Millionaire's Shortcake

Picture of Millionaire's ShortcakeIn the run up to Guy Fawkes Night there will, no doubt, be plenty of recipes for traditional bonfire food. Parkin will almost certainly feature so there's little point me adding to the plethora of recipes. So, here's another 'tray bake' that is an old time favourite – Millionaire's Shortcake.

I couldn't find the recipe given to me by a friend of my mum's, so have amended one off the web to something like I remember it to be.

Line a 12" x 9" deep swiss roll tin, or similar with baking parchment.

1. The base

10½oz Plain flour

7½oz Butter

3½ Sugar

Cream butter and sugar, mix in flour and pull it together with your hands, add a teasp water if absolutely necessary. Line base of tin with this mix. Cook at 170° for about 25 mins until just lightly golden. Leave to cool.

2. The Caramel

You can do this in a pan on the hob but, mine invariably burns, so I use the microwave.

5oz Butter

2oz Sugar

2 Tblsp Golden syrup

1 can (about 400ml) Condensed milk

Put all the ingredients into a large bowl, boil, stirring every minute initially, then every 30 seconds as it gets darker, until it darkens to a light fudge colour (if on the hob you will need to stir continuously on a very low light).

Spread evenly over the cold shortbread and leave to cool.

3. The Topping

Most recipes use milk chocolate. I used 70% Cocoa Dark Chocolate for a contrast with the very sweet caramel.

Put a bowl over a pan of water. The water must not be touching the bowl. Break 150g of chocolate into the bowl and add about 1tsp of cooking oil. Turn on heat and melt chocolate. I stir it occasionally and when the water boils, turn the heat off. The chocolate will melt in the residual heat. Don't get it too hot or it will go 'grainy'. Spread the chocolate over the caramel and cut into portions when cool.

Millionaire's Shortcake

Small squares of this are good to serve with coffee after a meal.


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There are two comments

John Byrne

Phil,
Your method of making the caramel is interesting. When making this I simmer the unopened tin of milk in water for about 2 hours and then empty out the toffee inside. Is this the same result as yours???
John

John Byrne, (Email ) - 04-09-’09 21:37
Phil

I’ve seen the tin in water method used for banofee pie – but not for this before. I imagine that the recipe above is cheaper? Hence it’s use?

Phil, (Email ) (URL) - 06-09-’09 15:17

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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