Recipes
Millionaire's shortbread
This super-rich family favourite will keep for up to 5 days in an airtight container
This super-rich family favourite will keep for up to 5 days in an airtight container
(109 votes)
Cook: 1 Hour
Serves: 30
Price: 21p per serving
Nutritional Information
Each 58g serving contains
Energy
1142kj
273kcal
1142kj
273kcal
14%
Fat
14.9g
14.9g
High
21%
21%
Saturates
9.2g
9.2g
High
46%
46%
Sugars
22.5g
22.5g
High
25%
25%
Salt
0.20g
0.20g
Med
3%
3%
of your reference intake.
Typical energy values per 100g:
1969kj/471kcal
Typical energy values per 100g:
1969kj/471kcal
Ingredients
125g caster sugar
350g plain flour, sifted
225g salted butter, chilled, cut into small pieces
150g unsalted butter
150g soft brown sugar
397g can Carnation Condensed Milk
150g Asda Dark Chocolate (50 percent cocoa solids), in squares
200g Asda Milk Chocolate, in squares
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 3.
2
Line the base and sides of a 20cm x 30cm shallow cake tin or roasting tin with baking paper. Mix the caster sugar with the flour and rub in the salted butter until the mixture looks like breadcrumbs.
3
Tip into the tin and press down very firmly with a large spoon.
4
Bake for 35 minutes until pale golden brown. Leave to cool in the tin.
5
Put the unsalted butter and brown sugar in a pan and heat gently until melted. Add the condensed milk and simmer gently for 8-10 minutes until the mixture thickens slightly.
6
As it cooks, stir continuously with a wooden spoon, making sure you take the spoon into the edges of the pan to stop it catching and burning. Pour over the biscuit base and leave until cold.
7
Put the chocolate in a large bowl. Put the bowl over a pan of hot water, making sure the base of the bowl doesn't touch the water. Leave until melted, stirring occasionally.
8
As soon as the chocolate is melted, pour onto the caramel and leave until set.
9
Cut into squares to serve.