Recipes
Billionaire’s shortbread with ‘gold’ dust
Blinged-up bites with the Midas touch – rich in every sense of the word
Blinged-up bites with the Midas touch – rich in every sense of the word
Cook: 1 Hour
Serves: 30
Price: 21p per serving
Nutritional Information
Each 51g serving contains
Energy
990kj
237kcal
990kj
237kcal
12%
Fat
12.8g
12.8g
Med
18%
18%
Saturates
8.2g
8.2g
Med
41%
41%
Sugars
19.4g
19.4g
High
22%
22%
Salt
0.05g
0.05g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1941kj/464kcal
Typical energy values per 100g:
1941kj/464kcal
Ingredients
350g unsalted butter
325g plain flour
100g caster sugar
150g light soft brown sugar
397g can condensed milk
200g Extra Special 85% Cocoa Solids Dark Cooking Chocolate
Chosen by you Edible Lustre in Gold
Method
1
Preheat the oven to 160C/ 140C Fan/Gas 3. Line a 20cm x 30cm shallow cake tin with baking paper. Cube 200g of the butter and, in a bowl, rub into the flour and caster sugar until the mixture resembles breadcrumbs.
2
Transfer to the tin and press into an even layer with the back of a spoon. Bake for 35 mins, then cool in the tin.
3
Put the brown sugar and remaining butter in a pan and heat gently until melted. Add the condensed milk and simmer gently for 8-10 mins until it thickens slightly. Stir continuously with a wooden spoon, going right into the corners so it doesn’t burn.
4
Pour over the cooled base then leave until cold and set.
5
Melt the chocolate in a bowl over gently simmering water, making sure the bowl doesn’t touch the water. Pour on to the caramel and leave until set. Finish with a dusting of gold lustre, and cut into 30 squares.