The whole family adore millionaires shortbread. I only usually make it on special occasions as it takes a while to do, but it is so worth it.
The recipe I use is based on Caramel cakes in the book Cakes and Desserts published by Octopus in 1978. I have made this into a gluten-free recipe, but the only difference is the flour in the shortbread base. If you want to use ordinary flour just replace the gluten free with the same quantity of SR flour.
Ingredients
Shortbread
- 5 oz butter
- 4 oz caster sugar
- 10 oz gluten-free self-raising flour
Filling
- 4 oz butter
- 4 oz caster sugar
- 2 tablespoons golden syrup
- 1 large can condensed milk (397g)
Topping
- 6 oz chocolate
Method
Grease a 12 x 9 inch swiss roll tin. Set the oven to 180 C.
To make the shortbread, cream the butter and sugar together in a bowl. Then work in the flour – I used a spoon to begin with, then my fingers, rubbing the ingredients together as though making a crumble.
Sprinkle the shortbread mix into the swiss roll tin, spreadly evenly and press down.
Put this into the oven for 15-20 minutes until the shortbread is golden. Take out and leave to cool.
For the filling, place all the ingredients into a saucepan. Heat gently until the sugar has dissolved, stirring occasionally. Now turn up the heat, stir continuously while it comes to the boil and boil for five minutes. You might notice dark pieces floating where the sugar has caught on the pan. These are fine. The mixture will thicken and darken as it boils.
Remove from the heat after five minutes and leave for a minute before spreading onto the cooled shortbread. Leave it to set.
Break the chocolate into pieces and place in a pyrex bowl or jug. I use Cadbury Dairy Milk chocolate as it is my favourite but any chocolate is fine, either milk or dark. Place the jug over a pan of hot water until the chocolate has melted.
Spread the chocolate over the set filling. Mark it into portions, leave to cool and the chocolate to harden.
Using a knife cut the millionaires shortbread into portions – I usually cut it into 8 x 6 pieces – and remove carefully from the tin. This can be frozen.
Enjoy!
Nannie RaRa 