Salted Caramel Shortbread Slice aka Millionaire’s Shortbread

This is to die for. Literally. Scroll down the list of ingredients and you’ll see why. But don’t let that put you off. In the immortal words of Masterchef’s Greg Wallace it’s got the perfect buttery, biscuity base topped with oozing salted caramel and then a thick layer of slightly bitter chocolate. An orgasm on a plate if you will. What’s not to like… Adapted from Nigella’s Roxanne’s Millionaires Shortbread in Domestic Goddess.

For 24 pieces you need
225g plain flour
75g fairtrade caster sugar
375g unsalted butter
397g can sweetened condensed milk
4 tablespoons golden syrup
250g fairtrade plain chocolate
2 tsp salt, preferably something flaky like Maldon

Begin by making the shortbread. Place the flour, sugar and 175g of butter in a food processor and blitz till it turns into sandy rubble. If you don’t have a food processor you can do this by hand by rubbing the fat into the flour and sugar.

Tip the sandy mixture into a lined 23x23cm tin and press down. Bake in a 160 degree oven for 35-40 mins. You want a crisp, golden brown bottom so take care not to have the oven too hot or it will brown before it cooks through.

Meanwhile make the salted caramel by placing the remaining 200g butter into a pan with the condensed milk and golden syrup. I learnt previously when I made this that using a cheap pan separates the butter fat out and splits the caramel. This is NOT a good thing. I managed to resolve it by beating the caramel in the pan submerged in a washing up bowl of cold water but it’s tricky so I recommend using a pan with a deep a base as possible (a Le Creuset is brilliant but admittedly perhaps too middle class for this…). Anyways. Melt the butter into the condensed milk and syrup and then bring to the boil stirring constantly until it’s thickened and a light golden brown in colour. This will take about 20-25 minutes and can’t be rushed. To ensure you don’t let it catch you need to take it slow and steady, stirring all the time. Beat in 1 tsp of the salt and leave to cool.

The shortbread should be baked by now, and if it is, remove from the oven and leave to cool for 15-20 mins before pouring the likewise cooled caramel over the top. Tilt the tin to coat the base properly then sprinkle over the remaining 1 tsp of salt. Leave to cool while you melt the chocolate.

Melt the chocolate in a bain marie/bowl over a pan of water. I like to use 75% plain and 25% milk chocolate on mine, but do as you wish. Once the chocolate has melted, pour over the caramel, again ensuring it’s covered properly and leave until fully set. This means overnight unless you cheat like me and put it in the fridge.

Cut into squares and scoff. Yum. Yum. Yum.

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