ProCook^®

<< Back

Millionaires Shortbread

Ingredients For the shortbread 110g butter. softened 70g caster sugar 4 egg yolks 260g flour ¼ tsp. salt   For the caramel 1 small tin condensed milk 130g unsalted butter 130g demerara sugar   For the chocolte topping 125g milk chocolate

Created by Team MyDish

 

Preparation Method

 
To make the shortbread, cream together the butter and sugar.

Add the salt and egg yolks, then stir in the flour.

Wrap the dough in clingfilm and leave to rest in the fridge.

Line a baking tray with baking paper.

Roll out the dough for 0.5 thick in the tray.

Chill in the fridge for a another hour.

 

Preheat the oven to 160C/ 325F/Gas Mark 3.

Bake the shortbread until golden brown.

Remove from the oven and set aside to cool in the tin.

 

To prepare the caramel:

Melt the butter, then stir in the demerara sugar.

Leave to simmer until the sugar is completely dissolved.

Whisk in the condensed milk, then pour it over the cooled shortbread base. Spread out evenly, and set aside to cool completely.

Break and melt the chocolate.

Pour the chocolate over the cooled caramel, using the back of a knife. Put the tray in the refrigerator to allow the chocolate to set.