With the buttery crunchy shortbread, topped with gooey caramel and a layer of chocolate, these really are a treat.

Millionaires shortbread

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Course Biscuits

Cuisine British

Ingredients

  

Shortbread

• 175 g unsalted butter
• 75 g caster sugar
• 250 g self-raising flour

Caramel

• 175 g unsalted butter, cut into cubes
• 125 g soft light brown sugar
• 3 tbsp golden syrup
• 400 g condensed milk

Topping

• 200 g milk chocolate

Instructions

 

• Preheat the oven to 180ºc/Gas 4.  Line a swiss roll tin with baking paper.
• Sieve the flour into a bowl.  Add the butter and rub it in until the mixture resembles breadcrumbs.  Stir in the caster sugar, then knead the mixture lightly together to make a soft dough.
• Press this into the base of the tin, smoothing out to an even layer with the back of a spoon.  Prick all over with a fork.  Bake the shortbread for 25-30mins or until pale golden all over.  Set aside and cool.
• For the caramel, put the butter, brown sugar, golden syrup and condensed milk in a saucepan and cook over a low heat until the butter and sugar melt.  Bring to the boil, stirring constantly, then lower the heat and cook very gently, stir all the time, until the mixture has thickened until fudge like.  This will take around 10mins.
• Remove from the heat and pour over the shortbread.  Leave to cool completely.
• For the topping, break the chocolate into a bowl and set over a pan of water and simmer, stirring occasionally until smooth.  Pour the melted chocolate over the caramel and leave to set.  Remove from the tin, and cut into small slices.