Mini Millionaire Shortbread
- 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
Level of difficulty Easy
Preparation time 15mins
Cooking time 35mins
Cost Budget Friendly
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).
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.
For the Caramel:
Place all the Caramel ingredients into a saucepan and stir over a low heat until butter has fully melted.
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.
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.
When ready to serve, remove from tin using the paper to help and cut into 24 squares.
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