Millionaire’s Shortbread
Discover our Millionaire's Shortbread recipe, made with walnuts this is a delicious twist on a classic recipe.
Cooking time20 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 115g Stork block
- 55g caster sugar
- 175g self-raising flour, sieved
- 400g can full cream sweetened condensed milk
- 115g Stork block
- 115g caster sugar
- 2 tablespoons golden syrup
- 150g hazelnuts
- 200g plain chocolate
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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.
