Eve & Ellie’s (with help from Mary Berry) Millionaire’s shortbread

I love Millionaire’s shortbread! I’ve tried to make it once before and it was a slight disaster as I was too impatient with the caramel, and it just turned to goo. This time I have roped in my cousin Ellie to help me. This is another recipe from Mary Berry the queen of treats.

For the shortbread you will need;

250g plain flour

75g Caster sugar

175g soft butter

For the caramel you will need;

100g butter

100g light muscovado sugar

794g (2 cans) condensed milk

For the topping

200g Dark chocolate

teaspoon of butter

50g white chocolate

First of all pre-heat your oven to 180 degrees Celsius. then line a tin with baking parchment .

Now for the shortbread, mix together the flour, caster sugar and butter together. rub the butter to make bread crumbs.

You can make the mixture into breadcrumbs by hand or you can use an electric smoosher.

After you have made the breadcrumbs knead the mixture into a dough and transfer to your baking tin. prick the dough with a fork several times and bake for 20 minutes until golden brown.

Leave to cool in the tin.

While the short bread is baking you can start on the caramel. Put the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved.

You have to stir all the time otherwise it will burn, which is what happened last time I made this. My lovely caramel had lumps of burnt sugar in it! Bring to the boil then reduce and simmer for 5 minutes still stirring.

Once it has thickened you can pour it over the shortbread, and leave to cool.

I put this in the fridge to cool and Ellie and I had lunch and watch Britain’s got more talent, which was pretty funny.

The next stage is to melt your chocolate. Break it into small chunks and place in glass bowl over some boiling water. I have added a small bit of butter, because this will make it easier to cut into slices.

At this point we were a bit impatient with the cooling process. we started pouring but the caramel had not quite set.

So back in the fridge it goes!

Try again…

So now we just put it in the fridge to set a little bit before putting the white chocolate on. Break the white chocolate up into small chunks and put in a glass dish, and heat the same way as the dark, but no need to add any butter this time.

Once the chocolate has melted you can put it in an icing bag or syringe. we are using a syringe, which will be a nightmare to clean but will make a very nice pattern. Ellie will now make lines across the chocolate top.

After you have finished making the lines you can use a tooth pick or kebab skewer to make the pattern, going in one direction and then the other.

Pop it back in the fridge to completely set. When it has set take it out of the tin and cut into squares or slices.

They are pretty gooey and messy but still taste great!


May 22, 2012. Uncategorized.

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