MILLIONAIRES SHORTBREAD
BASE:
250 ml (1 cup) flour
125 ml (½ cup) cornflour
75 ml (5 Tablespoons) Castor Sugar
1 ml salt
125 g butter, softened
CARAMEL:
150 g butter
125 ml (½ cup) Castor Sugar
45 ml (3 Tablespoons) Golden Syrup
1 x 225 g can condensed milk (small tin)
CHOCOLATE TOPPING:
250 g dark chocolate
30 g butter
Sift dry ingredients into a large bowl and rub in the butter, working the mixture until it forms a stiff dough.
Press the dough into a lightly greased 23cm x 30cm baking tray or Swiss roll tin. Prick the dough with a fork and refrigerate for about 20 minutes.
Bake at 160ºC for about 45 minutes or until lightly golden. Cool before spreading on the caramel layer.
To make the caramel, combine butter, castor sugar and syrup in a small saucepan. Heat gently until the sugar has dissolved, then add the condensed milk and bring to the boil, stirring continuously. Boil gently for about 5 – 6 minutes,stirring continuously, as condensed milk can burn quite quickly. Spread caramel onto the biscuit base and allow to set and cool before topping with chocolate.
Melt chocolate and butter together over hot water or in the microwave oven, stirring until smooth. Spread an even layer of chocolate over the caramel and allow to set before cutting into squares.
Recipes posted by Carin Ras Wilson
Ek en ‘n kollega het ‘n tyd terug oor ‘n naweek altwee die resep van Huletts gemaak – my shortbread basis was baie bros en krummelrig en hare was presies die teenoorgestelde – ek vermoed ek het te min botter ingesit en sy weer te veel, want ons meet mos af soos ons wil…
Maar dit is HEERLIK – te veel werk vir my om baie x te maak, maar ons kon nie ophou eet voor dit nie op was nie – het uitgeruil met mekaar van ons batches – BAIE LEKKER
