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Millionaire's Shortbread
The combination of caramel and chocolate is just heavenly and these bite-sized treats are perfect for when you want a little sweet something.
CATEGORIES:
- Biscuits & Brownies
- father's day
- picnics
- coffee break
- snacks
Serves
12
PREPARATION
25 minutes
COOKING
30 minutes
INGREDIENTS
For the base
- 125g butter
- 50g Tate & Lyle Caster Sugar or Light Soft Brown
- 175g plain flour, sieved
For the filling
- 125g butter
- 50g Tate & Lyle Light Soft Brown Sugar
- 2 tbsp Lyle's Golden Syrup
- 150ml condensed milk
For the topping
- 150g dark chocolate
HOW TO MAKE THIS RECIPE
- 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.
- 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.
- 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.
- For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel.
- Leave in the fridge to set and then cut into 12 squares with a sharp knife.
