When I was working in London there was a coffee shop just down the road from my office that sold the most amazing millionaire shortbread ever and since then I have been addicted to the stuff. Some places make it a bit too sweet and sickly, but I've followed this recipe a few times now and it always seems to turn out really well.
I just have a handwritten version of this recipe from my sister which I have then gone on to tweak, but I believe that it's originally from the Hairy Bikers.
- 125g butter
- 50g sugar
- 175g plain flour
Caramel & Chocolate Topping
- 410g condensed milk
- 50g butter
- 50g soft dark brown sugar
- 200g chocolate
I always split this recipe into three stages when making it: base, caramel layer and chocolate topping.
1. Leave the butter at room temperature to soften it. Once soft, mix it with the sugar and flour to form a dough. Press the dough down into a tray bake tin (or similar) and bake at 190 C for 20 minutes. Once out of the oven leave it to cool in the tray.
2. Put the condensed milk in a heavy bottomed pan (this is important!). Add the butter and sugar and bring to the boil. Make sure that you are stirring continuously as otherwise it will stick to the bottom and you will end up with burnt bits in your caramel. Boil gently for 5 minutes whilst continuing to stir. Pour this topping over the shortbread base layer and place it in the fridge to set. I find that it's best to leave it for at least a couple of hours.
3. Once you're happy with how set the caramel layer is melt the chocolate in a bowl over a pan of simmering water. Stir it whilst it melts and when you're happy with the consistency pour it over the caramel layer. Leave it to set in the fridge before cutting it into squares.