Easy Millionaire's Shortbread

• flour↗250g g
• sugar↗75g g
• butter↗175g g

  soft

• butter↗100g g

  or margarine

• light muscovado sugar↗100g g
• condensed milk↗397g can g
• plain or milk chocolate200g g

  broken into pieces

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Lightly grease and line a 20‑22 cm square or rectangular baking tin, with sides at least 3 cm high.

2. 2

   To make the shortbread, combine 250 g flour and 75 g sugar in a bowl. Add 175 g softened butter and rub it in until the mixture resembles fine crumbs.

3. 3

   Knead the mixture into a dough, then press it into the bottom of the prepared tin.

4. 4

   Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and lightly browned. Let it cool in the tin.

5. 5

   To make the caramel, place 100 g butter or margarine, 100 g light muscovado sugar and the can of condensed milk in a saucepan and heat gently until the sugar dissolves. Stir constantly with a spatula to prevent the sugar from sticking to the bottom. (This may leave brown specks in the caramel but will not affect the taste.)

6. 6

   Increase the heat to medium‑high, stirring constantly, and bring to a boil, then reduce to low heat, continue stirring for about 5‑10 minutes until the mixture thickens slightly. Pour over the shortbread and let it cool.

7. 7

   For the glaze, melt 200 g plain or milk chocolate slowly in a bowl over a saucepan of hot water. Pour over the cooled caramel and let set. Cut into squares or bars with a hot knife.