Haven’t posted is so long, and admittedly I almost forgot about this blog!
Yesterday I made some millionaire shortbread, so I thought I’d make a quick post here.
For the shortbread:
250g plain flour
75g caster sugar
175g butter, softened
Part of the recipe is taken from BBC’s Good Food, and I ‘cheated‘ in the second part of the recipe!
1. Pre-heat the oven to 180’C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
Rather than following the rest of the recipe, I used several spoonfuls of a tin of Nestlé’s Carnation Caramel. After smoothing the caramel onto the shortbread, I refrigerated, and then poured over melted dark chocolate, and drizzled with melted white chocolate.
If you’d rather make your own caramel, BBC’s Good Food instructions are as follows:
2. To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
The final product was delicious and perfect for a quick snack!