Salted Caramel Millionare´s Shortbread

Name: Salted Caramel Millionare´s Shortbread
Cuisine: British
Ingredients: For the shortbread; 185 g butter; 75 g caster sugar; 250 g plain flour (or 220g flour and 30g ground rice; For the caramel filling; 185 g butter; 75 g caster sugar; 3 tbsp golden syrup; 390 g can sweetened condensed milk; 1/2-1 tsp salt (to taste); For the chocolate topping; 150 g plain chocolate

Joanne @JoanneinBath

Bath, UK

Needed to make something for a working party to paint (yawn) the inside of our tennis club house. Thought this would be just the thing for eating with mugs of tea for an energy boost/sugar rush. This isn't a speedy recipe as it has three stages, and I do find caramel a bit stressful, but the effort is really worthwhile for that amazing combination of buttery, crunchy shortbread base and smooth salty caramel filling. And of course, as always, homemade tastes so much better than store bought.

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Ingredients

For the shortbread
185 gbutter
75 gcaster sugar
250 gplain flour (or 220g flour and 30g ground rice
For the caramel filling
185 gbutter
75 gcaster sugar
3 tbspgolden syrup
390 gcan sweetened condensed milk
1/2-1 tspsalt (to taste)
For the chocolate topping
150 gplain chocolate

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Steps

1

Butter a 18x27cm (7x11in) baking tray and line with baking parchment. Preheat the oven to 180C/Gas 4.
2

In a food processor, whizz together the butter and sugar until light and creamy. Add the flour and pulse until just mixed, don't over process. You can also do this by hand in a large bowl with a wooden spoon.
3

Tip the shortbread mixture into the prepared tin and press down evenly. Bake in the oven for around 20 minutes until crisp and golden. Set aside to cool.
4

Pour the condensed milk into a pan and add the butter, sugar and golden syrup. Heat on medium, stirring, until the butter and sugar have melted, then turn the heat up until the caramel is bubbling. Cook, stirring all the time, for about 5 minutes until dark golden. Stir in the salt.
5

Pour the caramel on to the cooled shortbread, making sure it goes right to the edge on all sides, then bang on the surface to release any air bubbles and help to flatten. Leave to cool completely.
6

Melt the chocolate in a pan on a very low heat and pour over the top of the caramel, smooth and spread evenly then leave to cool slightly. Use a sharp knife to cut into squares then leave to cool completely until the chocolate is hard before removing from the tin.

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Cooksnaps

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Joanne @JoanneinBath

on May 29, 2016 22:39

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.