My millionaire shortbread recipe

My millionaire shortbread recipe

Hello,

Happy Monday my loves, how are you? I hope you have all had a great day. I have had the most amazing time in Somerset, I am kind of disappointed that we had to head back on Sunday. It’s been amazing weather there too, even when we went to Bath on Thursday, it was magnificent (a post on that will be up next week).

I know I have been super slow with uploading posts, but I am working on it and I am hoping by Christmas that my schedule will actually be on track, I promise. Tonight, I am uploading a recipe posts. I know I haven’t uploaded one of those in a while.

The other day I made the best millionaire shortbread and I was actually very proud of myself because it tasted incredible! I thought I would share the recipe with you because I know that a few of you are really good bakers!

Millionaire shortbread recipe

For the shortbread

  • 185g butter
  • 75g caster sugar
  • 250g plain flour

For the caramel filling

  • 185g butter
  • 75g caster sugar
  • 3tbsp golden syrup
  • 300g condensed milk
  • 2tsp salt

For the chocolate topping

  • 200g milk chocolate, chopped
Method
  1. Line a tray with grease proof paper. Heat oven to gas mark 4, 180 degrees, fan oven 160 degrees.
  2. For the shortbread base, put the butter and sugar into a bowl and beat with a wooden spoon until pale and creamy.
  3. Beat in the flour until it forms a soft dough.
  4. Press the mixture evenly into the prepared tin. Bake for 20-25 minutes until pale golden. Set aside to cool.
  5. Meanwhile, make the salted caramel. Put the butter, sugar, golden syrup and condensed milk into a large pan over medium heat.
  6. Stir continuously until the sugar has dissolved then turn up the heat to boil for 5-7 minutes, stirring all the time to make sure the mixture doesn’t burn on the bottom of the pan.
  7. The mixture is ready when it turns into a deep golden colour and has thickened to a soft fudge consistency.
  8. Stir in the salt, then pour the caramel over the shortbread and leave to cool for 1 hour or until it is set.
  9. For the topping, melt the chocolate in a bowl placed over a pan of barely simmering water, being careful not to let the bowl touch the water.
  10. Pour the melted chocolate over the caramel, spreading it out to an even layer.
  11. Leave to cool and set.
  12. Cut into squares to serve, the shortbread will keep for up to one week in a tin.

There you have it, a wonderful millionaire shortbread recipe, one I know definitely works because I made a fantastic batch! I really hope you enjoyed this post. I know I have been super slow with uploading, I will have my stuff together by the end of the year I promise! I have never done so much traveling (posts to come soon) or had this much freedom so I am now just soaking it up before things turn upside down again.

If you did enjoy this post, please do let me know by leaving a like and comment below. Let me know if there are any recipes you would like me to try, whether they be baking or cooking, I am happy to give anything a good try.

I will be back tomorrow with a post about my recent travels down to Bath. It does include a gifted item so if you are interested in that, do pop on over.

Until then,

I am sending you lots of love,

A x

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