Mil­lion­aire’s short­bread with salted caramel - - WEEKEND -

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.

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