GrassHopper
20-03-11, 12:02 PM
This is a really easy recipe and the results are totally delicious. If you like caramel and chocolate, you will love these. Totally scrummy!
https://www.thctalk.com/gallery/data/1280/Millionnaire_Shortbread.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/69387/title/millionnaire-shortbread/cat/1280)
Ingredients:
30g Castor Sugar
140g Plain Flour
225g CannaButter
115g Soft Brown Sugar
2 tbsp Golden Syrup
397g tin of Condensed Milk
1/2 tsp Vanilla Essence
Method:
1. The Biscuit Base.
Preheat oven to 180C/350F/ Gas 4. Lightly grease and base line a shallow cake tin/swiss roll tin. Add the castor sugar to the flour and rub in half the butter until the mixture resembles breadcrumbs. Knead slightly then press the mixture into the tin. Bake for 25 mins. Let it cool in the tin.
2. The Caramel
Put the remaining butter, brown sugar, syrup and condensed milk in a heavy based pan over a gentle heat and stir until dissolved. Bring to boil and then simmer for 7 minutes, stirring slowly continuously to prevent it from burning and sticking to the pan. Add the vanilla essence, remove from the heat and beat it hard with a wooden spoon until cool and shiny. Pour over shortbread base and leave to cool.
3. The Chocolate Topping
Melt the chocolate and spread over the top and leave to set.
Cut into squares and serve.
Enjoy!
https://www.thctalk.com/gallery/data/1280/Millionnaire_Shortbread.jpg (https://www.thctalk.com/gallery/showphoto.php/photo/69387/title/millionnaire-shortbread/cat/1280)
Ingredients:
30g Castor Sugar
140g Plain Flour
225g CannaButter
115g Soft Brown Sugar
2 tbsp Golden Syrup
397g tin of Condensed Milk
1/2 tsp Vanilla Essence
Method:
1. The Biscuit Base.
Preheat oven to 180C/350F/ Gas 4. Lightly grease and base line a shallow cake tin/swiss roll tin. Add the castor sugar to the flour and rub in half the butter until the mixture resembles breadcrumbs. Knead slightly then press the mixture into the tin. Bake for 25 mins. Let it cool in the tin.
2. The Caramel
Put the remaining butter, brown sugar, syrup and condensed milk in a heavy based pan over a gentle heat and stir until dissolved. Bring to boil and then simmer for 7 minutes, stirring slowly continuously to prevent it from burning and sticking to the pan. Add the vanilla essence, remove from the heat and beat it hard with a wooden spoon until cool and shiny. Pour over shortbread base and leave to cool.
3. The Chocolate Topping
Melt the chocolate and spread over the top and leave to set.
Cut into squares and serve.
Enjoy!