Monday, 29 October 2012

Millionaire's shortbread

We have a tradition in the lab that you bring cakes in on your birthday. Home-made is always encouraged and one of my favourite party bakes is this Millionaire's shortbread. Enjoy.

Mmmm, sweeet!!!
  1. Make shortbread:
    • 200g/7oz butter
    • 115g/4oz caster sugar
    • 285g/10oz plain flour
    • Cream the butter and sugar, beat till fluffy, add flour to make a dough. Spread out in an even layer in a 22x30cm/9x12inch tin. Bake in a pre-heated oven at 180C/350F/gas mark 4 for 20 minutes or until golden-brown. Allow to cool to room temperature.
  2. Make caramel filling:
    • 115g/4oz butter
    • 115g/4oz caster sugar
    • 400g/14oz can of condensed milk
    • Put all the ingredients into a saucepan and gently melt the butter and dissolve the sugar. Once dissolved turn up the heat and bring to the boil for five minutes, stirring constantly. Do not touch this as it most closely resembles sweet napalm! Cool for one minute in a sink filled with cold water. Pour over the cool shortbread and allow to coll and set at room temperature.
  3. Make the topping:
    • 115g/4oz plain chocolate
    • Melt the chocolate and pour over the cooled and set caramel. Mark into fingers but do not cut until the chocolate is cooled and set.
  4. Cut into fingers or squares and serve.

Recipie from Leiths baking bible, buy it and never look back!


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