Hello again and welcome back to my baking blog…
Today I decided it was time to make my ever-popular millionaire shortbread; crumbly shortbread covered in a thick layer of gooey caramel and topped with swirls of milk, dark and white chocolate. This recipe is pretty simple but will take a little waiting around between layers.
250g plain flour
75g caster sugar
175g soft spread
45g soft spread
45g soft brown sugar (light muscovado sugar)
375g condensed milk (one can)
100g milk chocolate
100g dark chocolate
100g white chocolate
1.Preheat your oven to 180 °C/gas mark 4. Grease and line a 33x23cm swiss roll tin.
2.Sieve the flour into a mixing bowl, add the sugar and soft spread. Using your hands rub the butter until the mixture resembles fine breadcrumbs. Then work until forms a firm dough.
3.Move the dough into the prepared tin and using your hand press the dough until it covers the base. Then using a metal spoon, smooth the dough out until even. Prick all over using a fork and bake for about 20 minutes or until lightly brown. Set aside on a wire rack to cool.
4. To make the caramel, measure the soft spread, sugar and condensed milk into a medium sized saucepan. Heat gently, stirring continuously until the sugar has dissolved. Continue to stir and heat until the mixture reaches a boil. Then reduce the heat and stir gently for another 10 minutes or until the caramel is thick and darkened in colour (IMPORTANT: Stir continuously to prevent burning!).
Left: Before heating. Right: After heating.
5.Pour the caramel onto the cooled shortbread base and leave aside to cool.
6.To make the topping, melt the milk, dark and white chocolate in separate bowls in the microwave (in short intervals to prevent burning).
7.Once the caramel is cooled, add spoonfuls of each type of chocolate onto the caramel. Then use a skewer to swirl the chocolate around and make sure you cover all of the caramel.
8.Leave to set in the fridge and then cut into bars and serve.
Thanks for reading again folks, I hope you give this a go and enjoy it as much as I do 🙂