Thinking of Millionaire Shortbread take me back to Scotland where the slices would be so thin and sweet but completely perfect. I would say this version is the opposite. It’s thick, chunky and an absolute mess! But the more the merrier it’s delicious.
115g/4oz unsalted butter, plus extra for greasing
175g/6oz plain flur
55g/2oz golden caster sugar
Filling + Topping
115g/oz golden caster sugar
3 tbsp golden syrup
400g/14oz canned condensed milk
200g/7oz plain chocolate, broken into pieces
- Preheat the oven to 180degreescelcius/350fahrenheit/GasMark4. Grease and line the base of a 23cm/9inch square shallow cake tin.
- Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 20-25 minutes, or until golden.
- Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick. Remove the shortbread base from the oven, pour over the filling and chill in the refrigerator until firm.
- Make the topping, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat, leave to cool slightly, then spread over the caramel. Chill in the refrigerator until set. Cut into 12 pieces with a sharp knife and serve.