Tuesday, 6 October 2015

Millionaires' shortbread

Sweet and crumbly shortbread, topped with a rich caramel layer and chocolate coating. The ultimate dessert!


For the shortbread:

  • 175g plain flour 
  • 125g unsalted butter 
  • 50g icing sugar
For the caramel layer:
  • 1 can of dulce de leche
  • 4tbsp melted white chocolate 
For the chocolate:
  • 100g dark chocolate 
  • 70g milk chocolate 
  • 3-4tbsp unsalted butter 

To make the shortbread mix all of the ingredients in a food processor until smooth. 
Press the mixture into a lined 20cm square baking tin and bake at 180C for about 20 minutes. 

Mix the melted white chocolate with the caramel and spread on top of the shortbread.  Leave in the fridge to set for about an hour.  

To make the chocolate coating melt milk and dark chocolate with butter in a small saucepan and pour over the caramel shortbread.  Leave in the fridge to set over night. 

Cut into 9 square pieces.  


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