Salted Caramel Millionaire’s Shortbread

These bad boys need no introduction – they do exactly what they say on the tin.

Here’s how (makes 25 squares):

For the Vanilla Shortbread:

  • 175g unsalted butter
  • 75g caster sugar
  • 1/2 tsp Ndali vanilla powder
  • 225g plain flour (sifted)

For the Salted Caramel: 

  • 200g butter
  • 397g condensed milk
  • 4 tbsp golden syrup
  • 1 tsp sea salt

Chocolate Topping:

  • 350g melted milk chocolate

To make the shortbread:

  1. Preheat oven to 180C (160C) and grease a 20cm square cake tin
  2. Rub butter, flour, vanilla and caster sugar together to make a rough dough
  3. Press the dough into the cake tin and prick all over with a fork
  4. Bake the dough for 5 minutes and then reduce the heat to 150C (130C fan) and bake for a further 35 minutes until slightly golden on the top
  5. Once baked allow to cool in the tin

To make the salted caramel:

  1. Place all ingredients into a saucepan on bring to the boil slowly
  2. Boil for 10 minutes until the mixture turns a thick caramel colour
  3. Pour the caramel mixture over the shortbread
  4. Chill in the fridge for a couple of hours until hardened

NB. because of the high sugar content of the golden syrup, the mixture can easily burn so make sure you constantly keep stirring

For the topping:

  1. Melt the chocolate in a bowl over a saucepan of hot water until smooth
  2. Poor over the top of the caramel and place in the fridge until hardened

Finally, cut into 4cm squares and serve with a cup of tea. D-licious!

 

 

2 thoughts on “Salted Caramel Millionaire’s Shortbread

  1. Annie says:

    Made these today. AMAZING love them way better than shop bought. I will have to try some of your other recipes

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