Millionaire’s Shortbread
This is a fully calorie loaded slice of utter deliciousness! Really easy to make and for the caramel and chocolate people in your life….a real winner.
Ingredients for the shortbread base
- 250g Plain Flour
- 75g Caster Sugar
- 175g Slightly salted Butter (you can use unsalted if you wish)
Ingredients for the toffee filling
- 100g slightly salted butter
- 100g light Muscovado Sugar
- 379g condensed milk
Mix the ingredients for the shortbread with a mixer until it binds together and forms a crumbly texture. I find it best to slightly soften the butter before doing the base, I leave it out of the fridge for a few hours.
Press the mixture into a greased and lined rectangular tin and smooth down with a knife this should be about half an inch thick. Prick over the top of the mixture with a fork and put in a pre heated oven at about 150 degrees C. Cook for about 20 minutes until you smell the lovely cooking smell of shortbread and that the mixture is a very pale golden colour. Leave on the work top to cool.
When the shortbread is cold put the Muscovado Sugar, butter and condensed milk in a pan and slowly bring to the boil for about 5 minutes or until the mixture thickens up stirring all the time. You will find there will be some little black flecks appear, don’t worry they go when the mixture cools down. When the mixture is the consistency of thick honey take off the heat and pour over your shortbread base.
Leave to cool and then microwave some cooking chocolate or if you prefer some high quality chocolate and pour over the toffee. Once it has all cooled then cut into slices.