Staying Sane in Self Isolation- Millionaire Shortbread

MM
Apr 30, 2020
2 min read

An advantage of having all this time on our hands is being able to bake so much and i am loving it. I dragged this out for the whole morning to give myself something to do but it is a simple recipe and can be done a lot faster than the pace i completed it in. This Millionaire shortbread doesn't include any obscure ingredients that you wont have in the cupboard other than condensed milk but all little and big supermarkets will have this and it isn't expensive (£1.89 from Tesco). I got all the ingredients from Tesco and it came to £6.29 altogether.

Although this recipe isn't packed with protein or vegetables, it is still just as important to enjoy sweet treats to keep yourself happy, so when you make these, make sure you enjoy them as much as i did.

(nutritional information at the bottom of the page )

INGREDIENTS-

SHORTBREAD-

250g flour (self raising or plain)

75g caster sugar (you can also use brown sugar or light muscovado sugar)

175g butter, softened

CARAMEL-

1 tin of condensed milk ( you can use evaporated milk instead, just add 2 cups of sugar in)

2 tablespoons of golden syrup

100g of brown sugar (or caster sugar)

100g butter

TOPPING-

400g milk chocolate

STEP BY STEP

1) preheat your oven to 180 degrees fan and spray a baking tin with low cal cooking spray

2) Mix the flour and sugar. Break the butter into the mixture in small pieces.

3) Use your finger tips to make a breadcrumb texture, then knead in the bowl to form a dough

4) press the dough into the tin and bake in the oven for 20 minutes

5) Leave in the tin to cool. ( i did a 45 minute work-out in this time and it was cool when i returned)

6) Mix the butter, sugar, golden syrup and condensed milk in a large sauce pan. (don't forget the extra sugar if you are using evaporated milk). Do this for about 7 minutes until it is golden brown in colour and the liquid is thicker.

7) Pour over the shortbread and place in the fridge for 2 hours. (on a flat surface)

8) The caramel should have hardened a bit, now you should melt the chocolate.

Break the chocolate into smaller squares and melt in a glass Pyrex bowl over boiling water in a boiling pan. do not let the bowl touch the water.

9)Pour the melted chocolate on top of the caramel and let it set in the fridge.

10) Once the chocolate has hardened, cut into squares and enjoy.