These were made for my brother-in-law's (Well, almost brother-in-law's. They're getting married, in what? 35 days? Ahhh!) birthday. I've been sitting on the recipe for a while, almost a year now. I just couldn't find the perfect time to make it. But when L's birthday crept up on me, I simply couldn't resist any more!
Chocolate and Salted Caramel Millionaires Shortbread
Thanks to the BBC for the original recipe!
Ingredients:
For the Shortbread:
175g Unsalted butter
75g Caster sugar
1tsp Vanilla Extract
225g Plain flour
For the Salted Caramel:
200g Unsalted butter
397g Condensed milk (this is usually amount in a can)
4tbsp Golden syrup
1tsp Sea salt
For the topping:
350g Milk chocolate
1) Preheat your oven to Gas Mark 4. Line and grease a preferably square 8in cake tin, or if you're like me and lose everything you ever set eyes on, line and grease a 8 1/2in circle cake tin. Sigh.
2) Mix the butter and sugar together with a fork, then rub in half the flour. Add in the vanilla and then add the rest of the flour.
3) Press the dough into the cake tin. Prick the dough with a fork all over.
4) Bake the dough in the oven for 5 minutes, then turn the oven down to Gas Mark 2 and cook for another 35. If you notice that your shortbread has a air bubble in the middle, take out of the oven and whack it on the counter until it goes. Prick it a couple more times and put it back in. It should be alright now. Once cooked set aside to cool in it's tin.
5) Once the shortbread has cooled slightly, you can move onto the caramel. Add all the ingredients into the sauce pan and boil for 10 minutes. Stir constantly making sure you get into all the corners of the pan. If you don't, it will burn. It may be an idea to get someone else to help you while you add all the ingredients.
6) After 10 minutes you can add it to your shortbread. Let it cool, then pop it in the fridge until it's cooled and harden slightly.
7) Melt the chocolate and pour and smooth over the top of the caramel.
8) Pop back into the fridge until it's set. Cut into chunks and enjoy!
Until next time,
Katie.
