Easy Millionaire's Shortbread
Layers of crumbly all-butter Scottish shortbread topped with thick, slow-cooked caramel and a glossy blanket of Belgian chocolate.
Ingredients
- • 300g plain flour (2 cups)
- • 200g butter (1 cup)
- • 100g caster sugar (1/2 cup)
- • Pinch of salt (optional)
- • 100g butter (1/2 cup)
- • 85g light brown sugar (3/4 cup)
- • 2x 397g tins of sweetened condensed milk
- • 300g dark chocolate
- • Tbsp oil* See notes
Preparation Steps
Turn on oven to 160C/325F
Place a layer of baking paper into a 9-inch square baking tin with some overhang to allow you to lift it out later
Cream butter and sugar together until sugar is just dissolved.
Add flour (and salt if using) and mix together to form clumps, using fingertips if necessary
Tip into the baking tin and press out evenly
Bake for 25-30 minutes until lightly golden
Remove and allow to cool
Melt butter and sugar together in a saucepan over a medium heat
Add the two tins of condensed milk
Bring to the boil, stirring constantly and allow to boil for 1-2 minutes
Turn down to a simmer and continue to stir for 10-15 minutes until the mixture has thickened and darkened
Tip over the shortbread layer, using the back of a spoon to make the mixture smooth, or shake the tin from side to side
Allow to cool and set