Millionaire's shortbread recipe:
ingredients
(shortbread)
115g butter, plus extra for greasing
175g plain flour
55g golden caster sugar
(filling and topping
175g butter
115g golden caster sugar
3 tbsp golden syrup
400g condensed milk
200g plain chocolate
preheat oven to 180C. Grease and line a 23cm shallow square cake tin
place butter flour and sugar in a food prcessor (I used the kbeater) and process until it begins to bind together. Press mixture into the tin, and smooth the top.
Bake for 20-25 minutes or until golden.
Meanwhile, put the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar issolves. Bring to the boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes thick. Pour over the shortbread base and leave to chill in the fridge until firm.
Melt the chocolate, leave to cool slightly, then spread over the caramel. Chill in the fridge until set. Cut into pieces. Enjoy
A few things of note. We doubled the shortbread quantity, because we thought it would be quite thin. It's a nice thickness, but witht eh caramel and chocolate, it's really heavy. oood though. I thought the shortbread could have done with being sweeter, but my neighbour thinks it's ok as is.
Apologise for any spelling mistakes. MN is being strange for me, and the posting box is teeny, so it's hard to see what I've typed.