Millionaire’s shortbread with salted caramel
makes about 12 bars
150g unsalted butter, at room temperature 75g caster sugar 175g plain flour Pinch of fine salt 25g fine semolina or ground rice
salted caramel filling
120g condensed milk 60g golden syrup 150g unsalted butter 150g soft light brown sugar 1 tsp sea salt flakes
200g dark chocolate, cut into small pieces 50g macadamia nuts, coarsely chopped
1 Preheat oven to 150°C/130°C fan forced. Line a shallow 18 x 27cm slice pan with baking paper. 2 Cream the butter and sugar in a bowl until light and fluffy. Add the flour, salt and semolina or ground rice and mix with a spoon and then your hands to form a smooth dough; try not to overwork it. 3 Press the mixture into the prepared pan and prick the surface all over with a fork. Bake for 35-40 minutes, until pale but cooked through. 4 For the salted caramel filling, place all the ingredients except the salt in a saucepan. Melt over medium heat, stirring occasionally, and then bring to the boil. As it boils, keep stirring – the caramel bubbles will become larger and the mixture will thicken and turn a rich, glossy caramel colour. Pour the caramel evenly over the shortbread, sprinkle with the salt flakes and leave to cool and set. 5 For the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. 6 Pour the melted chocolate over the caramel layer so it is completely covered. Use a palette knife to level and smooth the surface. Scatter with macadamia nuts. Leave to set completely, then cut into bars.