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:
- 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
- Place all the ingredients into a small saucepan and melt slowly, stirring all the time, then simmer for 2-3 minutes until smooth.
- 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:
- 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!