Preheat the oven to 180°C and line a square tin with parchment paper.
Make the shortbread by rubbing the butter into the flour and sugar. Once it turns into a nice dough from mixing well, push it into the base of the tray until nice and even and bake for 20 mins.
While the shortbread is cooking make the caramel by adding all the ingredients to a pot and stirring constantly for 5-10 minutes until thickened.
Once cooked and cooled pour the caramel over the shortbread, smooth it out and then place into the fridge to set.
Melt the chocolate and then spread over top of the set caramel and then set in the fridge.
Cut into squares and enjoy.
Behind Every Bake
Millionaire’s Shortbread
CATEGORY: All Recipes
COOK TIME: 20 minutes
Share Recipe
What you need:
For the Caramel
100g light Demerara sugar
100g of butter
1 tin of condensed milk
For the Shortbread
250g of Odlums Tritamyl Flour
75g caster sugar
175g butter softened
For the chocolate
200g of milk chocolate
1tsp of sea salt
How to:
Preheat the oven to 180°C and line a square tin with parchment paper.
Make the shortbread by rubbing the butter into the flour and sugar. Once it turns into a nice dough from mixing well, push it into the base of the tray until nice and even and bake for 20 mins.
While the shortbread is cooking make the caramel by adding all the ingredients to a pot and stirring constantly for 5-10 minutes until thickened.
Once cooked and cooled pour the caramel over the shortbread, smooth it out and then place into the fridge to set.
Melt the chocolate and then spread over top of the set caramel and then set in the fridge.
