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Chocolate millionaire's shortbread
Ingredients
200g/7oz plain flour
25g/1oz cornflour
25g/1oz cocoa
175g/6oz unsalted butter, cubed
75g/3oz golden caster sugar
397g can caramel dulce de leche (we used Nestlé Carnation Caramel, £1.78 for 397g from Asda)
200g/7oz plain or milk chocolate, broken into squares
A 23cm/9in loose-based round tin, lined with non-stick baking paper
A wicked and wonderfully indulgent treat
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Method
Preheat oven to gas mark 4/180˚C (160˚C in a fan oven). Put flour, cornflour, cocoa, butter and sugar into a processor. Blend till mixture forms crumbs, then pulse a little more till it forms a ball.
Next, turn out onto a lightly floured surface and knead to combine. Press into prepared tin and bake for 20mins, till firm to touch. Remove from oven and cool.
Spread caramel over chocolate shortbread. Then put chocolate into a heatproof bowl and microwave on high for 2mins, to melt (alternatively, rest over a pan of simmering water). Spoon on top of caramel, spreading evenly, to cover.
Comments
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