Millionaire’s Shortbread
Shortbread crust:
- 200g flour
- 50g icing sugar
- 225g Bonlé Salted Butter
Caramel:
- 1 tin condensed milk
- 110g Bonlé Salted Butter
- 200g brown sugar
- ¼ cup golden syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Chocolate topping:
- 160g plain chocolate (no pieces and fruits)
- 1 Tablespoon sunflower oil
For shortbread:
1. Preheat oven to 180°C.
2. Sift flour and icing sugar together in a bowl and then rub in 225g butter until mixture starts to come together.
3. Press dough into base of tin. Bake for 20 - 30 minutes, until golden.
For caramel:
1. Add all ingredients to pot and heat over medium heat.
2. Whisk over heat until caramel starts to bubble and darken in colour. Once it starts to pull away from the edges and thicken, take off heat and cook for 5 minutes. Your caramel is ready.
3. Pour onto shortbread and refrigerate for at least 2 hours or until firm.
Chocolate topping:
1. Melt chocolate in a heatproof bowl over a saucepan of simmering water or in microwave on low heat. Then stir in the oil.
2. Spread over caramel and refrigerate.
Cut into blocks and spoil your dad with this delicious treat on Father's Day!
