Salted CaramelMillionaire’s Shortbread
Serves
Ten
Time
50 Mins
Allergens
Wheat, Soya, Milk, Gluten
Ingredients
For the base:
- 175g Stork
- 75g Caster sugar
- 1tsp. Vanilla essence
- 225g Plain flourFor the caramel:
- 397g Condensed milk
- 200g Butter, unsalted
- 4tbsp. Golden syrup
- 1tsp. Sea salt
For the topping:
- 350g Milk chocolate
Method
- Preheat the oven to 180°c. Grease and line a baking tray.
- Rub the stork, sugar, vanilla and flour together in a bowl to make a rough dough. Press the dough into the cake tin and prick all over with a fork.
- Bake the dough in the oven for five minutes, then reduce the oven to 150°c and bake for a further 35 minutes. Once cooked, set aside and allow to cool in the tin.
- Meanwhile, for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes.
- Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
- For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 10 squares to serve.
