Wednesday 5 October 2011

millionaires shortbread ..

millionaires moon ;0)

another tried and tested and slightly tweaked one here .. much easier than you think and great results every time .. 
base
4oz butter .. i always use butter .. why not its bad for you anyway!
6oz plain flour
2oz golden caster sugar 
1oz brown granulated sugar (you can use all caster but i quite like the extra crunch)

the tray i use is a silicone cake tray 9 inch square
you can put all of these ingredients into a food processor and  mix till it sticks
i tend to put them in a bowl and rub together with my hands .. just makes a crumblier mix .. don’t be over fussy just blend it together ..
press this into the bottom of the tray (greased although with silicone you don’t really need to grease)
bake for 25 minutes at gas four 
remove and cool somewhere cool ...

filling 
6oz butter
4oz golden caster sugar
3 tbsp golden syrup
one can of condensed milk
throw all of this into a pan i use a heavy one ( i have cast iron pans) best to use something with a heavy bottom that’s non stick ..
slowly heat this mixture stirring continuously ( this does mean you cant leave it .. ive tried and it burns quickly) you need to make sure the sugar has melted .. i used butter from the fridge and generally once the butter has melted the sugar has too ( check if its melted by looking at the back of the spoon for granules) you must make sure all of the sugar is melted before you go on ...otherwise you get black dots in your caramel (which actually dont change the flavour they just look like dark dots in the caramel) .. once the sugar is dissolved you turn the heat up and bring to the boil DO NOT STOP STIRRING!! ... if you do again it will burn ... once its bubbling turn it down and simmer for 8-10m minutes stirring ... (arm aches but its worth it believe me!) you will know when its done when its thick =0) ... pour this on the cooled shortbread .. let it cool outside for a bit (on the counter) and then put it in the fridge for an hour ..

topping
8oz of melted chocolate whichever is your preference on the top 
you can also try marbling dark/milk and white chocolate .. its so easy ... honestly!
if you marble get a third of a large bar each of dark and milk and melt in separate pans (over water on the stove is best .. microwave can ruin it ... use a spoon to paint stripes across cooled caramel .. swirl it about with a cocktail stick or the end of a knife .. whatever you have .. you can be even lines or more jackson pollock i prefer the later ...
then melt a small milky bar and drip dollops from a height over the swirled choc topping and swirl again .. shove it in the fridge and cool .. cut into as many pieces as possible and serve ... a hot knife will make better cuts =0) enjoy xx


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