Chocolate Millionaire’s Shortbread
Recipe Video
| Serves: | Makes 16 squares |
|---|
Ingredients
Shortbread
- 100g Président unsalted butter, softened
- 50g caster sugar
- 175g Allinson Nature Friendly plain white flour
Caramel
- 110g Président unsalted butter
- 110g Billington’s Golden Caster Sugar
- 1 x 397g can of condensed milk
Topping
- 150g Silverspoon Cakecraft dark chocolate cake covering
- 150g Silverspoon Cakecraft white chocolate cake covering
Equipment
- Oven thermometer
- Scales
- Stand Mixer
- Spatula
- Sieve
- Baking paper
- 20 x20 cm baking tin
- Mixing bowls
- Spoons
- Non-stick pan
- Cocktail sticks
Method
- Preheat oven to 160c fan/180c/Gas Mark 4.
- Line a Baking tin, approx. 20 x 20cm, with baking paper.
- Cream together the softened butter and sugar in a stand mixer until light and fluffy.
- Add the flour to the bowl and ensuring the splash guard is in place Mix on a low speed until the dough resembles moist coarse breadcrumbs.
- Tip the dough into the prepared tin, spread evenly over the base and flatten using the back of spoon.
- Bake in the oven for 20 minutes until lightly golden around the edges.
- Allow to Cool completely in the tin.
- To prepare the caramel layer place the butter, sugar and condensed milk in a medium non-stick pan.
- Heat over a low heat, gently until the butter and sugar are melted stirring occasionally.
- Increase the heat to medium and bring to the Boil stirring constantly for five minutes.
- Pour the caramel over the shortbread base and allow to set.
- Once set melt the dark and white chocolates separately. Pour both over the caramel in a random pattern. Swirl together using a cocktail stick.
- Allow to set , cut into squares and serve.
Tips:
- Allow each layer to set and cool properly before moving on to the next stage.
- When making the caramel, once boiling, it is very important to Stir the mixture constantly to stop it from burning on the base of the pan and ruining the taste.
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