This is how it's made Millionaire’s Shortbread

  1. 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.
  2. Bake in the centre of a preheated oven at 180ºC, 160ºC fan, Gas mark 4 for 15-20 minutes, until golden brown.
  3. 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.
  4. Spread the filling over the cooked base and allow to cool. When cool, scatter the hazelnuts over and press down slightly into the filling.
  5. 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.
  6. Mark into portions before the chocolate sets then leave to cool completely.
  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 12