Recipes and Guides

Millionaire’s shortbread recipe and guide.

Here is your recipe and guide on how to make millionaire’s shortbread caramel biscuits.

BISCUIT BASE
125g/5oz Butter
100g/4oz Sugar Cream together the butter and sugar.
250g/10oz Plain Flour Add the flour and mix to a dough.

METHOD

1. Press the dough into a greased swiss roll/rectangular tin and prick with a fork.
2. Bake at 180°C Electric (Fan assisted)/ Gas Mark 4/5 for approx 20 minutes or until golden in colour. . If the oven is not fan assisted increase the temp by 10 – 20°C
3. Once baked remove from the oven and leave to cool.

CARAMEL FILLING
100g/4oz Butter
10og/4oz Soft Brown Sugar
2 Tablespoons Golden Syrup
397g Can of Condensed Milk

METHOD

1. Place all the ingredients into a pan, let the sugars dissolve and simmer in a pan for approx 5 mins.

2.Do the drop test in water, take a blob of caramel and drop it into a sandwich tin of water, if you push the caramel into a ball and it holds its shape it is ready to take of the heat, if not boil for a little longer and repeat the test.
3. Beat with a wooden spoon to thicken slightly.
4. Once the caramel filling is at the correct consistency pour over your biscuit base in the tin.

TOPPING
200g/8oz of Chocolate of your choice Dark/White/Milk or Orange Chocolate

METHOD

1. Melt Chocolate in microwave, then pour on top of caramel and swirl for marble effect or just place small pieces of chocolate on the warm caramel and it will melt itself.
2. Place in the fridge for the chocolate to set.
3. Ensure you bring the finished biscuit back to room temperature before slicing and eating otherwise the caramel will be very hard.

print

Facebooktwitterredditpinterestlinkedinmail
I'm here to help inspire you, teach you and extract your hidden talents. I will introduce you to the fun limitless world of baking, cake making & ...
Alternative biscuits.....<br />
<br />
Instead of using caramel make peppermint in the middle instead.<br />
<br />
Make the biscuit base as above, leave to cool.<br />
<br />
Sift 350 grams of icing sugar into a bowl, and gradually add 3-4 tablespoons of water to the powder in stages, add the peppermint extract and green food colouring. Mix using a spoon or whisk. Once combined pour over the biscuit base and then rotate the tin in the air so that the glaced icing mix can spread evenly across the biscuit. Leave to set.<br />
<br />
Now melt your chocolate of choice (dark would be good for this recipe) in a bain marie or in the microwave. Pour over the icing and leave to set (place in the fridge to set quicker). <br />
<br />
Cut into slices.<br />
<br />
Enjoy!
A