Millionaire's Shortbread
Equipment
Ingredients
Crust
butter (softened)
225 g
caster sugar
100 g
egg yolk
1 piece
salt
0.25 tsp
flour
240 g
Caramel Layer
butter
115 g
light brown sugar
200 g
salt
0.5 tsp
condensed milk
397 g
golden syrup
60 ml
Chocolate Layer
chocolate
250 g
cream
80 ml
Instructions
Preheat oven and prepare tin
Preheat oven to 170°C and line an 8x8-inch baking tin with parchment paper.
Make the shortbread crust
Cream together the butter and caster sugar until smooth. Mix in the egg yolk and salt. Add the flour and mix until a soft dough forms.
Press dough into tin
Press the dough evenly into the lined tin.
Bake the crust
Bake for 20–25 minutes, or until lightly golden.
Cool the crust
Let the crust cool completely.
Make the caramel layer
In a saucepan over medium-low heat, add butter, light brown sugar, salt, condensed milk, and golden syrup. Stir continuously until the butter melts and sugar dissolves.
Cook the caramel
Increase to medium heat and cook, stirring constantly, for 8–12 minutes until thickened and deep golden.
Pour caramel over crust
Pour caramel over the cooled crust and spread evenly.
Chill the caramel layer
Chill for 1–2 hours, until set.
Make the chocolate ganache topping
Heat the cream and chocolate together using double boiler method and stir until smooth and glossy.
Pour chocolate over caramel
Pour chocolate ganache over the chilled caramel and spread evenly.
Final chill
Chill for at least 2 hours (or overnight for clean slices).
Rest before slicing
Let sit at room temperature for 10–15 minutes before slicing for that perfect ooey gooey texture.
Original recipe
Storage
Store in an airtight container. Let sit at room temperature for 10-15 minutes before eating for best texture.
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