By Hailey
Lyles Millionaire Shortbread
It’s no secret that the magical combination of shortbread, caramel and chocolate is just heavenly! That’s why these super-tasty bite-sized treats are perfect for picnics, parties, or just for when you want a little sweet something (or lots of little sweet somethings!)
Updated at: Sat, 14 Sep 2024 02:39:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories199.8 kcal (10%)
Total Fat10.8 g (15%)
Carbs24 g (9%)
Sugars14 g (16%)
Protein3.2 g (6%)
Sodium20.9 mg (1%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Base
Filling
Topping
Instructions
Step 1
Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and Tate & Lyle Caster Sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.
Step 2
Press this dough evenly into a 20cm square tin and prick the surface using a fork. Bake for 25-30 minutes, remove from the oven and leave to cool in the tin.
Step 3
Meanwhile, place the filling ingredients into a saucepan and stir until the sugar has dissolved. Bring to the boil slowly, then cook, stirring continuously for 5-7 minutes. Cool slightly, then pour over the biscuit and leave to set.
Step 4
For the topping, melt dark chocolate in a glass bowl over a pan of simmering water and spread over the caramel.
Step 5
Leave in the fridge to set and then cut into 12 squares with a sharp knife.
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