How to Make the Best Millionaire’s Shortbread

This sexy little number is literally one of my most favourite treats in the whole wide world. I mean come on, what’s not to like?? That crunchy, biscuit base topped with a rich yet sweet caramel, all finished with a silky, smooth layer of chocolate smeared over the top… have I sold it to you yet? Millionaire’s Shortbread is amazing, so there! Lets get started.

Here is what you will need to make 12 pieces.

For The Biscuit Base

• 125g Unsalted Butter
• 50g Golden Caster Sugar
• 175g Plain Flour
• Pinch Salt

For the Caramel

• 200g Condensed Milk
• 125g Unsalted Butter
• 125g Golden Caster Sugar
• 2 tbsp Golden Syrup
• 1 tsp Vanilla Extract
• Pinch Salt

For the Topping

• 200g Good Quality Milk Chocolate

Equipment

• 18cm x 28cm Baking Tray
• Sugar Thermometer (Optional but very handy)

Lightly grease & line the base of your baking tray – overhang two opposite sides. (This will help when it comes to getting it out the tray.)

Preheat your oven to 190°C/Fan 170°C.

To make the biscuit base – either in a stand mixer or a large bowl using an electric hand whisk, cream together the butter & sugar until light & fluffy.

Sift in the flour & add the salt. Mix until you get a crumbly dough.

Tip this straight out into the prepared tray, flatten out as evenly as you can then prick the base all over with a fork.

Pop into the oven to bake for about 15-20 mins until just turning golden on top.

Leave to one side to cool whilst you make the caramel.

Add all the ingredients into a large, heavy based saucepan and set over a medium heat.

Stir until the sugar has dissolved then bring to the boil, stirring often.

Once boiling, stir continuously and fairly vigorously. If it catches on the bottom, you will get horrible lumps of burnt caramel running through the mixture.

When it turns a light caramel colour & becomes thick, (or reaches 107°C on a sugar thermometer) remove from the heat and keep stirring briefly just to stop it from catching on the bottom. (The pan will still be very hot.)

Pour the thick mixture over the biscuit base, spread evenly and set aside to cool.

Whilst the caramel is setting, we need to make the topping.

Break the chocolate into a large microwavable bowl. Reduce your microwave’s power to half & heat in 20 second intervals, stirring well between each time.

Once it is 2 thirds melted, don’t heat again – just stir stir stir until it’s completely melted. And there you are – you have tempered your chocolate in the easiest way possible!

Pour this over the caramel layer and smooth it out evenly using the back of a wooden spoon.

If you have tempered your chocolate, allow to set completely at room temperature. If you put it in the fridge it will lose that lovely shine you worked so hard to keep. Alternatively, if you are impatient, like me, put it into the fridge to set faster before removing from the tray and cutting into 12 slices. Store in an airtight container at room temperature and consume within 4-5 days.)

And that’s how you make the greatest sweet treat in the history of the world! If I could offer any words of advice with this it would be to just take your time, particularly with the caramel. It took me about 15 minutes to get to the light caramel colour stage. If you rush it by increasing the heat it, chances are – your Millionaire’s Shortbread won’t end well. (Trust me, I’m speaking from experience!)

On the bright side though, when you do get it right, Millionaire’s Shortbread is truly exquisite. Definitely a treat you will be proud to share with family and friends!

For more awesome step by step recipes, check out www.kitchenmason.com.