Millionaire's shortbread
Classic bake with a mouth-watering caramel layer and half coated with chocolate, these shortbread biscuits make an eye-catching treat or delightful gift.
Brought to you by: Doves Farm
Established in 1978 by Michael and Clare Marriage, Doves Farm is an award-winning, family-owned Wiltshire miller specialising in Organic and Free From flours and foods. A well-known pioneer within the sector, Doves Farm has two distinct product ranges - Organic and Free From - both milled in their own dedicated mills. Doves Farm opened its first bakery in 1986 which is now a dedicated allergen free bakery.
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Servings
20 portions
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Serves
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Ingredients
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Method
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Step 1
Shortbread Base: Rub some butter around the inside of an 8x12"/20x30cm baking tray and pre-heat the oven to 180°C/Fan 160°C/350°F/Gas 4.
Step 2
Put the butter and sugar into a bowl and beat them together until light and fluffy.
Step 3
Add the flour and mix into very fine breadcrumbs or light dough.
Step 4
Tip the mixture into the prepared dish spreading it into the corners. Using the back of a spoon smooth the top. Prick holes all over the dough with a fork, and bake for 20 minutes.
Step 5
Caramel Layer: Put the butter, sugar and condensed milk into a saucepan, bring to the boil and simmer gently for 15 minutes stirring all the time. Remove the pan from the heat and spread the caramel over the cold shortbread, leave to cool.
Step 6
Chocolate Topping: Break both types of chocolate into small pieces and put them into a bowl with the butter. Melt gently until just runny and smooth.
Step 7
Spread the chocolate topping over the cold caramel. Drag the back of a fork across the chocolate to make lines and leave to set.
Step 8
Cut into squares and store the shortbread in a tin.
