How To Make Millionaire Shortbread: Keep Calm And Bake - S01E7/8

Enjoy your shortbread with an extravagant twist with this great recipe. Chef Caroline Mili Artiss reveals her secret recipe for buttery shortbread which she then covers with mouthwatering caramel and a layer of indulgent chocolate. Delicious!

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Prep:1h
Cook:40m
Total:1h:40m
Temp:160° c - 320° f

Ingredients:

220 g plain flour
100 g caster sugar
400 g butter
100 g semolina
4 tbsp golden syrup
400 g can condensed milk
1 tsp coarse sea salt
200 g dark chocolate, broken into pieces

Step 1: Make The Shortbread Layer

Set the oven to 160°c/ 320°f. Grease and line your bakingtray. Mix together the plain flour, caster sugar, 225g of cubed cold butter and the semolina until they form a smooth dough. Press the mixture into the baking tray, spreading it our with your fingers, so it evenly covers the base of the tray. Prick a few times with a fork and then bake in the ovenfor 30-40 minutes until golden and firm. Once cooked set aside to cool on a wire rack.

Step 2: Make The Caramel

Place 175g of butter, the golden syrup and the condensed milk into a saucepan and stir the mixture continuously over a low heat for 6-8 minutes until the butter has melted and you have athick fudge-like mixture. Pour the mixture over your cooled shortbread in an even layer and leave to cool for 5 minutes. Sprinkle over about 1 tsp of coarse sea salt and leave the caramel to cool completely.

Step 3: Melt The Chocolate

Melt the chocolate gently in a bowl over a pan of simmering water. Once melted pour the chocolate over the cooled caramel. Use the back of a spoon or a knife to evenly spread the chocolate all over the caramel. Leave to cool until the chocolate turns hard, then cut into squares and eat!