Millionaire shortbread recipe

There is nothing quite as lovely as baking on a chilly Saturday afternoon so today I decided to do just that. I just love millionaire shortbread  and it always goes down well with the family so I decided to make these little beauties. Now I must confess that if you are one of those people that struggle with a fairy cake perhaps steer clear of trying this recipe because honesty they are a little tricky to make but oh my is it worth the effort because they are simply delicious :)

Ingredients 

Shortbread

•  75g caster sugar
• 175g plain flour
• 115g unsalted butter 

Filling 

• 2 cans of condensed milk
• 90g unsalted butter
• 90g muscovado sugar

Topping  

• 90g milk chocolate
• 90g dark chocolate
• 90g white chocolate 

 Method

 Now to start baking. Preheat your oven to gas mark 4 / 180°C / 350°F.

Grease and line a 20cm x 20cm tin. 

In a mixing bowl add the ingredients for the shortbread and rub together to create breadcrumbs.

Press the breadcrumbs into the tin firmly to make the shortbread and bake for 20-25 minutes or until golden brown.

Leave in the tin to cool.

In a saucepan add the filling ingredients. Heat on a medium heat stirring constantly I've found its best to mix with a balloon whisk. Stir until the mixture starts to boil and all the sugar has melted (at this point it should start to bubble). Lower the heat and simmer for 5-10 minutes stirring constantly until the caramel starts to become thick. 

(It will thicken even more as it cools)

Pour over the shortbread base and leave to go cold.

Melt your chocolate separately. Now for the really fun part, to create the marble effect I went for simply dollop the milk and dark chocolate and use a teaspoon to swirl the two together. You can then drizzle the white chocolate over the whole thing.

Leave to cool and slice.

I find the cooler they are the more delicious they taste.

So there you have it a lovely millionaire shortbread recipe. I hope you enjoy making them as much as I did, and enjoy eating them even more.

This was the amount made when the recipe was halved.