September 8, 2009

Mandy’s Millionaire’s Shortbread

Millionaires Shortbread

MUNCH RATING: 4/5

I had loads of leftover Butterscotch Sauce that I’d made hanging about in the fridge, so I decided to make Millionaire’s Shortbread. The Butterscotch Sauce is Rachel Allen’s recipe that I got from her book Rachel’s Favourite Food for Friends. The sauce is much runnier than in your usual Millionaire’s Shortbread, but it was still absolutely delicious!

The Shortbread recipe I used was the one on my blog and it worked really well. Obviously because it was thicker and cooked in a tin it wasn’t as crunchy, but it still had a really good texture.

  • Makes: 16 squares
  • Oven temperature: Gas mark 4/350°F/180°C
  • You will need: a large mixing bowl, an 8-inch square baking tin

For the Shortbread:
  1. Make the shortbread as directed in the recipe, then press it into your 8-inch square tin, using the back of a spoon to smooth it flat. Bake on the top shelf for 20 minutes at Gas mark 4/350°F/180°C until light golden brown. Leave to cool in the tin. Meanwhile you can make the sauce.

For the Butterscotch Sauce:
  • 125g golden syrup
  • 75g light brown sugar or muscovado
  • 50g white sugar, caster or granulated
  • 50g butter
  • 100ml double cream
  • 1/2 tsp vanilla extract
  1. Place all the ingredients into a small saucepan and melt slowly, stirring all the time, then simmer for 2-3 minutes until smooth.
  2. Pour the sauce over the cooled shortbread (you probably won’t need the whole amount, as remember I used leftover sauce. You can store any extra covered in the fridge for weeks.) then put in the fridge so it can set a little bit (or if you’re really impatient like me, chuck it in the freezer for about 10 minutes!).

For the Chocolate Topping:
  1. Simply melt about 100g of milk or dark chocolate (minus any squares you have eaten!) in a bowl over a pan of simmering water, then pour over the set butterscotch sauce and spread – you will have to work quickly as the chocolate will harden as it cools on the cold sauce. 100g of chocolate will give quite a thin layer of chocolate. If you want a thicker layer, use a couple of bars!
I keep this covered in the fridge. The butterscotch sauce stays runny, so it’s a bit messy to eat!

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