HOW TO MAKE MILLIONAIRES SHORTBREAD
- 200g dark chocolate, 70% cocoa solids
- 250g butter
- 100g sugar
- 150g plain flour
- 200g condensed milk
- 50g caster sugar
- 3 tbsp golden syrup
- 1 tsp sea salt
You will need a square or rectangular, shallow tin – 22x22cm or 18x26cm.
Oil then line the tin with a large piece of baking parchment, leaving a good overlap on all 4 sides. This will make it easy to take out the finished shortbread.
Heat the oven to 150C fan, gas 3. Whizz up 100g of the butter, sugar and flour in a food processor then knead it together with your hands. Push it into the base of the tin – using your knuckles makes it easier to push down.
Put into the oven then after 5 minutes reduce the heat to 130C fan, gas 2 and bake for about 30 minutes until pale brown. Set the tray onto a cooling rack.
To make the caramel, melt the remaining butter in a medium to large pan, caster sugar, salt, golden syrup and condensed milk over a gentle heat. Whisk with a balloon whisk until the sugar has melted, then increase the heat to medium and keep whisking until you have a golden caramel. Pour over the shortbread and leave to set. Once the caramel has set, chop the chocolate into small pieces then melt in a heatproof bowl set over a pan of simmering water. Pour over the caramel and leave in a cool place to set solid, preferably not the fridge. Remove by gently lifting the paper. Cut into small squares.