Millionaires shortbread

This recipe really tested my self control, as a fully confessed spoon-licker the amount of dairy in this made it a real test of my stamina but I made it in one piece! Hotly requested by the team at my other half's work, I was nervous about this as my last attempt ended up as a melting mess but these turned out perfect. Declared excellent by himself's workmates, they had them out my hands and the boxes open quicker than I could say millionaire shortbread. This recipe does take time to make, you need to allow each layer to cool before adding the next one, but is great for days when you have time or can slot it in between all the other chores. Enjoy....

Ingredients:

For the Shortbread

225g plain flour
175g unsalted butter
75g caster sugar

For the Topping

150g unsalted butter
1 can condensed milk (approx 400g)
100g golden syrup
350g chocolate (I used half milk and half dark)
1 tsp vanilla extract 

Method:

Preheat your oven to 150C. Gently rub together the flour and butter until it forms a breadcrumb like texture then add in the sugar. Grease and line a large baking tray with a decent lip (i used an oven tray) and press the shortbread mix in spreading it to the corners. Use the back of a spoon and then your knuckles to ensure the mix is packed down and into the tray. Bake for 20-30 minutes until golden brown. Once baked, set aside to cool. 

While the shortbread is cooling, put the remaining butter in a pan with the golden syrup and condensed milk. Melt these together over a low heat until the butter disappears then increase the heat to bring to a boil. Boil while stirring constantly until the mixture takes on a caramel shade (around 5 minutes). Let this cool and then pour over the shortbread spreading it as you pour to ensure an even coating.

While this cools and sets, take a nonstick pan and over a low heat, melt the chocolate and vanilla extract together, stirring constantly. When the chocolate is mainly melted, turn off the heat and let the remaining warmth do the rest. Check the caramel is set to your touch before pouring on the chocolate , again smoothing as you go to ensure a nice evoen finish. Leave to set at room temperature for at least an hour before cutting into chunks. Don't be tempted to try to set this in the fridge as the chocolate will bloom and make it look strange.

When you make this please take a picture and tag me using #diaryofadefectivehousewife. Happy baking v