Millionaire's Shortbread....

I'm a little late posting today...its been that kind of day....
Well the truth is that I've been out and about with a friend, who treated me to a lovely lunch :D
{Possibly a future post about the restaurant}.

Meanwhile back to todays post....yesterday I finally got around to some baking. I know its been ages but I hope you like my choice ~ the boys did.
You've probably heard about Millionaire's shortbread before or maybe you know them as Chocolate caramel shortbread fingers?
They are shortbread with a caramel layer, topped with chocolate as the name suggests. A little more indulgent hence Millionaire's shortbread....anyway here they are and the recipe below.... I hope you like them

Oh I should say this recipe comes with a warning....Don't look if you're on a New Year's healthy diet regime.... but in my defence, it does make a lot and they last, plus they're great for just having a little square with a cuppa and you can cut them as small as you like....Am I getting away with it? ; )

Apologies for the photo's....I wasn't impressed because the tray had been in the fridge and then to cut pieces for the photo without cracking the chocolate topping was tricky. I should have let them come to room temperature or at least to warm a little from the fridge. I can't help it I'm impatient plus we are currently having a 34 degree celcius...Phewph...so the chocolate was beginning to melt a little too much for my licking liking (whoops a little slip there)

Recipe:-

Base Ingredients:

250g unsalted Butter @ room temperature

150g Caster Sugar

150g Cornflour

300g Flour
 

Middle Caramel Layer Ingredients:

1 x 397g tin of Condensed Milk

100g Caster Sugar
100g Butter
2 Tbspn Black Treacle

Top Chocolate Layer
3/4 pound good-quality Chocolate ~ Milk or Plain ~ depending on preference.


1. Preheat oven to 170 degrees Celcius (Gas Mark 3 and half ) 
2. Cream together butter and sugar until light and fluffy. 
3. Sift together flours then add to butter and sugar mix.
4.Gently knead together to form a dough. Not too much handling to keep light.
5. Spread in base of greased plus papered or floured baking tin (20cm x 30cm)
6. Bake for 20 mins (approx)
7. To make caramel ~ Place butter, sugar, black treacle and tin of condensed milk into a pan. 
8. Gently melt together ~ stirring so that it doesn't stick to the bottom.
9. Boil gently for 5 minutes to form toffee.
10. Pour over the shortbread.
11. Melt chocolate in a bowl over a water vbath until smooth.
12. Cool slightly then pour over shortbread and caramel to make top.
13. Leave to cool and set.


It can be kept in fridge ~ if so, bring to room temperature before eating (although I like mine still chilled. Enjoy!

By the way "Gong Xi Fa Cai" ~ Happy Chinese New Year : D