Easy Millionaires' Shortbread

Millionaires' shortbread could be a delicious mixture of crisp shortbread, thick caramel and delicious chocolate... instead of which it is often a slab of solid greasy pastry, a thin layer of icky stuff and a topping that nowhere near resembles the real thing!   I thought I'd start by using some nice shortbread, and then top it with a very easy caramel and some good quality chocolate.   The caramel is made simply by boiling a tin of condensed milk for a couple of hours.   You could make it gluten free if you used only rice flour for the shortbread.   What I did discover is that you can't cut it easily if the chocolate is too cold - as you can see from the photo below!

Easy Millionaires shortbread

Easy Millionaires' Shortbread

12oz/350g plain flour

4oz/100g caster sugar

8oz/220g butter at room temperature

1 tin condensed milk, simmered, unopened, for 2 hours, in a small pan with lots of water and a lid, then allowed to cool

12oz/340g  good chocolate (milk/dark)

Line a 12 x 8” tin with baking parchment in a long strip so that the ends stick out, then grease the sides.    Preheat the oven to 170 deg C.

Mix the shortbread ingredients together in a processor (it probably won’t form a ball, but stay as small pieces) and then press into the baking tin.   Prick with a fork and bake for about ½ to ¾ hour until golden brown.    Leave until cold for the next step.

Spread the caramel over the shortbread in a thick layer.  Melt the chocolate in the microwave and spread it over the caramel.  Chill so that the chocolate sets, then cut into squares.     Makes about 30 to 40 depending on the size!