Millionaire Shortbread

🏴󠁧󠁢󠁳󠁣󠁴󠁿 MILLIONAIRE SHORTBREAD 🏴󠁧󠁢󠁳󠁣󠁴󠁿 This was my ultimate fave tray bake when I was a kid, and I have been asked for this recipe so many times! I was looking through mums old recipe book from the 70s & 80s and found this old supplement on traybakes. The language used is so old fashioned, but the recipes are still true. I only tweaked this slightly, but checked with mum and it was the recipe she used when we were kids! Thankyou to whatever magazine or newspaper this originally came from, it’s damn delicious! Fills an 8” x 10” (20 x 26cm) tin Shortbread 150g plain flour - sifted 50g corn flour (starch)-sifted 160g butter (softened) 85g caster sugar Pinch salt Combine all ingredients in a stand mixer with a paddle attachment and mix till combined. Roll out to a rough rectangle no bigger than your greased tin and place within. Cut to fit using excess to fill corners. Prick all over with a fork and bake at 160c (fan forced) for 20 mins. Cool in tin. Caramel 160g butter 160g soft brown sugar 395g tin sweetened condensed milk 3 tbsp golden syrup 1 tsp smoked salt flakes Few drops vanilla essence Put all ingredients apart from salt and vanilla into a saucepan and heat gently till combined. Simmer and stir for at least 10-15 minutes till darker in colour & thickened. Add the salt and vanilla essence and mix well, pour carefully over the shortbread and tap tin on worktop to distribute evenly. Pop into fridge to set. Once set, melt 80g of each plain and dark chocolate. Stir thoroughly then pour over the caramel. Tap tap tap on worktop to level out and back in fridge to set. Using a sharp knife cut into squares and enjoy! I like keeping mine in fridge - enjoy ☺️

Unbalanced

% Daily Values based on a 2,000 calorie diet