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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.
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.

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.

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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