Nigella’s millionaire’s shortbread

Updated at: Thu, 17 Aug 2023 03:13:06 GMT

Step 1

Preheat the oven to 170°C/gas mark 3.

Step 2

Put the flour and sugar into a bowl and rub in I75g of the butter, clumping the dough together to form a ball. Press this sandy shortbread mixture into the tin and smooth it with either your hands or a spatula. Prick it with a fork and cook for 5 minutes, then lower the oven to 150°C/gas mark 2, and cook for a further 30-40 minutes until it is pale golden and no longer doughy. Let it cool in the tin.

Step 3

You should do this next stage yourself rather than letting children do it, because, the mixture gets fantastically hot. Melt the remaining 200g of butter in the microwave in a large microwavable bowl) for 2-3 minutes, then add the condensed milk and golden syrup.

Step 4

Whisk the mixture well until the butter is thoroughly incorporated. Heat for 6-7 minutes until it is boiling, stirring thoroughly every minute. As a microwave novice, I found this bit difficult and had to watch that I didn't burn the toffee mixture (I did once), which is why I caution you to check and stir every minute.

Step 5

It's ready when it's thickened and turned a light golden-brown. After removing from the microwave, let it rest for a few moments before the final stir. Pour this molten toffee evenly over the cooled shortbread and leave it to set.

Step 6

Break the chocolate into pieces and melt it in a bowl in the microwave. Pour and spread it over the fudge mixture (the less you touch it, the shinier it will be) and leave it to cool. Once set, cut the caramel shortbread into pieces.

Step 7

The squares can be stored in the fridge to keep them firm, though if it's winter that shouldn't be necessary.

0 liked

0 disliked