Millionaire’s shortbread

This is some thing that you would get at parties when you were a kid and thought to your self, yes this is the food that millionaires eat. I do not know why, but it just seem so right and when you think about it you get a good short bread and set a load of caramel on that and cover it with chocolate. It is not the sort of thing you see in a calorie controlled diet and I would not recommend that you eat it every day . but if you want treat and think to your self I want a bit of the good life , this will not set you back a arm and a leg .  And for me it just takes you back to being a kid and at the party.   

For millionaires’ short bread you will need  

175g/6oz butter

75g/2½ oz caster sugar

225g/8oz plain flour

Pinch of salt, if butter unsalted.

200g/7oz butter

1 x 397g/14oz can condensed milk

4 tbsp golden syrup

350g/12oz milk chocolate

You will need a 8inch or 20 cm square cake tin or some king of oblong that is ruffle the same size as this for this, grease it and line it and put it in the fridge . You want the paper to line the tin all the way up the sides, this will help you get it out once it has cooled.

Now take your butter sugar, plane flour, and rub it all together.  Work it so it form a very ruff looking and crumbly dough . Then press this down in to the base of you cake tin.  Then using a fork prick the dough all over in a regular pattern to help it cook more evenly in the oven.  Now you want to pre heat your oven to 180c/350f then get your dough and place it in the oven, shut the door and then turn the heat down to 150c/300f.  It is a bit of a slow bake for about 35 minutes or until the biscuit starts to colure.  Then once it is cooked remove from the oven and let every thing cool in the tin.

Once it has cooled then you can make your caramel, just take the butter, condensed milk and golden syrup and put on the heat and bring to a boil then keep cooking at a high heat for about 10 minutes, stirring all the time you do not want it to burn. Once this is done pour the caramel all over the short bread biscuit in the tin . Pop it in the fridge and let it cool.

Once the caramel has set then you can finally top it all with the chocolate.  Just put the chocolate in a bowl and melt it over some simmering water.  Pour the chocolate over the caramel and then get this back in the fridge to set.

Then you only have the tricky task of getting it out of the tin and cutting it up . Now you can if you are brave get the tin and place it in the freezer for about 30 to 40 minutes, do not worry about it freezing there is so much sugar in it will not do that.  However, what this will do is make it extra hard.  Then get a good sharp knife and some hot water. Dip the knife in the water so the blade is hot, wipe the bald so it is dry and then cut the short bread and repeat until it is all cut up and ready to serve.