Millionaire’s Shortbread

Ingredients

225 g plain flour
75 g caster sugar
375 g unsalted butter
379 g can unsweetened condensed milk
4 tbsp golden syrup
325 g plain chocolate
200 mm square brownie tin or similar, greased and the bottom lined with waxed paper

Method

Preheat the oven to 170°C.

Bottom Layer

  1. Put the flour and sugar into a bowl.  Rub in 175 g. of butter, clumping the dough together to make a ball.
  2. Press this sandy shortbread mixture into the tin and smooth it down.
  3. Prick with a fork and cook for five minutes, then lower the oven to 150°C and cook for a further 30-40 minutes until pale golden and no longer doughy.
  4. Let it cool in the tin.

Middle Layer

  1. Melt the remaining 200 g. of butter in a large, microwavable bowl.  Add the condensed milk and golden syrup.
  2. Whisk the mixture well until the butter is thoroughly incorporated.
  3. Heat in microwave for 6-7 minutes until boiling, stirring thoroughly every minute. It's ready when it's thickened and turned a light golden brown.
  4. Pour this molten toffee over the shortbread and leave to set.

Top Layer

  1. Melt chocolate and pour over the fudge mixture and leave to cool.
  2. Once set, cut the caramel shortbread into pieces.

Makes about 24.