Yummy Millionaires Shortbread Recipes

MILLIONAIRE'S SHORTBREAD

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Line a 9 x 9-inch deep baking pan with nonstick baking parchment (do not use greaseproof paper, the shortbread will likely stick.)
• In a large baking bowl, beat the butter and sugar together until it is light and creamy; it will also start to lighten in color. You can use an electric hand mixer or stand mixer to do this.
• Sift the flour with the cornstarch.
• Tip the flour and cornstarch into the butter, and using your fingers, lightly rub the two together to create a sand-like texture. Do not squeeze them together, as this will make the finished shortbread dense and heavy.
• Once you have your crumb-like mix, then squeeze gently but firmly to create a soft, firm dough.
• Press the dough evenly into the paper-lined tin, taking care to check that the dough is pressed into the corners. Prick dough with a fork.
• Bake the shortbread in the center of the oven for 20 to 25 minutes until it's a light golden brown color. Remove from the oven and let it cool in the tin.
• Gather the ingredients for the caramel topping.
• Put the butter and sugar into a saucepan over medium heat and stir with a wooden spoon until both the butter and sugar are melted completely together. Add the golden syrup and condensed milk and stir. Raise the heat and let the caramel sauce bubble for 6 to 7 minutes, making sure it does not burn, and be careful as it can splatter. If it is changing color too quickly, then lower the heat.
• The caramel is ready when it is a lovely golden caramel color. Cut the heat off and let the caramel cool for 5 minutes before tipping it onto the cooled and cooked shortbread. Leave it to cool completely, then pop it into the refrigerator for at least an hour until firmed up completely.
• Once the caramel is set hard, take it from the fridge. Put the three chocolates in separate ramekin dishes. Separately, melt each chocolate type in the microwave on low power for 45 seconds. If you do not have low power, melt for 10-second intervals until runny.
• Working quickly, drop spoonfuls of the different chocolate over the caramel and use a skewer or a toothpick to marble the surface. Return the pan to the refrigerator until the chocolate is set, approximately 30 minutes.
• Once the chocolate is set, carefully lift the shortbread from the pan using the paper lining to help ease it out. If the chocolate is very hard, it may shatter when cut. To make it easier, let it come to room temperature, and cut it with a sharp knife into squares.

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.

YUMMY MILLIONAIRES SHORTBREAD

Steps:

• Pre heat oven to gas 2/160 degrees and grease a rectangular tin
• Mix all the ingredients together for your base until it forms a firm dough then press mixture into the tin and prick holes all over lighlty with a fork. Bake for 35 minutes until golden and set aside
• Place all ingredients for the caramel layer into a pan over a low heat and wait until butter has melted. Then gently bubble the mixture for around 6 minutes until thick and fudgey. Pour over the shortbread and place in fridge to cool
• Place a glass bowl over a pan of boiling water. Break chocolate into pieces and put into bowl. Wait until all the chocolate is melted and creamy and pour over the cooled fudge layer
• Put in fridge until chocolate has set and cut into pieces, place in an airtight container and enjoy

MILLIONAIRE SHORTBREAD

Steps:

• Rub the butter and flour together in a bowl until you have a mix which is similar to breadcrumbs or use food processor. Stir in the sugar. Spread the mixture evenly into a 9" (23cm) square tin which has been greased. Bake in a pre-heated oven at 170C/340F (160C/320F if fan assisted) for approximately 35 minutes until it is golden brown. Allow the base to cool.
• Heat the filling ingredients together in a pot with lid on, making sure that you check and stir it VERY regularly (otherwise it will stick!) as it simmers making sure it doesn't simmer over. Continue stirring and checking until it thickens. Spread the filling evenly over the base and again allow to cool.
• Melt the chocolate in a bowl over a simmering pan of water so that you can spread it over the filling.
• When it has cooled, cut up into small squares with a sharp knife. Allow chocolate to soften slightly (maybe at room temperature for 15/20 mins) before or it will crack as you are cutting it, then you can put back in fridge!