Saturday, 26 October 2013

Millionaires Shortbread

On our trip to London this tea time treat became a staple in our diet. They sell it everywhere and it is very addictive therefore once we were back in Dubai with no where to buy Millionaires Shortbread, I had to make my own. It is just as good and eating it is so much more pleasurable knowing you've made it yourself. Here is the recipe:


For the base -
250g plain flour
1/2 cup caster sugar
175g or 3/4 cup unsalted butter

For the filling - 
100g unsalted butter, diced
1/2 cup light muscovado (brown) suagr
2 x 397g can sweetened condensed milk

200g milk or dark chocolate for topping, whichever you prefer.

- Preheat oven to 180C. Lightly grease and line a 33 x 23cm swiss roll tin.
- Combine flour and caster sugar in a bowl then rub in the butter until the mixture resembles fine bread crumbs. Mixture should be able to hold together when pushed, however you do not want to knead the dough. Place into the prepared tin and press mixture evenly throughout. Use the back of a spoon to smooth mixture out.
- Prick all over with a fork and bake for 20mins or until firm to the touch and very light brown. 
- Leave in tin to cool.
- To make the filling, put the butter, muscovado sugar and condensed milk into a saucepan and heat gently, whisking until the sugar has dissolved. 
- Bring to the boil, stirring constantly. Reduce heat and simmer gently, continue to stir for about 10-15mins or until it has thickened and turned a caramel colour. Take care that the mixture does not burn on the base of the pan. Remove from heat. 
- Pour caramel over the cooled shortbread base, spread evenly and leave to cool completely. 
- Melt chocolate in heatproof bowl in microwave then pour over cooled caramel. 
- Allow chocolate to set then cut into rectangles. This dessert freezes well and keeps best in the fridge.
*Makes around 12 rectangles.  

Melanie xo