Magnificent Millionaire Succulent Shortbread

Over the easter weekend I got to stay at my boyfriends family home in the midlands. This was the second time of visiting where he grew up and meeting his family. As a way to say thank you for letting me stay I decided to make my millionaire shortbread.

Serves: 12
Prep time: 30 minutes
Cooking time: 20 minutes
Oven temp: 170°c/ 338°/ Gas mark 3

Ingredients:

200g Milk chocolate (topping)
170g Plain Flour (shortbread)
120g Caster sugar (60g shortbread/ 60g caramel)
120g Butter (60g shortbread/ 60g caramel)
2 tbsp Golden syrup (caramel)
1 tin x 397g Condensed milk (caramel)

Cookware:

Kitchen Scales
Sieve
Bowl
Baking tin
Tablespoon
Fork
Wooden spoon
2x Saucepans
Glass bowl

Instructions

-Preheat the oven
-Grease the baking tin

Shortbread
-Sieve the flour and sugar into a bowl
-Slightly soften the butter and add to the bowl
-Mix the butter, flour and sugar with your hands so it becomes a dough consistency; I find kneading the ingredients together is easier
-Place the dough into the baking tin, press with a back of a spoon to help spread and even out the dough 

-Use the fork and pierce the dough 
-Put the tin in the oven for 20 minutes or until a golden colour
-Remove and let it cool

When the shortbread has cooled start on the caramel filling.

Caramel
-Pour condensed milk, syrup, sugar and butter into a saucepan 
-Cook on a low heat as you don't want it to stick or burn
-Constantly stir until everything is melted and it has turned medium caramel in colour; this might take a while but don't worry it will slowly turn colour
-Pour the mixture over the shortbread and let it cool

When the caramel has cooled start on the chocolate.

Chocolate
-Pour some water in a saucepan and put on a medium heat
-Break up the chocolate and put in a glass bowl
-Place the bowl on top of the saucepan 
-Keep stirring until all the chocolate has melted
-Pour the melted chocolate over the caramel
-Wait to cool and place it in the fridge

When the chocolate has set it is ready to demolish.