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Millionaire’s Shortbread

  Rating 0.0

Prep

25 mins

Bake

30 mins

Serves

12

Difficulty

Medium

About

The combination of caramel and chocolate is just heavenly and these bite-sized treats are perfect for when you want a little sweet something.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and Tate & Lyle Caster Sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.

Step 2

Press this dough evenly into a 20cm square tin and prick the surface using a fork. Bake for 25-30 minutes, remove from the oven and leave to cool in the tin.

Step 3

Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit and leave to set.

Step 4

For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel.

Step 5

Leave in the fridge to set and then cut into 12 squares with a sharp knife.

Ingredients – 3 items

Serving

1

For the base

Butter

Butter

125 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

50 g
Flour

Plain flour

Sieved

175 g

For the filling

Butter

Butter

125 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

50 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

2 tbsp
Buttermilk

Condensed milk

150 ml

For the topping

Chocolate

Dark chocolate

150 g

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