Lynne’s Easy Millionaire Shortbread
Ingredients
For the shortbread
250g plain flour
75g caster sugar
175g soft butter
For the caramel
100g butter or margarine
100g light brown muscovado sugar
2 cans condensed milk
For the topping
200g chopped milk chocolate
Method
Heat the oven to 180C & lightly grease a shallow oven pan.
Combine flour and caster sugar. Rub in the butter until the mixture resembles fine breadcrumbs.
Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
Mix butter, sugar and condensed milk in a pot and heat gently until the sugar has dissolved.
Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares.
