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Here are your recipe and guide on how to make millionaire's shortbread caramel biscuits. Also, see the full tutorial.

Millionaire Shortbread (Small) (2).jpg

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

1. Press the dough into a greased swiss roll/rectangular tin and prick with a fork.
2. Bake at 180°C 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. Leave to cool.

100g/4oz Butter
10og/4oz Soft Brown Sugar
2 Tablespoons Golden Syrup
397g Can of Condensed Milk Dissolve and Simmer in a pan for approx 5 mins.

1. Do the drop test in water, scoop a blob of caramel from the pan with a small spoon and drop it into a sandwich tin of water; if you can push the caramel into a ball and it holds its shape, it is ready to take off the heat if it's stringy or making the water cloudy then put back on the heat boil for a little longer and repeat the test. Once it can hold its shape, it's ready to take off the heat.
2. Beat with a wooden spoon to thicken slightly.
3. Once the caramel filling is at the correct consistency pour over your biscuit base in the tin.

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

1. Melt Chocolate in the microwave, then pour on top of the 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.

Alternative biscuits.....

Instead of using caramel make peppermint in the middle instead.

Make the biscuit base as above, leave to cool.

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.

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).

Cut into slices.

This is the next non-birthday cake recipe I'll have a go at. Our youngest son loves Millionaire's shortbread. Watch this space 👨‍🍳.

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