Called Millionaire’s Shortbread because it is so rich, this chocolate caramel shortbread is a bestseller in every café you visit. It comes with a warning: when you make it at home, you’ll eat the lot! We’ve also given you instructions to adapt the master recipe to make Ginger and Chocolate Shortbread.
Equipment: you’ll need a flat baking tray or swiss roll tin measuring about 32.5 x 22.5cm (see below).
For the shortbread biscuit:
300g plain flour, sifted
75g caster sugar
200g butter, plus extra for greasing
For the caramel topping:
2 x 397g tins of ready-made caramel
For the chocolate layer:
180g dark chocolate (55%-62% chocolate)
1. Preheat the oven to 180C/350F/Gas 4. Line a large flat baking tin (32.5 x 22.5cm) with baking parchment allowing the baking parchment to come up over the sides (it will be easier to lift out).
2. Make the shortbread biscuit. Whisk the flour in a large bowl to lighten it, add the caster sugar and stir well to combine. Rub in the butter until the mixture resembles fine breadcrumbs (or whizz the flour, sugar and butter together in a food processor until it clumps). Pour the mixture into a baking tin and press gently to flatten it and spread it out to all corners of the tin. Bake for 25 minutes or until pale and a light golden colour. Cool in the tin.
3. Pour the caramel topping over the cold shortbread, level out with a large spoon or palette knife and place in the fridge for 30 minutes.
4. Melt the chocolate in a bain marie or heatproof bowl over a pan of boiling water, making sure the bowl doesn’t touch the water. Stir the chocolate to help it melt. Pour over the shortbread/caramel base and smooth out. Set the baking tray on a wire baking rack and leave to cool. To remove the shortbread from the tin, lift the parchment paper out carefully, peel the paper from the shortbread and cut into squares. Store in between sheets of parchment in an airtight container.
How to make caramel from a tin of condensed milk by boiling the tin.
You can also make caramel by boiling the tin of condensed milk in a large saucepan of water. Do a few tins at a time and you will always have caramel ready to eat. As long as you don’t open them, they will keep until the end-date on the tin.
To make Ginger Millionaire’s Shortbread (as our picture shows), add 2 teaspoons of the syrup from a jar of crystallised ginger to the chocolate when you melt it and top the Millionaire’s Shortbread with slivers of crystallised ginger.
A note on baking equipment for this recipe
Any heavy flat baking tray will work for this recipe: if it is too light, it will warp in the oven. A swiss roll tin is perfect because it has short sides and you can use it to make roulades and sponge bases too. If you buy a baking tray like this, keep it solely for sweet recipes and don’t use it to roast vegetables or meat because it may pick up strong flavours. You’ll find a good baking tray in any kitchen store or homeware shop – we’ve shown one from Amazon below purely so you can see the image. You don’t need to send away for one, it’s actually better to be able to feel it in your hand before you buy it as weights vary. A good quality tray will last years.
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Photograph © foodpixies.com