Recipe

Millionaires Shortbread Recipe

Add Step-by-Step Photos	Wynrol / All my dishes 11 months ago A Scottish shortbread base covered in smooth caramel filling, topped with chocolate. A favourite with kids and adults alike. Very rich and I guarantee you won't have any left to freeze once it's made :>) Prep:30m Cook:30m Servings:20	Wynrol
	biscuit snack shortbread chocolate cady caramel scottish highland

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Ingredients

Have added Imperial measures.

For the base:

225g /8oz plain flour

100g / 4oz caster sugar

225g / 8oz butter

100g / 4oz semolina

175g / 6oz butter

175g / 6oz caster sugar

4 tbsp golden syrup

1 x 397g / 14oz can condensed milk

200g / 7oz plain chocolate, broken into pieces

Directions

Set the oven to 300F/160C/gas2.

Lightly grease a 20cm x 33cm (8" x 13") oblong/ Swiss roll tin or oven tray. Alternatively, line a tin with greaseproof paper.

Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).

Press the mixture into the base of the Swiss roll tin and prick with a fork. Bake for about 30-40 minutes until "golden" and firm. Set aside to cool.

To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.

Melt the chocolate in a bowl over a pan of simmering water or micro on low power setting

Pour the chocolate over the toffee and leave to set.

Cut into small squares and store in an airtight tin. Will keep for 2 weeks in tin or open flash freeze and when frozen, seal in a freezer bag.

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