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Millionaire’s shortbread
Makes 12 Desserts and puddings
Ingredients
- 200g butter
- 150g tapioca flour, or rice flour
- 150g plain flour
- 100g caster sugar
For the caramel
- 150g butter
- 150g soft brown sugar
- 1 x 397g can condensed milk
For the topping
- 200g dark chocolate
- 150g milk chocolate
Method
You will need a 30cm x 16cm (approx.) brownie pan, lightly greased and lined with baking paper. Preheat the oven to 180C/160C F/Gas 4. Rub the butter, tapioca flour, plain flour and sugar together until the mixture resembles fine breadcrumbs. Gather the mixture together to form a soft ball. Press the mixture into the prepared tin in an even layer and bake for around 20 minutes, until golden and firm. Remove from the heat and leave to cool.
Put the butter, sugar and condensed milk into a saucepan over a gentle heat and cook until the sugar has melted. Let the mixture bubble gently until you have a thick, golden caramel. Stir the mixture constantly so that it doesn’t catch and burn. Pour the caramel over the cooled shortbread base and leave to cool and set.
Melt 150g of the dark chocolate and the milk chocolate in a bowl over a pan of gently simmering water. Pour the chocolate over the caramel and leave to set in a cool, dry place – do not chill.
Once the chocolate topping has set, melt the remaining 50g of dark chocolate and drizzle over the top to decorate.
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