a little and continue to quickly and carefully stir the caramel until it thickens and bubbles. This will take about 5 minutes. Be sure to stir into the edges of the saucepan to ensure the caramel doesn't stick and produce brown spots.
- Pour the caramel onto the partly cooled, cooked shortbread and bake for another 12 minutes. It will bubble as it bakes.
- Remove from the oven and allow to cool in the tin. Once cool enough to handle, you can place it in the fridge for an hour or two.
- Once chilled, you can top with the chocolate.
Chocolate Top
- Place the milk chocolate in a microwave safe bowl and heat for 1 minute. Stir well, then heat for 10 second bursts, until melted.
- In another microwave safe bowl, melt the white chocolate in 20 second, then 10 second bursts (it burns easily!)
- Pour the melted milk chocolate onto the caramel layer, then drizzle over the melted white chocolate. Use a skewer to swirl the white chocolate through, creating a marbled effect.
- Chill until set, then carefully cut with a hot knife. Store in an airtight container.
Notes
See blog post for my tips on cutting perfect squares of Millionaire's Shortbread