Sunday, 22 August 2010

Millionaire's Shortbread Recipe

If you have a family of what my mother calls "good eaters", (as if it were a kind of skill like dentistry or playing the oboe) like our family, having  a tray of a great standby bake like Millionaire's Shortbread in the fridge pleases everyone and lasts through various teas and snacks over a lovely family weekend such as we have just enjoyed. Everyone knows what it is, the biscuity bit, the caramelly bit and the chocolate on top.

So far so good. But I'm afraid that many of the things I have sampled which purported to be Millionaire's Shortbread were in fact nothing of the kind, Skinflint's Biscuits of the worst sort, mere impersonations of the proper thing. I have even come across these Fagin's Follies in National Trust Tearooms of all places, I know they have to make a profit but really! A thick dry wedge of biscuit, a thin scraping of caramel topped with an even thinner scraping of chocolate, or, deary me, "chocolate flavoured" something or another.

It's quite simple, you just have to think "generous" in all respects. In terms of millionaires, Think Zsa Zsa Gabor, not Srallan Sugar.

Millionaire's Shortbread
Base
8 oz/250gr plain flour
6oz/175gr butter
2oz/50gr icing sugar

Whizz all together in processor until the mixture binds together, then press into a 8"x12" tin and bake in a low oven until slightly golden. Do not overbrown.

Caramel
1 x 1kilo tin condensed milk
10oz/300gr butter
10oz/300gr soft dark brown sugar

Melt the sugar and butter together in a saucepan over a low heat. Stir in the condensed milk and continue to stir over a medium heat until the mixture is a rich brown colour. Should take about five minutes or so. Don't leave it to answer the door, or stop stirring as it will immediately burn. Remove from heat and allow to cool slightly.
Spread over the shortbread and allow to set.

Topping
 300gr bar of good milk chocolate (I recommend Lidl's Madagascan chocolate)

Melt the chocolate and spread over the caramel. Chill in fridge.

Notes
1 You could probably use a bigger tin as I had some left over even with this generous layer. Half quantities would do in an 8" tin if you're on a diet, or have a small  family with delicate tastes.
2  Leftover caramel can be kept in a jar in the fridge and warmed with some cream to make a hot caramel sauce for ice cream.
3 You should have about a centimetre/half inch of shortbread, topped with a very generous layer of caramel and enough chocolate to crack invitingly when you try to slice it straight from the fridge. Probably best in small squares, they can always ask for more.
Proper job.

16 comments:

  1. My eyes almost popped out of their sockets when I saw this post! One of my all-time favourites. I totally agree that good Millionaire's Shortbread is so hard to come by. Why can't everyone make it like this?! It looks sooo delicious. Speaking of which....don't suppose there's any left? ha ha

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  2. Oh, my, that does look and sound good!

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  3. Oh, that looks delicious, quite decadent! I like good shortbread, so, if you add caramel and chocolate --- wellllll!

    I've had something similar, however, what the Austalians call Tim Tams. They don't look nearly as rich as that, and I almost melted with delight when I had my first one.

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  4. I have a similar recipe which is sooooooo yummy. Trouble is I dare not make it as I cannot stop eating it! The scales will just break:-) Diane

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  5. Dear Kathy, I love this - 'Generous in all respects'. How right you are and how this maxim should, in my view, apply to all things in life. I very much hope that those worthy women who bake for The National Trust are reading your posting. Although I should be incapable of actually carrying out this receipt, it really does look delicious and I am sure tastes wonderful. Not for long in the fridge, I imagine!

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  6. I can't believe that lasts a whole weekend it looks so yummy!

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  7. Hi Jane, will bring you some over - have got an order from Sarah too!!

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  8. Hi Louise, never heard of Tim Tams, but I do know that the Aussies have some delcious tea time treats and bakes.

    Hi Diane, you're so right, that's why I take the leftovers to my children!

    Hello Edith, no it's the kind of thing that doesn't hang around for long

    Hi Rob, it only lasts a weekend because I make rather large amounts of it!!

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  9. This is my hubby's absolute favourite - will have to give it a go!

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  10. I think I just gained a few reading the recipe

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  11. Hi Kathy-its good to have received your visit today and lovely to have found your blog.I shall have a good browse around this evening.
    Your shortbread looks amazing-and as you say, much more appealing than some offered at great price by the NT. Yummy.

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  12. my mother used to make this and it takes me back to my childhood... i am not sure i have the sweet tooth for this now, but my kids would love it.

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  13. Hi Lexi Hope your hubby enjoys it
    Hi Doc, that's why I make it for other people to eat!
    Welcome Threadspider and thanks for the comment
    Hi Jim Go on, give it a try, you know you want to....

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  14. Hi CGF, This recipe looks great.. I know what you mean about what I call 'synthetic' chocolate - I mean why do they bother ?? It's just plain revolting !

    In terms of this recipe, we feel the same about Rocky Road.. a most lovely biscuity snack and no baking required - chocolate and marshmallow heaven. I must make this and your recipe - SOON ! Or at least when I've got rid of all those blasted courgettes. All the best. :o)

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  15. My friend's birthday is on saturday and I'm going to make her a huge slab of this to go along with a handwritten recipe book i've made her. This millionaire's shortbread looks yummy! will be buying condensed milk tomorrow methinks! I don't suppose there is a way to make the caramel without condensed milk is there? i really fancy making some now actually :)

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