With its buttery base, gooey caramel and snappy chocolate top, Millionaire’s Shortbread is a forgotten childhood favourite for many of us. Here, our resident chef Nigel Brown reveals how to get it just right when making it at home.
For the base
225g butter shortbread cookies
50g butter, melted
For the filling
150g soft brown sugar
400g carnation condensed milk
For the topping
115g dark chocolate, melted
Icing sugar for dusting
1 Grease a square baking tin (8”), and line with baking paper.
2 To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
3 Place the butter and the sugar in a non stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. Spoon the caramel over the crumb base, to cover. Leave to chill for 20 minutes.
4 Melt the chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Chill to set. When the chocolate has hardened dust with icing sugar.
5 Cut into slices with a hot knife and serve.
Nigel holds exclusive classes in his own cookery school kitchen. For more information log on to www.nigelbrownchef.co.uk