Bake in the oven for 15-20 mins until just golden on top. Cool completely.Press the dough evenly into the prepared tin then prick all over with a fork.Beat together the butter and sugar in a stand mixer (or large bowl with an electric hand whisk) until light and fluffy. Grease and line the baking tin then preheat your oven to 180☌/Fan 170☌/356☏.Lightly grease and line the base and sides of your baking tray and preheat your oven to 180☌/Fan 170☌/356☏.įirst, either in a stand mixer or a large bowl using an electric hand whisk, cream together the butter (125g | 1/2 cup) and sugar (50g | 1/4 cup) until light and fluffy. Sugar Thermometer (optional but very handy).Electric Stand Mixer or Large Bowl With Electric Hand Whisk.200g (7 oz) Good Quality Milk Chocolate.125g (1/2 cup) Unsalted Butter, Room Temp.Here is what you will need to make 12 pieces. (For a printer friendly version, see the recipe card at the end of this post) Ingredients and equipment Use a thermometer to ensure this doesn’t happen.Įasy Millionaire’s Shortbread – Step by Step Picture Recipe The caramel was hard – Your caramel got hotter than 107☌ (225✯).Use weighing scales and a thermometer next time to take out the guess work and avoid disappointment. My caramel didn’t set – Your mixture didn’t reach 107☌ (225✯) and/or you used incorrect measurements of ingredients.Worst case – you can sieve them out if you’re quick enough. Make sure you stir vigorously and right into the edges. The caramel has burnt bits – Either your heat was too high and/or you weren’t stirring often and thoroughly enough.Allow it to set at room temperature to avoid it. The chocolate set too quickly and didn’t spread – This could happen if you chilled the caramel first.This could be that you didn’t allow the biscuit/caramel to cool before topping, you heated the chocolate too much on a cold day or even that you chilled the caramel and poured warm chocolate on top. My chocolate bloomed (has white streaks) – Your chocolate was exposed to dramatic temperature changes.Don’t know what to do with the remaining condensed milk? You could make another batch or check out the ‘other recipes you might like’ section above for more inspiration.It is possible to make caramel without one but it’s tricky. Treat yourself to a sugar thermometer.(Ingredients blend better when all at the same temperature.) Use room temperature butter for the biscuit dough.Make sure the caramel has cooled completely before topping or your chocolate could bloom.This way you will get beautiful clean lines. Allow each layer to cool completely before moving onto the next step.If you don’t, you could get burnt bits running through. When making the caramel, stir constantly and right into the edges.It will likely catch on the bottom and burn. Don’t be tempted to increase the heat to speed up the cooking of the caramel.This will make it much easier to remove later. Leave an overhang when you line your tin.If I could offer any preemptive words of advice, it would be to take your time, read the recipe all the way through and prepare your ingredients (weigh, chop etc) before you start. There’s nothing worse than getting to a critical part of a recipe, realising you have to weigh another ingredient then returning to the pan to find it’s already ruined. Chocolate – This is a prominent flavour so worth investing in one that you know you will love, rather than using a cheaper alternative.Supermarket versions seem flavourless in comparison. Vanilla – A good brand (like Nielsen Massey) works well here.(You can use light corn syrup or honey in the US.) Golden Syrup – Brand doesn’t matter but golden syrup gives the best flavour.Make sure it’s the sweetened variety though.
Regular caster sugar (superfine in the US) will work great too. Sugar – My favourite is golden caster sugar as it adds a slight caramel flavour.Ensure this is at room temperature for the biscuit layer. Butter – Always use unsalted butter in baking as it gives you control of the salt content/flavour.Here’s everything you need to know about the ingredients needed to make this recipe.
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