Millionaire’s Shortbread

Plain flour 175g 875g

Butter 125g 625g
Soft brown sugar 50g 250g
Butter 50g 250g
Soft brown sugar 50g 250g
Condensed milk 400g 1.2lt
Plain chocolate 150g 750g
Method

1. Grease a 23x23cm tin

2. Sieve the flour into a mixing bowl and rub in the butter with your fingers until it looks
like breadcrumbs.
3. Add the sugar and mix to form a firm dough.
4. Press the dough into the bottom of the prepared tin and dock.
5. Bake in a preheated oven 190°C for 20 minutes until lightly golden brown.
6. Leave to cool
7. Top make the topping, place the butter, sugar and condensed milk in a non-stick
heavy bottomed saucepan and cook over a gentle heat, stirring constantly until the
mixture comes to the boil.
8. Reduce the heat and cook for 4-5 minutes until the caramel is pale golden and thick
and is coming away from the sides of the pan.
9. Pour the topping over the shortbread base and leave to cool.
10. When the caramel topping is firm, melt the chocolate in a heatproof bowl either in the
microwave or over a pan of simmering water.
11. Spread over the topping and leave to set in a cool place. Just before the chocolate
hardens, score it into squares ready to serve.
12. Once the chocolate has hardened complete cutting the shortbread.