Inspired by my visit to the stately home Coombes Abbey for afternoon tea, I purchased a baking book also entitled Afternoon Tea book by Antony Wild and Simona Hill, which included a slightly different take on caramel shortbread. The recipe in this book used all three types of chocolate (milk, dark white) instead of the dark chocolate usually advised by cookbooks.I slightly adapted the topping and decided not to swirl white chocolate across the shortbread but spread the chocolate in mini slabs.
Here is how my millionaire's shortbread turned out:
175g plain flour
55g caster sugar
Filling and topping
115g caster sugar
400g canned condensed milk
100g plain chocolate (broken into pieces)
100g milk chocolate (broken into pieces)
1) Preheat the oven to 180 c. Line a square cake tin. Place the butter, flour and sugar in a bowl and press until the ingredients bind together. Press the mixture into the tin and smooth the top. Bake in a preheated oven for 20-25 minutes
2) Meanwhile, make the filling. PLace the butter, sugar, syrup and condensed milk in a saucepan and heat gently until the sugar has melted. Bring to the boil and simmer for 6-8 minutes, stirring constantly until the mixture becomes very thick. (The mixture can burn quickly so ensure you stir). Pour over the shortbread base and chill in the fridge until firm (this will take between 3-4 hours.
3) To make the topping, melt the chocolate and leave to cool, then spread over the caramel. Chill in the fridge until set.
4) Enjoy !
To make the milk, dark and white chocolate topping, melt 75 g of each chocolate in a separate bowl. Using a tablespoon spread the milk chocolate vertically on the caramel base, follow for dark and white chocolate. This should give it the patterned effect.