after another basic baking balls-up, does anyone have a really good millionaire's shortbread recipe?

[FloraFinching]

I can make fabulous pastries, souffles, all the tricky stuff, so WHY does the basic stuff to make with DC elude me?

I have today make nasty millionaire's shortbread from a supposedly foolproof recipe in the Good Housekeeping Chocolate book. The caramel in particular is Not Right. Has anyone got a better recipe that doesn't require a microwave?

pleeeease?

yes.

From Tom Norrington Davies Just Like Mother Used to Make

For a 20.5 x 40.5cm baking tray

350g-400g shortbread for base ( assume you have recipe for this )
125g butter
100g caster sugar
2 tbspn golden syrup
Half a tin ( about 200g ) condensed milk
200g milk choc, broken up

Preheat oven to Gas 3/170c. Line baking tray with parchment. Press shortbread mixture evenly into base of tray using fingers, bake for 20 mins then set aside to cool.
Heat butter and sugar in pan. When sugar has dissolved, add the syrup and condensed milk. Bring the mixture to a boil, lower the heat and simmer for 3-4 mins, stirring constantly. It will thicken and go a toffee colour. As soon as this happens, spread it over the shortbread and allow it to cool.

Now melt choc with 4 tbspns water over a bain marie. As soon as you can, pour it over the toffee and biscuit and even it out with a knife. Water is added to choc so it can be easily poured on without the need to smooth over and you get a glossy smooth topping and it doesn't set totally brittle. Chill for at least an hour. It cuts easily. Stores in fridge for a week.

ooh, thank you.
this looks promising as the caramel recipe is very different to the one I followed.

Everything I have made from his book (about 20 recipes so far), have not only worked perfectly, but taste wonderful.

Good luck.

There's one on the back of my Condensed Milk tin, unfortunately it's evil Nestle, but here it is online

@taffetacat

yes.

From Tom Norrington Davies Just Like Mother Used to Make

For a 20.5 x 40.5cm baking tray

350g-400g shortbread for base ( assume you have recipe for this )
125g butter
100g caster sugar
2 tbspn golden syrup
Half a tin ( about 200g ) condensed milk
200g milk choc, broken up

Preheat oven to Gas 3/170c. Line baking tray with parchment. Press shortbread mixture evenly into base of tray using fingers, bake for 20 mins then set aside to cool.
Heat butter and sugar in pan. When sugar has dissolved, add the syrup and condensed milk. Bring the mixture to a boil, lower the heat and simmer for 3-4 mins, stirring constantly. It will thicken and go a toffee colour. As soon as this happens, spread it over the shortbread and allow it to cool.

Now melt choc with 4 tbspns water over a bain marie. As soon as you can, pour it over the toffee and biscuit and even it out with a knife. Water is added to choc so it can be easily poured on without the need to smooth over and you get a glossy smooth topping and it doesn't set totally brittle. Chill for at least an hour. It cuts easily. Stores in fridge for a week.

Thanks a lot for sharing and I also learn about this website (www.worldfoodstory.co.uk/). They share lots of things.