I know I’ve written about this before, but I maintain that dieting in January is a rotten idea. We need tasty treats (and the occasional glass of wine) to make the dark mornings and freezing cold days bearable. These Millionaire’s shortbreads are just the thing to make life feel like it’s worth living and help you soldier on until spring.
And if you cut them really small there’s no need to feel at all guilty.
There are a few processes involved so I would not describe this recipe (which comes from Peyton and Byrne’s British Baking) as easy, but it does make a large amount so you will have enough to giveaway and share the love, as well as keeping some for yourself.
Makes about 30 small squares
- 200g butter, softened
- 100g caster sugar
- 100g semolina
- 200g plain flour
- 300g butter
- 140g caster sugar
- 75g golden syrup
- 397g can of condensed milk
- 300g of reasonable quality plain chocolate
Preheat your oven to 170oC fan.
Lightly butter and line a 33cm x 23cm Swiss roll tin or shallow baking tin.
Combine the shortbread ingredients in a bowl and mix with your fingers until the butter is evenly distributed and the mix starts to come together into a crumbly dough. Press the dough into the tin and prick it all over with a fork. Bake in the oven for 15-20 minutes until a light golden brown. Place on a wire rack to cool.
For the caramel, combine all the ingredients in a large saucepan over a low heat and stir with a wooden spoon until the butter has melted. Turn the heat up to medium so that the mixture starts to simmer and keep simmering and stirring the mixture until it turns a deep golden brown and looks like thick caramel fudge (for me this took 15 minutes). Don’t be tempted to leave it for a second as it will catch on the bottom of the pan and burn. Pour over the top of the cooled shortbread in an even layer and leave to cool and set.
Melt the chocolate in a heatproof bowl set over a pan of simmering walker or on a low heat in the microwave (which is what I do). Pour over the caramel layer and spread as evenly as you can with a palate knife. Leave to set and then cut into small squares (about 3-4 cm squared) with a very sharp knife.
They keep very well in a tin for up to 5 days (if they last that long).