“Be yourself; everyone else is already taken.” ....Oscar Wilde

Monday, 23 January 2012

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

8 comments:

  1. my heart says yes yes but my hips say no no no!
    I always follow my heart, yum yum yum

    ReplyDelete
  2. Glad to hear you follow your heart Laurie...a kindred spirit ;D
    They are very yummy so well worth an extra layer. Besides you're in winter so you need to keep cosy xoxo

    ReplyDelete
  3. Very elegant photo and it looks so good, Yum!

    ReplyDelete
  4. They are a real treat...but not so sure about the photo. As I mentioned I had difficulty cutting them and then having them warm up too quickly. Not a problem when I used to make them in Scotland!
    I wanted to place them on a bed of $50 dollar notes ~ but sadly I didn't have any, so rose petals and a gold platter had to do :D
    Have a great week x

    ReplyDelete
  5. One of our favourite indulgences Neesie!! Oh so scrummy!! I wish I could reach in and have a bite. Darn . . . I guess I'll have to make my own eh?? xxoo

    ReplyDelete
  6. Hi Marie, yep its been one of our's for years. I like the way they keep so well and are so handy if someone calls for a cuppa.
    I've got the kettle on so pop over if you're free :D
    Off to do my Daybook now....diddledeedee....diddledeedee xoxo

    ReplyDelete
  7. Yum-oh! They look like the absolute perfect partner for a cuppa! I was once told that when you combine chocolate and caramel the calories cancelled each other out... Hmmm.. I know it's not true but... I'd rather act the fool. Thanks for sharing! PS - I know what you mean about the weather... Perth 41.9 degrees YUK!

    ReplyDelete
  8. Oh I like the sound of that too...cancelling out the calories :)
    We're due for 34 degrees tomorrow so positively chilly to you.
    Stay cool and thanks for popping by.
    Have a wonderful weekend :D

    ReplyDelete

I get so excited to see you here and love to read your thoughts and comments.
I always try to answer each one personally (I think it's only polite)
...♥...I truly appreciate your precious time here so thank you ...♥...

Related Posts Plugin for WordPress, Blogger...