Hello, I am Kate. Today, I’m gonna show you how to make salted caramel millionare´s shortbread recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Salted Caramel Millionare´s Shortbread Recipe
Salted Caramel Millionare´s Shortbread is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Salted Caramel Millionare´s Shortbread is something which I have loved my entire life. They are fine and they look fantastic.
To be with this recipe, we have to first prepare a few components. You can cook salted caramel millionare´s shortbread using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Salted Caramel Millionare´s Shortbread:
- Get For the shortbread
- Prepare 185 g butter
- Get 75 g caster sugar
- Make ready 250 g plain flour (or 220g flour and 30g ground rice
- Make ready For the caramel filling
- Get 185 g butter
- Make ready 75 g caster sugar
- Make ready 3 tbsp golden syrup
- Take 390 g can sweetened condensed milk
- Prepare 1/2-1 tsp salt (to taste)
- Make ready For the chocolate topping
- Take 150 g plain chocolate
Steps to make Salted Caramel Millionare´s Shortbread:
- Butter a 18x27cm (7x11in) baking tray and line with baking parchment. Preheat the oven to 180C/Gas 4.
- In a food processor, whizz together the butter and sugar until light and creamy. Add the flour and pulse until just mixed, don’t over process. You can also do this by hand in a large bowl with a wooden spoon.
- Tip the shortbread mixture into the prepared tin and press down evenly. Bake in the oven for around 20 minutes until crisp and golden. Set aside to cool.
- Pour the condensed milk into a pan and add the butter, sugar and golden syrup. Heat on medium, stirring, until the butter and sugar have melted, then turn the heat up until the caramel is bubbling. Cook, stirring all the time, for about 5 minutes until dark golden. Stir in the salt.
- Pour the caramel on to the cooled shortbread, making sure it goes right to the edge on all sides, then bang on the surface to release any air bubbles and help to flatten. Leave to cool completely.
- Melt the chocolate in a pan on a very low heat and pour over the top of the caramel, smooth and spread evenly then leave to cool slightly. Use a sharp knife to cut into squares then leave to cool completely until the chocolate is hard before removing from the tin.
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