Mini Millionaire Shortbread

By wendymcc

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Rate this recipe 3.3/5 (120 Votes)

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Caramel Crunch Shortbread

Short Crust Pastry

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.