Millionaire's Shortbread
Servings 24 pieces
Ingredients
Shortbread
- 200 g plain flour
- 100 g semolina or medium cornmeal or rice flour
- 100 g granulated sugar
- 0.25 tsp salt
- 200 g butter cut into pieces
Toppings
- 175 g butter
- 175 g granulated sugar
- 60 ml golden syrup
- 400 g condensed milk
- 0.5 tsp salt
- 200 g dark chocolate
Instructions
- Heat the oven to 180C/350F/gas mark four. Grease a tin about 20x20cm. Put the flour and cornmeal into a bowl with the sugar and salt and mix well, then cut in the butter and mix to form a dough. Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.
- Put the remaining butter and sugar in a wide, heavy-based pan with the syrup, condensed milk and salt, and heat gently, stirring to melt the butter. Bring to a simmer and continue to simmer for about 10-15 minutes, until thick and fudgey. Pour over the shortbread and smooth with a palette knife. Leave to set.
- Melt the chocolate in a heatproof bowl over a pan of simmering water or in a microwave, and spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.