Hello my friends,
Shortbread and caramel, two of the most notoriously hard things to get right in baking so what do I do? Put them together in the same recipe and attempt millionaire shortbread! Surprisingly this was such an easy recipe to make that I didn’t feel threatened by the thought of a baking failure! I’m not really a massive fan of caramel so I originally made these more for the enjoyment of other people – however once I ate one, I realised I’ve been mistaken all this time and I actually love them! Anyway, on with the recipe, after all that was the reason you came here (I think!)
- 175g dairy free butter
- 250g plain four
- 75g caster sugar
- 100g dairy free butter
- 100g caster sugar
- 2 tablespoons golden sugar
- 350g dairy free chocolate
Step 1: Preheat the oven to 180 degrees. Line your baking tray with grease proof paper and pop butter around the edges. It doesn’t necessarily matter what baking tray you use it just means the smaller, the thicker it will be so I went for a rectangle one.
Step 2: So for the shortbread, rub the butter into the flour and sugar until you have a breadcrumb type consistency. Turn the mixture onto the side and knead it together until it forms into a ball. Gently roll it out flat, until it will cover the bottom of your tin. Then push it down into the base of your tin. Make sure it reaches the edges and it doesn’t matter if it goes slightly up the edges as it will shrink as it cooks.
Step 3: Bake in the oven for 20 minutes or until the shortbread is golden brown. Leave it to cool – do not remove it from the tin!
Step 4: Now the caramel, pop the butter, sugar and golden syrup into a saucepan and melt together over a medium heat. Bring it to the boil, whilst continuously stirring until the mixture has gone thicker and light golden in colour. Pour it over the cooled shortbread and spread it out evenly. Leave this to cool and harden.
Step 5: Once the caramel is cooled completely, start on the chocolate. You don’t want to do this too early because otherwise you won’t get the layers properly. Melt the chocolate over a pan of boiling water in a heatproof bowl. Pour it over the caramel and even it out. Allow it to cool completely.
Step 6: Once completely cooled (I left mine overnight just to be sure) separate the edges from the tin with a palette knife and tip it out. You can then cut the shortbread into squares or however you want them and enjoy!
I was so happy with the way they turned out, but honestly with this recipe it is all about patience and making sure you wait for all of the layers to cool completely, before you start on the next so that they don’t all melt into one! I hope you enjoyed another one of my recipes, if there is anything you’d like to see me bake please make some suggestions in the comments!