This is one of my children’s favourite treats and I am pretty fond of it too.
The original recipe came off the back of a tin of condensed milk over fifty years ago.
The home made version is so much better than any commercially produced version I have ever tasted, so it is worth making it.
The pictures below (for the eagle eyed) are taken from two recent sessions of making millionaires’ shortbread.
You start by making the shortbread
First take a 13 x 9 inch swiss roll tin – [Now it is worth saying that I have only recently obtained the correct sized tin and for years had to make do with a round 7 inch tin and a square 8 inch tin and it was so hard to share the ingredients equally. However that was actually less square inches, and having made it in the specified size tin, I think that a slightly smaller tin that gave a slightly thicker result may be better – say no smaller than 12 x 8 inch tin.]
Line the tin with foil (or greaseproof) and grease well with margarine or butter.
- 6oz plain flour
- 4oz butter
- 2oz caster sugar
and rub together until like fine bread crumbs. [I think the mixture in the photograph could have been rubbed a bit more.]
Spread evenly in the tin and press down well.
Then cook at 350deg F ( 170deg C) for about 20 minutes or less, depending on your oven.
[As I said this was one of two sessions. The first time the shortbread was cooked slightly less which was just as good. Any colour betweent he two below will do.]
While the shortbread is cooking you can make the caramel topping
- 4oz butter
- 4oz sugar
- 1 tablespoon golden syrup
- 1 large tin of condnsed milk. (397g)
[I don’t usually use the best butter for this but the Lurpak was the only one I had at the time.]
Melt the butter and sugar in a saucepan then add the golden syrup and condensed milk and mix well.
Boil over a low heat for about 10 minutes. Stirring all the time. It is as well to start testing the mixture after seven minutes. I suppose it is what you would call the ‘soft ball’ stage.
Spread the carmel over the shortbread which should now be cooked. It should be easy and will spread itself to a large extent.
Leave to cool.
When it is cold you can
cover with 6-8oz of chocolate
I use 200g Cadbury’s Bournville as a good balance between quality and price. Good quality cooking chocolate is even better as like the caramel it will spread itself and give a smooth finish. However I find most cooking chocolate in the shops is of a lesser quality.
Break the chocolate into pieces and heat in a bowl over a pan of hot water. Do not let the water boil or the chocolate will spoil and go gritty.
Then spread over the caramel and shortbread.
A fork can make the irregularities of the spreading disappear.
When the chocolate is firm but not fully set cut into pieces.
[I may have left the chocolate slightly too long here but cutting it up is the hardest part for me.]