Millionaire Shortbread

Are you like me and starting to feel autumnal? With the change in weather, starting early morning school runs in the rain l fancied making something that made me feel a little cozy and making millionaire shortbread didn't fail me. Me and my youngest (I am down to one bakers assistant) made our millionaire shortbread. I loved the stages that are required due to the different layers to it. We made our own caramel which we added a little sea salt for a bit of zing.

Once ready, we enjoyed a slice with a hot cuppa for me and choc choc milk for him. Enjoy!.

Millionaire Shortbread

Prep time: 15 minutes Cook time: I hour 20 minutes Makes: 12 squares

Millionaire Shortbread

Ingredients

For the shortbread base

250g of Plain flour sieved

175g of Softened butter

80g of Caster sugar

Boiling water for melting the chocolate

For the caramel

1 can of Caramel (we made our own - see recipe on blog)

For the topping

200g of milk Chocolate

Equipment

2 Mixing bowls

Saucepan

Spatula

Fork

20 x 20” baking tin

Greaseproof paper

Method

1. Preheat the oven for 180C.

2. Grease the baking tin and line with greaseproof paper.

3. In the mixing bowl sieve the flour and add the caster sugar. Mix together with the spatula to combine the ingredients.

4. Add the softened butter and using your hands begin to rub the ingredients together with finger tips to make into a breadcrumb texture.

5. When the ingredients are combined kneed into a dough.

6. Lay the dough in the lined baking tray and spread it out to cover the base. Use your hands to spread the dough and push it down gently to help set it.

7. Using the fork, gently push holes throughout the dough.

8. Place in the oven and bake for 20 mins.

9. Once baked leave the shortbread in the tin to cool and begin to make the caramel. (Following recipe from blog or using shop brought)

10. Once the shortbread has cooled, evenly spread the caramel over the shortbread and place in the fridge to set.

11. When the caramel has set begin to melt the chocolate by breaking up the pieces and placing them in the mixing bowl.

12. Place the mixing bowl on a saucepan of boiling water and stir with the spatula until all the chocolate has melted. TIP! Don’t allow the bowl to touch the water as this will scorch the chocolate.

13. Once the chocolate has melted spread over the caramel, using the spatula to spread it evenly.

14. Place back in the fridge to set.

15. When ready to serve cut into square pieces.

16. Enjoy!.