Friday, 18 April 2014

Millionaires Shortbread

This recipe has a softer caramel than most millionaires shortbread. These quantities are for a large roasting tin, if you use a smaller dish then you can easily half the quantities.
 

Ingredients:

  • 450g plain flour
  • 350g of butter at room temperature, in cubes (for the shortbread)
  • 150g white caster sugar
  • 300g of butter (for the caramel)
  • 2 cans of condensed milk, which should each be 379g
  • 200g golden syrup
  • 400g dark chocolate, broken into individual squares

Method:

  1. Preheat the oven to 150 degrees.
  2. Grease a 26 cm by 20 cm roasting tin or similar sized dish which has at least 3 cm of depth.
  3. Combine the flour and 350g of butter in a large bowl and rub together with the tips of your fingers until it looks like fine breadcrumbs.
  4. Add the sugar to the mixture and mix well.
  5. Pour the sugar and flour mixture into the roasting tin and shake it around to distribute evenly. Press down firmly with your knuckles so that it is well packed.
  6. Place in the preheated oven for 30 minutes, or until it has started to turn to a golden brown.
  7. Remove from the oven and leave to cool.
  8. Put the butter, condensed milk and golden syrup into a saucepan and put over a low heat until the butter has all melted.
  9. When it is all melted turn the heat up to medium and bring it to the boil.
  10. Simmer for about 20 to 30 minutes until it has turned darker. Test that it is done by dropping a small drop off a teaspoon into a glass of cold water. The cooled blob should be a soft but firm consistency.
  11. Take the saucepan off the hob and put aside to cool for a couple of minutes.
  12. Pour the slightly cooled caramel mixture over the cool shortbread and spread out evenly across the pan.
  13. Leave to cool completely for at least a few hours.
  14. When the caramel is cool, heat some water in a saucepan and put the chocolate in a bowl that rests in the saucepan. You don't want the water to be touching the bottom of the bowl.
  15. Leave the chocolate to melt. It's less likely to separate if you only stir it when it has really started to melt, so resist the temptation.
  16. When it is fully melted and smooth, remove from the heat and pour over the caramel, spreading it out evenly with the back of a spoon.
  17. Leave to cool for another few hours and cut into squares with a sharp knife before serving.

No comments:

Post a Comment