Millionaire's Shortbread

Something different today. As I said in the previous post, I do love baking (and cooking in general really) but don't have the opportunity as often as I did. Now it's the Easter Holidays and I don't have college or my work experience, my day off from work is my own! So I've been trying out a new Millionaire's Shortbread recipe. I've made it before using the recipe on the Carnation website but I wanted to try making my own shortbread, and also using salted caramel. When I saw this recipe in The Sunday Telegraph's Stella magazine I had to give it a go. To be honest I prefer the Carnation recipe for the caramel, but the shortbread is nice if you get the cooking time right! So next time I make it I think I will mix the two recipes together.

So here is the recipe. The original Stella bits are in italics, everything else is my two pennies worth!

Salted-caramel millionaire's shortbread

Recognise the bag I brought everything home in? :)

For the shortbread

300g plain flour

325g butter

80g golden caster sugar

3 tsp cornflour

1/4 tsp salt

For the topping I wasn't over keen on this recipe. The carnation one is much better, and you could just add the salt flakes. Also I prefer milk chocolate for millionaire's shortbread

115g butter

400g tin sweetened condensed milk

4 tbsp golden syrup

1 tsp Maldon sea salt flakes I suppose they don't have to be Maldon but they were the only ones in the shop near me!

225g good quality dark chocolate- but milk or white work equally well

1. Preheat the oven to 170C/340F/gas mark 3 1/2. Line a 12x9in tin (I used an 8x8 in and it was fine) with greaseproof paper.

2. Put the shortbread ingredients into a food processor and whizz until the mixture comes together in a ball. Press into the tin, prick with a fork and bake for 5 mins, then lower the temperature to 150C/300F/gas mark 2. Right this is a total lie. It wasn't even remotely ready. It's more like an hour at gas mark 5. Maybe my oven is just terrible.

3. To make the topping, melt the butter in a pan over a low heat then stir in the condensed milk and golden syrup. Bring up to a simmer then stir for ten mins over a low heat until thick and golden brown. As I keep saying, I prefer the carnation recipe but I'm sure this is fine.

4. Leave to cool a little. When a skin has formed, sprinkle the salt flakes over. Cool for 30 mins. Then melt the chocolate, pour it over the caramel and leave to set.

Big chunk gone already hehe

RECIPE ORIGINALLY APPEARED IN STELLA MAGAZINE 03/04/11

So, I'm not totally happy, but the shortbread is lovely so at least I have the recipe for that and I can use the carnation caramel. Sorry about the terrible photos, I'm camera-less so they were all done on my phone.

I have been tagged to do another post by Sophie from Country Girl Does Norfolk so thanks very much Sophie :) I will do that tomorrow!