Desserts
British
BritishMillionaires Shortbread
A traybake of buttery shortbread, soft caramel and a chocolate top, presented three ways. The basic tier uses condensed-milk caramel and cooking chocolate, while the ultimate builds a salted brown-butter shortbread under a tempered single-origin layer.
Vegetarian
Better version
All-butter shortbread with a proper homemade caramel and good milk chocolate.
Per serving£0.80
Total cost£6.40
Time50 min
Ingredients for 8
- Shortbread
- 175 g plain flour
- 120 g unsalted butter , softened
- 60 g caster sugar
- Caramel
- 100 g unsalted butter , for the caramel
- 100 g light brown sugar
- 395 g condensed milk
- 2 tbsp golden syrup
- Topping
- 250 g milk chocolate , chopped
Method
- Cream the butter and sugar, work in the flour and press into a lined tin, then bake at 170C for 20-25 minutes until golden.
- For the caramel, melt the butter, brown sugar, condensed milk and golden syrup together in a pan.
- Boil the caramel gently for 6-8 minutes, stirring constantly, until thick and a deep gold.
- Pour the caramel over the cooled base and leave to set.
- Melt the milk chocolate, spread over the caramel and tap the tin to level.
- Chill until just set, then trim the edges and cut into neat fingers.
Equipment
- baking tin
- heavy saucepan
The three ways, side by side
Budget
Three quick layers using margarine, tinned caramel and value chocolate.
Better
All-butter shortbread with a proper homemade caramel and good milk chocolate.
Ultimate
Salted brown-butter shortbread, vanilla salted caramel and tempered dark chocolate.
