Millionaire's Shortbread
Ingredients
For the shortbread:
3 cups flour
1 tsp salt
3/4 cup sugar
1 1/2 cup cold butter, diced
Caramel Layer:
300g butter, diced
140g sugar
75g golden syrup
397g sweetened condensed milk
Chocolate Layer:
250g good-quality plain chocolate
10g butter
Preheat the oven to 325*F. Line a 9x13 in baking pan with parchment paper.
Sift the flour and salt together. Beat the butter and sugar on medium-high speed for 3-5mins until fluffy. Add the flour mixture and combine on low speed until a dough forms. Using parchment paper, press the dough into the baking pan. Chill in the freezer for 20min. Remove the top layer of parchment and bake for 5 min. Turn the oven down to 300*F and continue to bake for 15-20min, until lightly golden. Remove from oven and cool completely.
For the caramel layer, combine all ingredients in a small saucepan. Stir over a low heat until the butter melts. Simmer gently for 20mins until the mixture reaches 240*F. Pour over the cold shortbread in an even layer and leave to cool.
Heat the chocolate in a heatproof bowl set over a pan of gently simmering water. Once the chocolate has melted, stir in the butter until it melts. Pour over the caramel layer, spreading evenly with a palette knife. Leave to set and then cut into squares with a sharp knife. Wipe the knife after each cut to ensure clean cuts. They will keep in an airtight container for up to 5 days.
Caramel Recipe adapted from British Baking by Peyton & Byrne
