Whip up Millionaire’s Shortbread for Father’s Day with Batch Lady’s easy recipe
IF I’m going to get everything out and bake, I love making a few different tray bakes or cakes that can be stored away in the freezer for whenever you fancy something sweet, or if you’ve got friends over for a cuppa and a bit of a catch-up.
This week we have Millionaire’s Shortbread and Mars Bar Rocky Road – both delicious and amazingly easy.
They are great recipes to make with the kids if you are looking for some treats for Father’s Day.
But ensure you store your batch-baking in airtight containers. If the tub is not sealed well, you could spoil your treats with freezer burn. Happy baking.
Millionaire’s shortbread (makes 12 squares)
Prep time: 20 minutes
Cook time: 20 minutes
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YOU NEED:
Shortbread:
- 250g plain flour
- 60g caster sugar
- 225g soft butter
- ½tsp vanilla essence
Caramel:
- 100g butter
- 100g light brown sugar
- 397g can condensed milk
Topping:
- 200g milk chocolate
- 100g dark chocolate
- Sprinkle sea-salt flakes
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METHOD: Preheat the oven to 180C/160C fan/gas mark 4 and line a 20cm square tin with baking parchment.
Add all of the shortbread ingredients to a food processor and blend until it starts to lump together.
Press the shortbread dough into the tin with your fingers until you have an even layer.
Prick all over with a fork and then place in the oven for 20 minutes until golden. Remove and leave to cool.
Now add the caramel ingredients to a saucepan and heat gently until melted. Once melted, turn up the heat, bring to the boil and continue stirring for 5-7 minutes until the mix has thickened and turned golden.
Be really careful here, the caramel will be super-hot. Remove from the heat and pour straight over the cooked shortbread. Leave to cool.
Once the caramel is completely set and cooled, it is time to melt the chocolate. To do this, break up the chocolate and add to a medium-sized glass bowl.
Boil the kettle, fill a saucepan with boiling water and place on a low heat.
Place the bowl of chocolate over the simmering water, making sure it does not touch the water.
Continue to stir until the chocolate is completely melted.
Pour over the caramel base evenly, sprinkle over a few sea-salt flakes and leave to set in the fridge for 3-4 hours. Once set, cut into squares.
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Ready to freeze: Place squares in a Tupperware container and then put it in the freezer.
Ready to eat: Remove a slice at a time, as and when needed. They will defrost in 30 minutes at room temperature.
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