This rich shortbread, also known as millionaires shortbread is made from a classic Scottish shortbread base topped with condensed milk toffe and finished with a layer of chocolate.
Rich and indulgent everyone loves these and if you are looking for a different kind of treat for kids this Easter, then this is just the recipe for you.
Millionaires ShortbreadServes: 24
Ingredients:For the Shortbread:
225g (1/2 lb) plain flour
175g (3/4 cup + 2 tbsp) butter, diced
75g (2 oz) caster sugar
For the Topping:
100g (1/2 cup) butter
400g (14 oz) tin of condensed milk
100g (1/2 cup) soft brown sugar
a few drops of vanilla extract
150g (1/3 lb) plain chocolate, broken into pieces
Method:Begin with the shortbread: Sift the flour into a large bowl, add the diced butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar then knead the mixture thoroughly to form a dough.
Press the resultant dough into a rectangular tin (about 28 x 18 x 3cm [11 x 7 x 1 in]) lined with baking parchment. Press down evenly all over the dough with the back of a spoon then transfer to an oven pre-heated to 170ºC (340ºF, Gas Mark 3) and bake for about 25 minutes, or until cooked through and very lightly golden. Remove from the oven and allow to cool in the tin.
For the topping, combine the butter, condensed milk and brown sugar in a non-stick pan over gentle heat. Heat the ingredients together, stirring constantly, until the ingredients have melted. Bring to a boil and cook for 5 minutes, stirring constantly, Add the vanilla extract and beat in to combine. Pour this mixture evenly over the cooked shortbread base then set aside to cool and set.
Chop the chocolate, place in a heatproof bowl and melt ether in a microwave or over a pan of barley-simmering water. Spread this melted chocolate evenly over the topping and allow to cool and set before removing the Millionaires Shortbread from the tin and cutting either into fingers or squares.