Quick And Easy Millionaire Shortbread Recipes

EASY MILLIONAIRES SHORTBREAD

Steps:

• Watch our quick video to see how easy this Millionaires Shortbread recipe really is!
• Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes. If you're in a hurry, you can also put the tin in the freezer to chill and set each layer. Also we've suggested using extra baking parchment to hang over the edges of the tin as you'll be able to lift your finished millionaire's shortbread recipe out with ease!
• Gently heat the sugar and remaining butter in a heavy based, non-stick pan, stirring until melted. Add the condensed milk and bring to a rapid boil, stirring continuously. Cook for around a minute or until the filling has thickened. Pour the caramel over the base, then allow to cool. Once cooled, chill in the fridge or freeze until set.
• Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a spoon for a marbled effect that'll ensure your millionaire's shortbread recipe looks as good as it tastes.
• Place back into the fridge to chill until set. Once set, remove from the tin, dip a sharp knife into hot water (this will make it much easier to cut) and then dry it briefly before using it to cut the shortbread into squares. These scrumptious squares are great to share with friends but if you do have any left over you can keep them for up to two weeks. Simply put in an airtight container and pop it in the fridge.

QUICK AND EASY MILLIONAIRE SHORTBREAD RECIPE

Steps:

• All I did here was smush the digestives in a small pan, with a steak tenderiser. It was fast, and much preferable to putting the biscuits into a bag and smushing them that way. Less mess and no chance of the bag bursting.
• Add the butter to the biscuits. I did think about microwaving, but as the digestives were in a pan, I just put in the butter, and heated it up. I used soft butter, otherwise, having the biscuit in at the same time as the butter could have ended up with toasted digestives.
• Once the butter is melted and mixed in with the biscuits, take off the hob and put it into a small cake tin. I had some paper cases, so used one of those. It was about 6 inches in diameter. Spread the biscuit base and pat it down with the back of a spoon.
• The caramel is cold, so I didn't wait for the base to cool. I simply spread the caramel over the top, and gently made sure the whole base was covered.
• No need to wait for your other ingredients to cool, as with the cold caramel, it was straight onto the chocolate. I melted it in the microwave, 30 seconds at a time, then stirring madly, until all the chocolate was nice and gooey. Spread over the top, pop into the fridge, and take it out before completely cool, to score the top of the chocolate. Pop it back into the fridge for a while, and the base will be easy to cut and break up.

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.

MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square pan.
• Sift flour into a bowl. Rub in butter with your fingertips until the mixture resembles fine bread crumbs. Mix in brown sugar and shape dough into a ball.
• Press dough into the prepared pan. Prick all over with a fork.
• Bake in the preheated oven until set and golden brown, about 20 minutes. Let cool.
• Meanwhile, combine condensed milk, butter, and brown sugar in a nonstick saucepan over medium-low heat. Cook, stirring constantly, until caramel comes to a boil. Reduce heat and cook until golden and pulling away from the sides of the pan, 4 to 5 minutes.
• Pour caramel over cooled crust and refrigerate until firm to the touch, about 1 hour.
• Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Spread melted chocolate over cooled caramel. Refrigerate until chocolate hardens, about 15 minutes. Cut into bars.

MILLIONAIRE SHORTBREAD

Steps:

• If you're making the shortbread from scratch then start here:.
• Beat the butter with a wooden spoon to soften it.
• Beat in the sugar, followed by the flour (sifted to avoid awkward lumps).
• Work the ingredients, first with the spoon, then with your hands, until you have a soft dough that completely stays together without leaving bits in the bowl.
• Divide the dough into two equal sized pieces.
• Transfer the dough to a flat surface and roll out lightly until it 5mm to a centimetre thick.
• Place each half of the dough into a separate 9 inch square tin.
• Prick the shortbread all over with a fork.
• Cook the shortbread in a very low oven (300F, 150C, GM2) for 50 minutes.
• The shortbread will almost certainly not go hard while still in the oven. It needs to cool before it firms up.
• If you have bought 400g of shortbread:.
• Place the shortbread in a sandwich bag and bash with a rolling pin until you have a bag of biscuit crumbs.
• Melt 50g of butter, add the shortbread crumbs and mix inches.
• Press into the bottom of the two 9 inch square tins and refrigerate for 30 minutes.
• To make the caramel:.
• Place the butter and sugar into a pan over a medium heat and stir until butter is melted and sugar dissolved.
• Add the can of sweetened condensed milk.
• Increase the heat and stir vigorously until the mixture just begins to boil.
• Important: It will look like there is a massive excess of melted butter floating on the top. If you remove this the mixture WILL NOT SET so LEAVE IT THERE!
• Just as the mixture begins to boil (i.e. you see the first big bubbles break the surface) remove from the heat and continue to stir vigorously for 2 minutes.
• Pour the caramel over the chilled shortbread, and leave to set for 20 minutes.
• To finish:.
• Melt 400g of milk chocolate in a glass bowl over boiling water. (For the best result, break the chocolate into pieces no smaller than 1 inch square, heat water until it is at a rolling boil, add chocolate, and then reduce to a simmer with only a few large bubbles and DO NOT TOUCH until most of the chocolate has melted).
• Pour over the shortbread.
• Now refrigerate for several hours until set.
• Score each tin into 24 pieces.