STANDARD UK DELIVERY £3-95 (2 - 3 Working Days)|Free delivery on orders over £50 Last Guaranteed Post for Christmas 20th December|
May 16, 2016
If you want to give this a go, here is a link to the recipe -
Millionaire Shortbread Recipe
Hi everyone and welcome back to the Poppy Palmer cake baking blog, today I am remaking one of my old videos as it was requested to be shown again and it is one of my favourite recipes it is the millionaire shortbread or chocolate caramel slice as I call it. So to get started you need 1 cup of plain flour, 1/2 a cup of coconut, 1/2 a cup of brown sugar mixed together in a bowl and then add 125 grams of unsalted softened butter. Using a spatula stir everything together until it is combined.
Okay so the next thing you need to do is tip the base or shortbread into a baking tray that is lined with grease proof paper and pat it down with your hands until it is really nice and smooth. You then want to put the base in the oven for 15 minutes at 180 degrees.
The next thing you need to do is make the caramel filling so to do that you need a medium sized saucepan and place 125g of unsalted butter in it along with 2 tins of sweetened condensed milk and about 1/3 of a cup of golden syrup. Place this over a medium heat and stir gently until the butter is melted and the mixture has thickened slightly. This should take around 7-10 minutes. Once the mixture has been stirred this this long leave to cool slightly while you collect your biscuit base from the oven.
The next step is to pour over the caramel filling mixture over your biscuit base and place back into the oven for a further 20 minutes but reduce the temperature to 160 degrees Celsius.
The next step is to melt the chocolate for the topping. So to do this you want to melt it over a double boiler. This means place a medium sized saucepan with about 2 inches of water on a high heat. Place 200 grams of dark chocolate and 1 tablespoon of groundnut oil into a glass mixing bowl that fits perfectly on top of the saucepan but don't allow the water to be touching the bottom of the bowl. Allow the chocolate to melt.
Once your caramel base is finished cooking and has cooled slightly for around 10 minutes pour your warm melted chocolate over the caramel base and place in the fridge for around 4-5 hours. Best to leave it over night. Then all there is to do is slice it up and enjoy.
I hope you have enjoyed my cake baking blog today making the millionaire shortbread. If you liked any of my products please visit www.poppypalmer.com and please subscribe to my YouTube channel. I will see you next week. Thanks bye :)
April 15, 2020
October 23, 2019
October 18, 2019