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Millionaires Shortbread

The other night I was making dinner with left overs from the fridge when on top of the fridge I spotted a Thornton's Easter Chick still untouched in his box. *no no, u read that right. I said Easter. We still had Easter chocolate in June. Not cause we had loads but because we don't eat an awful lot of chocolate*

I felt almost sorry for the little guy. 
Mama had put him up there out of the way and just forgot all about him.

I asked Agent M what he wanted to do with him. Eat him gradually or make him into something else? (What we tend to do with the chocolate everyone gives us at Christmas is make it into baked goods ... celebration brownies are just what a mama needs after a stressful day of festivities).

So after some debate and looking through my recipes, he finally settled on millionaires shortbread ... *cause I'm not daft enough to even attempt a Swiss roll.*

   
Aprons donned, we got started

To make the Shortbread you need ...
  • 175g butter
  • 5 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 175g plain flour
  • pinch of salt
For the Caramel you need ...
  • 50g butter
  • 150g dark brown soft sugar
  • 397g tin condensed sweetened milk (a tin of Carnation is 397g)
For the Chocolate you need ...
  • 200g of plain chocolate (we used a milk chocolate chick though lol) 

What you need to do is ...

Preheat the oven to 180 C / Gas mark 4.

For the Shortbread, Mix butter and sugar together and add the vanilla. Add flour and salt and press onto the bottom of a greased tin. Prick with a fork all over and bake for about 25 minutes or until shortbread is pale golden. Set aside and allow to cool.

  


For the Caramel, Heat the sugar and butter in a non-stick pan gently, stirring, until melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Pour the caramel over the shortbread and allow to cool. then place in the fridge.


When the caramel has set, melt the chocolate in the microwave with the butter


and spread it in an even layer over the caramel.


Set to the side to harden but before the chocolate has completely set, cut into sections.



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