I love millionaire shortbread – but I only recently discovered just how easy it is to make. In fact, shortbread is such a cinch that I can’t understand why anyone would buy it.
The vanilla brings out the taste – and who wouldn’t use salted caramel now we’ve all been made aware of its existence?
Hat tip to BBC Recipes for the basic mould of this one, though I use vanilla essence rather than pods (who can afford / find them easily?) – and I make it Swiss by using Toblerone, an easy way to make yours stand out.
The certainly isn’t for the faint-hearted, and it’s not guilt-free, but sure to go down well.
- 175g butter
- 225g flour
- 75g sugar
- 1 tsp vanilla essence
- 400ml tin condensed milk (though, oddly, it's generally sold in 397ml tins - anyone know why?)
- 4 tbsp golden syrup
- 1 tsp salt
- 200g butter
- 400g Toblerone (I used the normal milk one, that comes in the golden box)
- Rub together 175g butter, flour, sugar, vanilla essence, until it’s dough. Press into a 23cm square tin, prick all over with a fork.
- Bake for 5 mins at 175 degrees, then 35 mins at 150 until golden brown (though still a little soft). Allow to cook for ten minutes.
- Heat condensed milk, golden syrup and salt. Add 200g butter slowly, then boil for ten minutes stirring constantly. Where the sugar ‘catches’ at the bottom it will become dark brown, but will mix back in, making a dark golden brown caramel. Pour the caramel over the shortbread, and cool in the fridge.
- Melt Toblerone in a bain marie (pyrex bowl on top of simmering pan of water) and pour over the caramel. Cool outside the fridge and cut while the chocolate is still not rock solid – this will allow you to create squares without cracking.