Soft caramel millionaire's shortbread
These caramel millionaire's shortbread will absolutely melt in your mouth, easy and quick to make and a great family pleaser
Servings: 12 pieces
Calories:
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Alter quantities (metric only) 12 pieces
Here's what you'll need...
- heavy bottomed saucepan
Ingredients you'll need...
Shortbread base
- 200 g unsalted butter softened
- 80 g golden caster sugar
- 200 g plain flour
- 80 g cornflour
- ½ teaspoon fine salt
Caramel filling
- 200 g unsalted butter
- 60 g golden caster sugar
- 4 tablespoon golden syrup
- 397 g tin of condensed milk
- ¼ teaspoon fine salt
- ½ teaspoon vanilla extract
Chocolate topping
- 200 g milk chocolate
- 1 tablespoon groundnut oil or any flavourless oil
- 30 g dark chocolate
Here's what we do...
- Preheat the oven to 180°C/160°C fan/Gas mark 4.
- Line your 9" x 9" cake tin with greaseproof paper.
- Cream your softened butter and sugar together until soft and pale in colour, this will take about 4 minutes with a stand mixer, start with a low setting the increase to a medium once the ingredients are incorporated.
- Sift in the both of the flours and salt into the mixture.
- Beat together briefly until the it starts to come together as a dough, but is still a bit crumbly. Then bring together by hand, but don't knead or over mix, you want the dough to just be incorporated.
- Put the dough into your prepared tin, I find it easer to do this by dotting bits of it over the based first so that I know it is evenly spread, then pressing it down by hand and finally smoothing out with the back of a metal spoon.
- Bake in the centre of the oven for 25-30 minutes until just starting to become golden all over.
- Leave in the tin to completely cool before adding your caramel sauce.
Caramel sauce
- Add all of the caramel sauce ingredients to your heavy bottomed saucepan and heat on a low heat until fully melted and the all of sugar has completely dissolved, mixing gently with a whisk at all time. You must be sure the sugar has dissolved to avoid the caramel taking on a grainy texture.
- Whisking rapidly, turn the heat up so that the mixture begins to boil, as soon as it hits boiling point turn the heat back down to a medium heat and keep at a gentle simmer. Whatever you do don't stop that rapid whisking, it will very easily catch on the bottom of the pan otherwise.
- Continue to whisk the mixture rapidly whilst it is simmering for about 6 minutes until the caramel resembles a toffee sauce.
- Continue to whisk away from the heat for a minute or so, then pour over your cooled shortbread base.
- Place in a fridge to set for an hour.
Chocolate topping
- Bring two saucepans of water to the boil then remove from the heat.
- Melt the milk chocolate and groundnut oil in a heatproof bowl suspended over the pan of water.
- Melt the dark chocolate over the other pan of water.
- Pour the melted milk chocolate over your set caramel, drizzling evenly over then spreading out with the back of metal spoon.
- With a teaspoon take spoonful's of the melted dark chocolate and drizzle this over the top to create any pattern you fancy.
- Leave to set in the fridge for an hour.
- Cut your Millionaire's Shortbread into 12 squares (or smaller if you wish as it is quite rick) and enjoy!
Supporting Notes
Shortbread:
If you are making the shortbread by hand you need to use very cold butter, grate it into the flour mixture and rub together until it forms breadcrumbs, then stir in your sugar and then gently knead together until it forms a dough, do not over knead. Caramel sauce:
Unfortunately there is no by passing the caramel stage by using caramel condensed milk as it won't set. If you do not have a whisk you can use a spatula with a flat base, you have to be sure to use a utensil that can scrap the bottom of the saucepan and get into the corners and can withstand very high temperatures. Caramel sauce warning :
The caramel sauce gets extremely hot and it can splash out of the pan slightly as it simmers, so be very careful!
If you are making the shortbread by hand you need to use very cold butter, grate it into the flour mixture and rub together until it forms breadcrumbs, then stir in your sugar and then gently knead together until it forms a dough, do not over knead. Caramel sauce:
Unfortunately there is no by passing the caramel stage by using caramel condensed milk as it won't set. If you do not have a whisk you can use a spatula with a flat base, you have to be sure to use a utensil that can scrap the bottom of the saucepan and get into the corners and can withstand very high temperatures. Caramel sauce warning :
The caramel sauce gets extremely hot and it can splash out of the pan slightly as it simmers, so be very careful!