Millionaires shortbread
No one can resist this delicious family favourite.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
1 traybake (20 x 20cm)
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
Preheat the oven to 180°C (fan).
Step 2
In a mixing bowl, cream together the butter and sugar with an electric hand whisk.
Step 3
Add the flour and cornflour and continue to mix with the electric hand whisk until a crumb consistency is achieved, then pour the mix into the lined tin. Spread it out evenly and push down so the crumbs form a smooth base, before baking for 15 minutes.
Step 4
Whilst the base is baking, put the toffees and double cream in the saucepan over a medium heat, constantly stirring until the toffees have melted and combined with the cream.
Step 5
Once baked, remove the base from the oven and pour the caramel over the top in an even layer. Allow the whole thing to cool. Melt the milk chocolate in the microwave in 30 second increments, stirring between each time and then pour over the cooled base and caramel to form another even layer.
Step 6
Place the whole thing in the fridge to chill for at least an hour – longer is preferable before removing from the tin and portioning.
