Are you ready to indulge in a truly decadent treat? Then get ready to bake the ultimate millionaire's shortbread – a recipe inspired by the queen of baking herself, Mary Berry! This irresistible combination of buttery shortbread, rich caramel, and luxurious chocolate is the perfect dessert for any occasion, from afternoon tea to a special celebration. This easy recipe is surprisingly simple to make, promising delicious homemade results that will impress even the most discerning palates. It’s the perfect addition to your repertoire of quick dinner ideas or simply a delightful treat to brighten your day.
Ingredients:
This recipe yields approximately 16 squares.
For the Shortbread Base:
- 175g plain flour
- 50g icing sugar
- 175g unsalted butter, cold and cubed
For the Caramel Layer:
- 397g can of sweetened condensed milk
- 115g unsalted butter, cubed
- 175g golden syrup
For the Chocolate Topping:
- 200g milk chocolate, broken into pieces
Instructions:
Making the Shortbread Base:
- Preheat your oven to 160°C (140°C fan/Gas Mark 3). Line a 20cm square baking tin with baking parchment, leaving an overhang on the sides to lift the shortbread out later.
- In a large bowl, combine the flour and icing sugar. Add the cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles breadcrumbs.
- Press the mixture firmly and evenly into the prepared tin. Prick the base all over with a fork.
- Bake for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let it cool completely in the tin.
Making the Caramel Layer:
- While the shortbread is cooling, prepare the caramel. In a medium saucepan, combine the sweetened condensed milk, cubed butter, and golden syrup.
- Heat gently over a low heat, stirring continuously, until the butter is melted and the mixture is smooth and bubbling. This takes about 5-7 minutes. Don't let it boil aggressively.
- Once smooth, pour the caramel evenly over the cooled shortbread base. Spread it out to the edges using a spatula.
- Let the caramel layer cool and set completely. This usually takes at least 30 minutes, or longer in a cooler environment.
Making the Chocolate Topping:
- Once the caramel is fully set, melt the milk chocolate in a heatproof bowl set over a pan of simmering water (bain-marie), stirring occasionally until smooth. Alternatively, melt in the microwave in 30-second bursts, stirring between each.
- Carefully pour the melted chocolate over the caramel layer and spread evenly with a spatula or knife.
- Allow the chocolate to set completely before cutting into squares. This can be sped up by chilling the tin in the refrigerator for 30-45 minutes.
Tips and Variations:
- For a richer flavor, use brown butter in the shortbread base.
- Experiment with different types of chocolate – dark chocolate or white chocolate would also be delicious.
- Add a sprinkle of sea salt flakes over the melted chocolate for a touch of sophistication.
- If you don’t have golden syrup, you can substitute with light corn syrup or even honey, but the flavour will differ slightly.
Nutritional Information (per square, approximate):
This is an approximate guide and will vary depending on the specific ingredients used.
- Calories: Approximately 250-300
- Fat: Approximately 15-20g
- Sugar: Approximately 20-25g
This millionaire's shortbread recipe, inspired by Mary Berry, is a guaranteed crowd-pleaser. The combination of textures and flavors is simply divine, making it the perfect treat for any occasion. Enjoy baking and sharing this delicious homemade dessert with loved ones!