Millionaires shortbread

These are the perfect companion if you are out and about this Easter, wrap them up in baking parchment and tie with some ribbon.....

or just scoff in front of the tv either way their delish.

For this recipe you will need:

Shortbread:

1 cup of plain flour

3 teaspoons of corn flour

1/4 teaspoon of salt

1/4 cup of packed light brown sugar

1/2 cup of butter (I used slightly softened butter & it turned out perfect)

1 tablespoon of really cold water 

1 egg yolk

Gooey caramel:

 1 can of condensed milk

1/3 cup of real butter

2 tablespoons of golden syrup

1/2 cup of light brown sugar

1/4 teaspoon of salt

Luscious ganache:

1 2/3 cups of chocolate (I used a mix of 70% & milk)

1/3 cup of fresh cream

Start by pre heating your oven to 160'c. Then in either your food mixer or by hand mix all the dry ingredients of the shortbread together making sure there are no lumpy bits left. 

Next add in your butter and whizz together until it resembles a fine crumb, then lastly add in the water and egg yolk and watch the shortbread dough come together.

I used a 1lb loaf tin lined generously with baking parchment and I found the back of measuring cup when floured was the perfect tool for patting down the dough,

Bake the shortbread for approx 22mins

While the shortbread is in the oven get cracking with the caramel. Now this caramel differs from the salted caramel on my blog as I find this one sets so much better whilst the other stays runny (perfect for drizzling on anything).

In a medium sized pan on a medium heat add in all your caramel ingredients and stir stir stir until the butter has melted and the brown sugar has dissolved. Once both those ingredients have accomplished that place a sugar thermometer in the pan. 

Carefully increase the heat all the while been on the ball that the mixture does not burn on the bottom.

Keep stirring the mixture as it thickens then take off the heat once it reaches 205'c, then set aside.

I let the shortbread cool for 15mins or so before I poured on the caramel, I then popped the loaf tin in the fridge to set for 20mins.

The last step of the recipe is making the ganache, you can either make this in a Bain Marie or in the microwave at 30 second intervals. I opted for the latter.

Pop both ingredients in a microwave friendly bowl and blast away I only did two to three goes stirring really well in between blasts.

Take the loaf tin out of the fridge and pour on the ganache then spread out evenly (I used a pallet knife).

And as it's Easter I adorned my millionaires shortbread with mini eggs & malteesers then popped it all back in the fridge over night. 

If you do add the mini eggs & malteesers be mindful that it can be tricky to cut the shortbread into uniform slices but as I was cutting them in cubes it worked out perfect...

Enjoy

Rebecca x