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Awesome Millionaire's Shortbread Recipe
Millionaire's shortbread is very rich, very fattening, and absolutely delicious! I have made this recipe several times and it always turns out perfectly.
It is a tray cookie, prepared in three easy steps, and one that will have the kids clambering for more, but you really will have to restrict the amount they eat at any one time, because it is rich and could make them sick if they eat too much!
It is a British recipe, so I am having to try to calculate the US weights and measures to make it easier for all, plus I believe that golden syrup is largely not available in the US, but I do believe corn or maple syrup can be substituted.
Tate & Lyle's Golden Syrup can be bought from Amazon.com if you can't buy it locally.
Ingredients for making Millionaire's Shortbread
For the base:
- 1.3 cups/150g/5oz plain flour
- 1/3 cup/50g/2oz caster sugar
- 1/2 cup/100g/4oz butter
For the Filling:
- 1/2 cup/100g/4oz butter
- 1/2 cup/100g/4oz light brown sugar
- 2 level tablespoons golden syrup
- 1/2 cup/ 1 small can condensed milk
- a few drops of vanilla essence
For the topping:
- 1.5 cups/150g/5oz plain chocolate
Preheat the oven to 180oC/350oF/gas 4.
Lightly grease a 19cm/7.5" shallow baking tin.
Making up the Base
- Into a mixing bowl sift the flour, add in the sugar and the butter and rub in until the butter is evenly distributed throughout.
- Gently knead the mixture, then press it into the bottom of the tin, taking care to make sure it is level.
- Prick all over with a fork.
- Bake at the bottom of the pre-heated oven for 25 minutes, or until it changes color and is firm to touch.
- Remove and leave to cool.
For the Filling
- In a heavy based pan, melt the butter, syrup, sugar and condensed milk all together over a low heat.
- Bring the mixture up to the boil and let it cook gently for around 7 minutes, until it is a light golden color.
- Remove the pan from the heat, add the vanilla extract and beat with a wooden spoon until it is thick and glossy.
- Pour the mixture on to the shortbread base and leave to cool.
For the Topping
Break the chocolate up and place it in a bowl over a pan of boiling water until it all melts into a liquid. Pour it onto the filling, taking care to smooth it to the sides with a knife.
Leave it to set, then cut the shortbread into squares.
The really important bit about following this very simple recipe is to allow enough time between the different stages to allow the base and fillings to set well, especially the filling.
It should be cool and firm to touch before you add the chocolate, otherwise it will all melt and congeal together in a lump which will not look very good and will be sticky to try and eat. Give it at least 2 hours to set to be on the safe side.
Once the chocolate topping has set and you cut it into squares or rectangles, it can be removed from the tin completely and placed in cake tins, or where ever you prefer to keep cookies and biscuits, to protect them from flies and other airborne predators around the home.
Not that they will last long.
Trust me when I say those little cakes or cookies are delicious.
A big batch of millionaire's shortbread can be prepared the day before for children's parties or fetes, or anywhere a group of people will be gathering.
Warning: each awesome mouthful of Millionaire's Shortbread contains about 10,000 calories!