Millionaire's Shortbread
For the shortcake:
175g butter
75g castor sugar
200g plain flour
25g SR flour
For the caramel:
110g butter
2 tbsp syrup
110g sugar
1 small tin nestles condensed milk
For the topping:
110g chocolate
1. Cream butter and sugar together, add flour.
2. Press into swiss roll tin and bake at 180 C for 30 mins, till firm.
3. Leave to cool in tin.
4. Bring all the caramel ingredients to the boil and boil gently for 5 mins stirring continuously. NB. Watch the pan all the time ... don't walk away!
5. When mixture is leaving the sides of the pan, pour onto shortbread and allow to cool.
6. When caramel has set on top of the shortbread, coat with 110g melted chocolate.
7. Cut into fingers when cold. It's worth the wait!
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