Friday, 6 November 2015

Millionaire Shortbread (with white ripple effect)

Millionaire Shortbread (with white ripple effect)

I made this in November 2015 and posted it to Kampala and Nairobi Foodies and had an overwhelming response for the recipe, so here it is!

For the shortbread base
250g plain flour
70g caster sugar
170g butter (take out of the fridge an hour before cooking)
For the caramel layer
90g butter
100g light muscavado sugar or demerera sugar
2x 397g cans of condensed milk
For the chocolate layer
200g milk chocolate
For the white chocolate ripples
150g white choclate


  1. Pre-heat the oven to 180'C. Grease with butter a 13 x 9inch (33x23cm) tin with medium high sides so that the layers don't go over the top.
  2. Your first layer at the bottom of the tin is shortbread layer. To make the shortbread, mix the plain flour, caster sugar and butter in a bowl until the mixture resembles fine breadcrumbs. Knead the mixture in the bowl together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes and very lightly browned. Cool in the tin.
  3. To make the middle caramel layer, measure the butter, sugar and condensed milk into a pan and heat gently whilst stirring to make sure the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the cooled shortbread and leave to cool.
  4. For the chocolate layer topping, melt the chocolate slowly in a pan until the chocolate begins to melt. If the chocolate begins to stick together add a tablespoon of vegetable oil to allow the chocolate to soften. Once melted, spread over the cooled caramel layer. Leave to cool for one minute.
  5. For the white chocolate ripples, melt milk chocolate in a bowl over a pan of boiling water. Once white chocolate is melted, run horizontal lines over the chocolate layer quickly and spaced evenly. With a toothpick run vertically through the lines, creating a ripple effect through the chocolate, again spaced evenly. Leave to cool.
  6. Enjoy.

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