This take on a millionaire's shortbread has a thick layer of salted caramel. It has a crumbly shortbread base and thick chocolate topping.
Line a 18 x 27cm rectangular cake tin with nonstick baking paper. Heat the oven to gas 4, 180°C, fan 160°C.
For the shortbread base, put the butter and sugar in a bowl and beat with a wooden spoon until pale and creamy. Beat in the flour until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 mins until pale golden. Set aside to cool.
Meanwhile, make the salted caramel. Put the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 mins, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.
The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in the salt, then pour the caramel over the shortbread and leave to cool for 1 hr or until just set.
For the topping, melt the plain and white chocolate in separate bowls over a pan of barely simmering water, being careful not to let the bowl touch the water (or melt in the microwave in short bursts, stirring regularly). Pour the plain melted chocolate over the caramel, spreading out to an even layer if needed. Then add the white chocolate over the surface of the plain chocolate in a random manner. Using a skewer stick, swirl the chocolate to produce a random design. Then leave in a cool place (or the refrigerator) to set. Cut into squares to serve, the shortbread will keep in a tin for up to 1 week.
Ingredients
Directions
Line a 18 x 27cm rectangular cake tin with nonstick baking paper. Heat the oven to gas 4, 180°C, fan 160°C.
For the shortbread base, put the butter and sugar in a bowl and beat with a wooden spoon until pale and creamy. Beat in the flour until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 mins until pale golden. Set aside to cool.
Meanwhile, make the salted caramel. Put the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 mins, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.
The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in the salt, then pour the caramel over the shortbread and leave to cool for 1 hr or until just set.
For the topping, melt the plain and white chocolate in separate bowls over a pan of barely simmering water, being careful not to let the bowl touch the water (or melt in the microwave in short bursts, stirring regularly). Pour the plain melted chocolate over the caramel, spreading out to an even layer if needed. Then add the white chocolate over the surface of the plain chocolate in a random manner. Using a skewer stick, swirl the chocolate to produce a random design. Then leave in a cool place (or the refrigerator) to set. Cut into squares to serve, the shortbread will keep in a tin for up to 1 week.