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Millionaire’s Shortbread

October 7, 2012

This one got us through a hen night, a stag night and a marina ‘focacciata’ this week.
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For the shortbread:
9oz plain flour
3oz caster sugar
6oz butter

For the caramel:
4oz butter
4oz sugar
1x14oz can condensed milk
2tbsp golden syrup

7oz dark chocolate

I make two trays, 7×9 inches, by doubling the shortbread but using one lot of caramel and chocolate.

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Heat oven to gas mark 4/180C.
Grease trays.

To make the shortbread:
Mix flour and sugar together and rub in the butter to form breadcrumbs.
Knead well and press into tins.
Prick with a fork and bake for 20 minutes until golden.
Remove from oven and set aside.

To make caramel:
Put butter, sugar, condensed milk and syrup into a large pan.
Gently heat, occasionally stirring until the sugar has dissolved.
Bring to the boil, stirring all the time, then reduce heat and simmer gently for 5 minutes until the mixture thickens slightly, ALWAYS stirring.
Pour over shortbread and leave to cool.

Melt the chocolate in a bowl over a pan of simmering water.
Pour over caramel and spread evenly.
Place in fridge to set.

Cut into small squares.
Will keep up to two weeks in air tight tins.

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One Comment leave one →
  1. Peter permalink
    October 7, 2012 3:13 pm

    I don’t think this have ever lasted two weeks in an air tight tin or not! I know Janice’s never does.

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