Millionaire’s Shortbread is a family favourite here – is there anyone who doesn’t love the delicious shortbread, caramel and chocolate combo? This is actually a recipe my mum gave me – she used to make it every time we went away in the caravan! I haven’t made it myself for years but along with the rest of the nation I decided lock down was the perfect time to get my bake on! You might think making caramel is complicated but for this recipe you can do it all in the microwave and it’s super easy.

Ingredients

Shortbread

• 170g butter
• 85g caster sugar
• 225g plain flour

Caramel

• 115g butter
• 55g caster sugar
• 3 tablespoons golden syrup
• 1 tin (397g) condensed milk

Topping

• 200g milk chocolate or a mixture of milk and dark chocolate

Method

Preheat oven to 160°C

Line a rectangular cake tin (approx 30cm x 20cm) with baking paper. Make sure you leave some sticking up at the edges so you can easily lift the finished millionaire’s shortbread out in one piece for cutting.

Shortbread

1. Beat the butter and sugar together. I used a hand mixer but you can use a stand mixer or do it by hand with a wooden spoon.
2. Add the flour about a third at a time and mix thoroughly. Towards the end you may need to get your hands in and squeeze together into a dough.
3. Put your dough into the tin and keep pressing down until the base is covered. It might not seem like there is enough dough but trust me, just keep pressing it towards the edges and you’ll get there eventually!
4. Prick the shortbread with a fork as in the picture below then bake at 160°C for 25-30 minutes until light golden brown.
5. Set the shortbread aside to cool while you make the caramel.

Microwave Caramel

1. Put the sugar, butter, golden syrup and condensed milk in a large bowl. The caramel will bubble up when it is cooking so make sure your bowl is at least twice as big as the ingredients.
2. Microwave on medium for 10 minutes, removing to stir two or three times.
3. You should have thick caramel – if it still seems a bit runny then give it another minute in the microwave.
4. Pour the caramel over your baked shortbread. It will still be very hot at this stage so be careful.

Don’t lick the spoon!

It might be tempting but it is molten sugar and it will really burn your mouth! Make sure you let it cool a little before doing any tasting.

Leave the caramel to cool completely – you can do this in the fridge or at room temperature.

Topping

1. Melt the chocolate – I do this in the microwave but you can do it in a bowl over boiling water if you prefer.
2. Pour the chocolate over your caramel and spread out with the back of a metal spoon.
3. Leave until the chocolate is set. It’s best not to do this in the fridge as it can make the chocolate get a white bloom on it if it cools too quickly.

When the chocolate has set lift the whole thing out of the tin and cut into equal pieces. If you warm your knife under the tap then dry before cutting it can help stop the chocolate from cracking.

And finally…. enjoy your Millionaire’s Shortbread!

I hope you enjoy making my Millionaire’s Shortbread recipe. I’d love to see if you do – tag me on Instagram @tobygoesbananas

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