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Millionaires Shortbread

A community recipe by

Not tested or verified by Nigella.com

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Introduction

a fabulous sweet traybake shortbread, caramel chocolate covered slice, ideal for parties, school fetes, etc

a fabulous sweet traybake shortbread, caramel chocolate covered slice, ideal for parties, school fetes, etc

Ingredients

Serves: 6-8

Metric Cups
  • 225 grams plain flour
  • 100 grams caster sugar
  • 225 grams butter
  • 100 grams semolina
  • 175 grams butter
  • 175 grams caster sugar
  • 4 tablespoons golden syrup
  • 397 grams condensed milk
  • 200 grams plain chocolate (broken into pieces)
  • 8 ounces all-purpose flour
  • 4 ounces superfine sugar
  • 8 ounces butter
  • 4 ounces semolina
  • 6 ounces butter
  • 6 ounces superfine sugar
  • 4 tablespoons golden syrup or light corn syrup
  • 14 ounces sweetened condensed milk
  • 7 ounces plain chocolate (broken into pieces)

Method

Millionaires Shortbread is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.
  • Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).
  • Press the mixture into the base of the Swiss roll tin and prick with a fork.
  • Bake for about 30-40 minutes until golden and firm. Set aside to cool.
  • To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
  • Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.
  • Melt the chocolate in a bowl over a pan of simmering water. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.
  • Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.
  • Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).
  • Press the mixture into the base of the Swiss roll tin and prick with a fork.
  • Bake for about 30-40 minutes until golden and firm. Set aside to cool.
  • To make the topping, place the butter, sugar, syrup and sweetened condensed milk into a saucepan and stir over a low heat until the butter has melted.
  • Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.
  • Melt the chocolate in a bowl over a pan of simmering water. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.
  • Tell us what you think