An Oldie, But A Very Goodie

Granny's Millionaire Shortbread

Here is one of my very favourite things to make (and eat) with a layer of crumbly shortbread and smooth caramel, topped off with a thick layer of chocolate, they are the perfect treat for any occasion.

This particular recipe will always remind me of half-terms spent staying with my grandparents. I always snuck back for seconds as I was a very greedy little thing and, of course, they were just so more-ish.

It's a relatively simple recipe to follow, you just need to remember to leave time for the chocolate to set.

To make, you will need:

For the base:

4 oz butter

4oz caster sugar

6oz self raising flour

For the caramel:

4oz butter

4 oz caster sugar

1 small tin condensed milk

3 tablespoons golden syrup

And finally:

8oz milk or dark chocolate

White chocolate to decorate (optional)

Process:

• Pre-heat oven to 175°C.
• Grease and line a swiss roll tin with greaseproof paper.
• Now, set about making the shortbread by creaming the butter and sugar in a large mixing bowl with a wooden spoon.
• Sift in the flour, kneading with your hands if necessary to form a crumbly mixture.
• Press into a swiss roll tin with a metal spoon to create an even level.
• Bake for 10-15 minutes

• So, now we can move onto the caramel by melting the butter and sugar in a saucepan over a medium heat.
• Then, add the condensed milk and golden syrup and mix.

• Boil gently for 5 minutes, stirring throughout to prevent the caramel from sticking. You will feel the mixture start to turn, thickening in texture and going a more golden, darker caramel colour.

• Once this is done the caramel is ready to be poured over the baked shortbread whilst still warm, carefully encouraging it into the corners of the tin to again create an even layer.

• Using a bain-merie melt the chocolate.
• Pour the melted chocolate over the cooled shortbread and caramel.

• Pop in the fridge for a few hours to help the chocolate chill completely.
• As an extra, I've melted some white chocolate to decorate, drizzling with a spoon and using a fork to create a pattern.
• Chill until completely set and then, lift out of the tin using the greaseproof paper.
• Using a sharp knife, cut into squares.

Et Voila!

Now comes the time for eating...