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Mini Millionaire Shortbread

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Rate this recipe 3.3/5 (119 Votes)

Ingredients

  • For the Shortbread:
  • 50g Unrefined Golden Caster Sugar
  • 150g Butter (softened)
  • 175g Plain Flour
  • 25g Rice Flour
  • For the Caramel:
  • 175g Butter
  • 175g Unrefined Golden Caster Sugar
  • 4 Tbsp Syrup
  • 397ml Condensed Milk
  • For the Topping:
  • 300g Dark Chocolate

Details

Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Budget Friendly

Preparation

Step 1

Heat the oven to 160/140 (fan) Degrees C.
Line a 20x23cm tin with baking paper, (making sure it overhangs slightly to remove easier when finished).

Step 2

For the Shortbread Layer:
Put all the Shortbread ingredients into a mixer, whiz until a soft dough is made.
Spoon into the tin and press down lightly to form a smooth base.
Chill in fridge for 20 minutes.
Bake for 35 Mins. Leave to cool.

Step 3

For the Caramel:
Place all the Caramel ingredients into a saucepan and stir over a low heat until butter has fully melted.

Step 4

Bubble and stir the mixture gently for 5-8 minutes until you get a thick fudge-like mix.
Pour over the cold shortbread in an even layer.
Leave to cool.

Step 5

Once the caramel has cooled, melt the chocolate in a bowl suspended over a pan of simmering water.
Spread evenly over the caramel and allow to set.

Step 6

When ready to serve, remove from tin using the paper to help and cut into 24 squares.

20x23cm Tin
Baking Paper
Food Processor

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Mini Millionaire Shortbread SHORTBREAD