Anything made of caramel is always tempting, especially millionaire’s shortbread. It’s that combination of shortbread, caramel and chocolate that I find so irresistible.
I’ve tried making it a few times and this last batch I made is the best, so far. It could be better, the shortbread could be shorter and the chocolate a bit thicker to reach perfection, but the caramel part was scrumptious.
- 115g butter
- 60g soft light brown sugar
- 225g plain flour
I rubbed the butter into the flour, added the sugar and worked it together to form a firm dough. Then I pressed the mixture into a 23cm square cake tin, pricked it all over with a fork and baked it in the oven at 190° for 20 minutes. I left it to cool and then –
For the caramel, I used the recipe on a tin of condensed milk:
- 120g butter
- 75g brown sugar
- 2 tablespoons of honey
- 397g can condensed milk
It all went into a saucepan and I cooked it over a moderate heat and stirred until the sugar melted and the ingredients were combined. Then I brought it to the boil and lowered the heat and simmered for 3 to 4 minutes until thickened, and then poured it over the shortbread and left it to set.
For the topping I melted some milk chocolate in a bowl over a pan of barely simmering water and poured it over the caramel. I’d have preferred plain chocolate, but milk chocolate was all we had in the house.
See Beth Fish Reads for more Weekend Cooking posts.