Sunday, July 08, 2012

millionnaire shortbread

It's so good when your work turns out looking very much like the photo on the recipe. (The one above is mine, the recipe below is a slightly-adapted version of the one that appeared in a recent magazine)

Ingredients

For the base:
175g butter
60g caster sugar
225g flour
ginger to taste, chopped

For the caramel:
140g butter
1 tin condensed milk
4 tbsp golden syrup
20g sugar

For the top:
200g -ish bar of cocoa-rich chocolate

For the base, rub the ingredients together to resemble breadcrumbs as for pastry. Press the mixture into a square flat tin.

Bake at 150 C until lightly golden and leave to cool

For the caramel, melt all of the ingredients together in a pan and bring to a gentle boil while stirring. Continue to stir and simmer for 10-15 minutes. It should thicken and darken in colour. pour over the base and leave to cool. It'll take some time to set.

When it has, melt the chocolate in a bowl set in boiling water, and pour over the caramel.

When set, cut into squares. Enjoy.

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