“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

9 comments:

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

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  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

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

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  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

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  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

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  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

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  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!

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  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

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  9. Popping in from 2017! Yummylicious :D)

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