This weekend has been all about baking. Today I made Millionaire’s Shortbread. I made these exactly three years ago, just before I had my toddler when I had just discovered my passion for baking. Somehow they took a lot longer to make back then. I guess baking is one of those things that just get easier the more you do it. Much like most things.
For those of you who’ve never come across Millionaire’s Shortbread it’s basically a layered shortbread, filled with caramel, covered in chocolate. So, here’s the recipe if you fancy a go yourself (please note, the whole process is quite short, but including cooling times it will take an entire day to make these - they are worth it though!)
Rub all ingredients together to form a dough. Press into a lightly floured baking tin and bake for five minutes at 170 degrees C (gas mark 4). Then turn down the heat to 150 degrees C and bake for a further 35 minutes.
Allow to cool and remove from baking tin.
Line the baking tin with cling film and carefully place the shortbread back into the tin.
Melt the chocolate over a bain-marie (hot water in a heavy based saucepan with a glass bowl on top.)
Once melted pour the chocolate mixture over the caramel and shortbread.
I felt like something different this time so I sprinkle on some dried cranberries and flaked almonds.
Leave to chill in the fridge for at least two hours or overnight.
Once the chocolate becomes hard carefully hold the edges of the cling film and lift the shortbread out.
Using a very sharp knife slice the shortbread into (almost) equal chunks.
Store in an airtight tin or plate up and enjoy! :)