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Millionaire’s Shortbread
Discover our Millionaire's Shortbread recipe, made with walnuts this is a delicious twist on a classic recipe.
Discover our Millionaire's Shortbread recipe, made with walnuts this is a delicious twist on a classic recipe.
Prep time
30 minutes
Cooking time
20 minutes
Servings
12
Difficulty
Medium
Ingredients
Base
115g Stork block
55g caster sugar
175g self-raising flour, sieved
Filling
400g can full cream sweetened condensed milk
115g Stork block
115g caster sugar
2 tablespoons golden syrup
150g hazelnuts
Topping
200g plain chocolate
Instructions
how_make
To make the base, beat the Stork and sugar until light and fluffy, sift the flour over and fold in. Press the mixture evenly over the base of a greased 18 x 28cm (7 x 11 inch) Swiss roll tin.
Bake in the centre of a preheated oven at 180ºC, 160ºC fan, Gas mark 4 for 15-20 minutes, until golden brown.
To make the filling, place all the ingredients, except the hazelnuts, in a heavy-base saucepan and simmer gently for 8-10 minutes, stirring continuously.
Spread the filling over the cooked base and allow to cool. When cool, scatter the hazelnuts over and press down slightly into the filling.
Break the chocolate into a bowl and melt slowly over a pan of hot water (or in a microwave on medium power). Quickly pour the melted chocolate over the caramel and swirl with a fork.
Mark into portions before the chocolate sets then leave to cool completely.
