Auntie Linda's Millionaire's Shortbread
For the shortcake:
6oz (170g) butter
3oz (85g) castor sugar
A little vanilla essence
7oz (198g) plain flour
1oz (28g) SR flour
For the caramel:
4oz (113g) butter
2 tbsp syrup
4oz (113g )sugar
1 small tin nestles condensed milk
For the topping:
4oz (113g) chocolate
1. Cream butter and sugar together with vanilla essence, 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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