millionaire’s shortbread, scottish

indulgent slices of chocolate, caramel and shortbread

ingredients (makes 16 pieces)

shortbread:

3oz caster sugar

6oz butter

8oz self-raising flour

caramel:

1 tin condensed milk

5 + 1/2oz muscovado sugar

5 + 1/2oz butter

1/2 tsp vanilla bean paste (if using vanilla extract, 1 tsp)

1/2 tsp ground sea salt

topping:

7oz milk chocolate

3 + 1/2oz white chocolate

1. Line an 8″ square baking tin with baking paper and preheat your oven to 340F/170C (fan).

2. Rub 6oz of butter into the flour and caster sugar between your fingers until it becomes the consistency of breadcrumbs.

3. Bake for 12 minutes (or until just slightly paler than golden) and leave to cool.

4. Melt the muscovado sugar and 5 + 1/2oz butter in a heavy-based pan on a gentle heat.

5. Add the condensed milk, vanilla and salt, and bring to a rapid boil, stirring constantly for about 4 minutes. For this recipe, undercooked caramel is preferable to overcooked (otherwise you can’t bite through it!) so err on the side of caution.

6. Remove it from the heat and immediately pour it through a sieve onto the shortbread. Leave it for 15 minutes, then allow to set in the fridge for at least 1 hour.

7. Melt the milk chocolate in a bain-marie and pour onto the caramel. Leave it to set only very slightly, around 5 minutes is advisable.

8. Melt the white chocolate and drizzle it over the milk chocolate. Using something pointy (e.g. skewer, toothpick) mix the 2 different chocolates together until you’re happy with the look. Then put it in the fridge until set.

9. Once set, remove the tin and baking paper. Using a big knife, cut into 16 pieces. Enjoy!!

Notes:

– Scotland is so cold that the millionaire’s shortbread sets quickly. If you are lucky enough to live somewhere warm, you might have to chill each layer in the fridge for at least an hour before adding the next!

– Dark chocolate could work as well, it’s just less traditional. But in terms of making this recipe dairy-free…good luck!!

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