Millionaire's Shortbread
Ingredients
- 8 oz butter
- 6 oz caster sugar
- 6 oz self-raising flour sifted
- 2 tablespoons golden syrup
- 7 1/2 oz can Sweetened Condensed Milk
topping
- 3 oz white chocolate melted
- 3 oz dark chocolate melted
Instructions
- Preheat the oven to 180°C (350°F), Gas Mark 4. Grease an 18 x 28cm (7 x 11 inch) square tin.
- Cream together 100 g (4 oz) of the butter and 50g (2oz) of the sugar until light and fluffy. Mix in the flour.
- Press the mixture evenly over the base of the tin and bake for 15-20 minutes, until golden. Leave to cool in the tin.
- Put the remaining butter and caster sugar in a saucepan with the golden syrup and Milk. Place over a low heat until dissolved, then boil for 3-4 minutes, stirring continuously. Spread the caramel over the cooked base and leave to cool.
- Pour the melted white and dark chocolate over the caramel and spread evenly, then swirl to create a pattern. Leave to set.
- When the chocolate has set, cut the millionaire's shortbread into 16 pieces. Store in an airtight container for up to 2 weeks.
Calories: 293 kcal
Carbohydrates: 33 g
Protein: 3 g
Fat: 17g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 124 mg
Potassium: 117 mg
Fiber: 1 g
Sugar: 24 g
Vitamin A: 394 IU
Vitamin C: 1 mg
Calcium: 57 mg
Iron: 1 mg