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Millionaire's shortbread


Published by: Emily Spaul
Published on: 7th April 2011

Makes 12-16
Prep Time: 15 mins
Cooking Time: 35 mins
Fridge Time: 1 hour
Cals per serving: 362

225g (8oz) plain flour
85g (3oz) caster sugar
315g (10¾oz) unsalted butter
397g (14oz) can sweetened condensed milk
4tbsp golden syrup
2 sprigs rosemary
1tsp sea salt
200g (7oz) plain chocolate

1. Preheat oven to 170°C/ 325°F/Gas 3. Line a 12in (30cm) brownie tin with greaseproof paper.
2. Put flour and sugar in a bowl. Rub in 200g (7oz) of the butter, until it’s a sandy texture. Press this mixture into the tin.
3. Prick with a fork. Cook for 5 mins, then lower oven to 150°C/300°F/Gas 2. Cook for 30 mins. Cool in the tin.
4. Melt remaining butter in a pan for 2-3 mins. Add condensed milk, golden syrup and rosemary. Whisk.
5. Bring to a slow simmer. Cook for 10 mins, stirring continuously until it’s thickened and golden brown.
6. Remove rosemary. Pour over shortbread, sprinkle with salt and leave to set.
7. Break chocolate into pieces and place in a bowl. Microwave for 1 min 30 secs, stirring halfway.
Leave to cool for 5 mins. Pour over toffee mixture. Cool in fridge for 1 hour.
8. Cut caramel shortbread into 12-16 squares. Serve.