I don’t have a pithy story to tell about these caramel shortbreads.  I’ve tried, but alas it is not to be.  Suffice to say, they were delicious – although for once my family seemed to disagree, there were several left over which didn’t disappear for some time.  ‘Too sweet’ was bandied about: clearly nonsense. I used a Nigella recipe which significantly cut down the amount of time it takes to make caramel and meant I went from no shortbread to a shortbread glut in about an hour.

Millionaire’s Shortbread (from Nigella’s Domestic Goddess)
Base
225g plain flour
100g caster sugar
225g butter
100g semolina
175g butter
175g caster sugar
4 tbsp golden syrup
1 x 397g can condensed milk (normal sized tin essentially)
200g plain chocolate, broken into pieces

Preheat the oven to gas 3.
Grease and line a tin

Rub 175g of butter into the flour and sugar and form a ball. Press this into the bottom of the tin and prick with a fork. Cook for 5 mins on gas three, then lower to gas two and cook for another 30 minutes until pale golden. Let it cool.

Melt the rest of the butter in the microwave for a couple of minutes, then add the condensed milk and golden syrup, whisking thoroughly. Heat for 6 minutes or so until boiling – Nigella reccommends checking every minute, so I did, although if your microwave isn’t particularly high powered (mind was made in 1982) then it’s probably not neccessary. Don’t let it burn! It’s ready when it looks like caramel, thick and golden. Pour over the shortbread mixture, and wait for it to set.

Melt the chocolate and pour over the caramel. Then leave to cool (it doesn’t really need to go in the fridge but if you’re in a hurry it can). Cut into bits and serve! Note it is quite difficult to cut them up when the chocolate’s solid without cracking it, although it does add to the homemade aesthetic.

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