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| It's all about the layers |
Shortbread:
115g butter
56g caster sugar
170g plain flour
Caramel:
115g butter
115g caster sugar
4 tablespoons of condensed milk
2 tablespoons maple syrup
Topping:
170g plain chocolate
By far the easiest thing I have made this
year, and even better, all the ingredients – bar the condensed milk – I already had
leftover in the cupboard from previous bakes.
Preheat the oven to 180C.
First, break up the butter and caster sugar
in a bowl, then add in the flour to make a firm pastry.
Line a tray with baking paper, and press
the pastry firmly into the bottom. Then
cook in oven for around 15-20 minutes, or until golden brown. Leave to cool.
To make the caramel, put all the
ingredients into a saucepan and bring to the boil. Simmer for 5 minutes. Watch the pan, as it boils quite ferociously and
careful not to splash yourself. Once it
is at a thick-ish consistency, pour over the top of the shortbread and leave to
cool.
Melt the chocolate in a bowl. If you are melting it in the microwave, do it
in short bursts as to not burn it. Once
smooth, pour over the caramel, and leave to set.
And you're done. Easy peasy!
Tip: Once the chocolate has set, take the
biscuit out of the tray and cut squares into the biscuit before putting it in
the fridge. Trying to slice through hardened
chocolate makes messy presentation (if you’re a perfectionist like me, you’ll
know how heart breaking it is to serve Millionaire’s Shortbread with crumbled
bits of chocolate everywhere).
