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Millionaires Shortbread/Caramel Shortbread
Millionaires shortbread is a coffee shop classic and also a Scottish traditional bake
Ingredients
- 115 g unsalted butter
- 175 g plain flour
- 55 g golden caster sugar
Topping
- 175 g unsalted butter
- 115 g golden caster sugar
- 3 tbsp golden syrup
- 400 g condensed milk
- 200 g chocolate I use a mix of plain and milk then swirled some white chocolate on top
Instructions
- Preheat oven to 180C/350F and line a shallow 23cm tin
- Make the shortbread base by whizzing together the base ingredients in food processor and then press into the prepared baking tin
- Bake for approx 25 mins till golden on top
- Topping
- Heat butter, sugar, condensed milk and golden syrup in a pan till sugar has dissolved
- Raise the temperature to a boil then simmer for 8 minutes till thickens but keep stirring so it doesn’t stick to bottom of pan
- Pour over the shortbread base and place in fridge to set completely
- Melt the chocolate in a double boiler/bain marie and pour over the chilled solid caramel topped shortbread
- Swirl on melted white chocolate to decorate
- Pop back into the fridge to set and then cut into squares with a sharp knife
Nutrition
Calories: 588kcalCarbohydrates: 69gProtein: 6gFat: 34gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 76mgSodium: 58mgPotassium: 232mgFiber: 2gSugar: 54gVitamin A: 832IUVitamin C: 1mgCalcium: 128mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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