This one will be your fav I think. These are BANGING. They are so good. I’ve eaten so many that I think I might turn into a millionaire’s shortbread. Caitlin, the millionaire (shortbread). Honestly just make these, you won’t turn into a millionaire, but you will be as happy as one, maybe even happier ?
Joe, as you read this, and even if you are not Joe, I want you to say ‘buttery biscuit base’ out loud. Go on, say it now. Ok now, repeat ‘buttery biscuit base’ out loud three times. ‘Buttery biscuit base. Buttery biscuit base. Buttery biscuit base’. Cool. Now repeat that three times again but drop the ‘tt’ in ‘buttery’. Now repeat that, but quickly. Great, and now you are a rapper!
Buttery Biscuit Base
- 225g plain flour
- 175g butter, cubed and cold
- 75g caster sugar
- 150g butter
- 100g golden syrup
- 1 x 379g can evaporated milk or condensed milk (they do the same thing, evaporated milk is condensed milk without the sugar)
- 350g chocolate, a mix of dark and milk (I think I used closer to 400g chocolate, but that sounds like a lot)
Pre heat the oven to 180. Line a square tin with greaseproof paper. I used a 23cm square tin, but a smaller one would work.
For the shortbread, rub together the flour, sugar and cubed butter in a bowl until the mixture resembles bread crumbs. Once there are no more large lumps of butter scrunch the mixture together so it forms a dough. Try not to kneed the dough, just bring the crumbs together.
Put the dough into the lined tin and squash it down with your knuckles to cover the base of the tin. Use the back of a metal spoon to smooth and level out the dough. Prick the dough all over with a fork, making lots of little holes.
Bake in the oven for 30 mins or until the top is lightly golden brown. Set it aside to cool.
Once the shortbread base is cool, make the caramel. Put all your caramel ingredients into a saucepan and heat on a medium heat, stirring occasionally, until all the butter is melted and the mixture is smooth.
Increase the heat so the mixture comes to a boil. Keep stirring the mixture as it starts to thicken and become golden brown. This may take about 10 mins, don’t worry if it feels like it isn’t thickening, it will get there just keep heating and stirring. Once the mixture has thickened, and looks a golden brown colour, take off the heat.
Allow the caramel to cool for 2 mins before pouring over the shortbread base. Smooth the caramel out with the back of a metal spoon and place in the fridge to cool and set.
Once the caramel is cooled and set, melt your chocolate. Pour the melted chocolate over the set caramel, pushing the melted chocolate to the corners of the tin. Shake the tin to smooth out and level the chocolate. Put it back in the fridge to set.
Once the chocolate is set, take it out of the fridge and cut it into squares (or MASSIVE slabs).