Millionaire’s Shortbread is a timeless treat. It has 3 layers: a shortbread base, a caramel centre and a chocolate topping! I like to use more milk chocolate than dark chocolate on mine, but you can play with the proportions as you wish. Traditionally it is made completely with dark chocolate instead of using a combination.
This is a snack that we used to make at home sometimes after school with Mum. I loved rubbing the butter and flour together through my fingers, enjoying the sensation of getting my hands covered in the dough, and gradually breaking it down into finer crumbs as the butter separated and became covered in the flour – something very satisfying about that. Then there’s the fun of making the caramel and dipping a sneaky finger in to ‘check that it’s ok’! (If you love caramel flavours, then you will adore this caramel cake with butter cream icing.)
The chocolate part, well what can I say – it has to be the crowning glory doesn’t it? I used to loved eating my way through the 3 layers. Sometimes biting through the whole cake, and sometimes eating it layer by layer.
Millionaire’s Shortbread is a timeless treat. It has 3 layers: a biscuit base, a caramel centre and a chocolate topping.
Ingredients
50g unsalted butter
75g plain flour
75g caster sugar
397g condensed milk (1 can)
50g unsalted butter
125g good quality milk chocolate, broken into pieces
100g good quality dark chocolate, broken into pieces
Instructions
Preheat the oven to 180ºC. Lightly grease an 18cm square cake tin – loose based or spring-form if you have one.
Make the shortbread: Rub 50g of the butter and the flour together through your fingertips to create a fine breadcrumb texture. Add 25g caster sugar and combine the ingredients into dough. Transfer the mixture to the prepared cake tin, pressing it into a flat layer. Bake in the oven for around 20 mins until light golden brown. Remove from the oven and leave to cool.
Make the caramel next: Melt the remaining butter together with the condensed milk and the remaining sugar in a heavy-bottomed saucepan, stirring everything together. Once the sugar has dissolved, bring the mixture up to the boil, reduce the heat and simmer very gently for around 5 mins. The mixture will thicken and turn lightly golden. Pour over the shortbread and let stand for 2-3hrs to set.
To make the chocolate topping: Melt the chocolate gently in a saucepan and pour it over the set caramel. Leave it to set before cutting the cake into squares.
This entry was posted on Thursday, 5 July, 2012 at 10:08 am by Christina Warren and is filed under Desserts, Less than 30 minutes.
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Millionaire’s Shortbread is a timeless treat. It has 3 layers: a shortbread base, a caramel centre and a chocolate topping! I like to use more milk chocolate than dark chocolate on mine, but you can play with the proportions as you wish. Traditionally it is made completely with dark chocolate instead of using a combination.
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I love this idea!