Salted caramel millionaire’s shortbread
Method
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Preheat the oven to 180C/350F/Gas 4. Grease and line a 20cm/8in square cake tin.
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Rub the butter, sugar, vanilla seeds and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
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Bake the dough in the oven for five minutes, then reduce the oven to 150C/300F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
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Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes
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Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
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For the topping, melt the chocolate in a bowl set over a pan of simmering water. Once melted, pour the chocolate over the caramel. Chill in the fridge again until the chocolate has set, then cut into 9 squares.
Ingredients
For the shortbread
- 175g/6oz unsalted butter
- 75g/2½ oz caster sugar
- 1 vanilla pod, split and seeds scraped out
- 225g/8oz plain flour
For the caramel
- 200g/7oz unsalted butter
- 1 x 397g/14oz can condensed milk
- 4 tbsp golden syrup
- 1 tsp sea salt
For the topping
- 350g/12oz milk chocolate
Shopping List
Salted caramel millionaire’s shortbread
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled