Lure hungry festive shoppers to your craft stall with this Christmas spiced version of an already irresistible shortbread treat.
ur festive millionaire's shortbread is impossible to resist – the caramel layer is laced with Christmas spices, while a chocolate orange topping makes a decadent finish. If making lots of these treats, then invest in a pot of orange essence and make your own flavoured chocolate, but for just one batch, a single bar of orange chocolate is better value, and just as delicious.
O OHow to make the millionaire’s shortbread
To make the shortbread, grease and line the cake tin and preheat the oven to 150ºC, 140ºF, Gas Mark 2. Blitz the flour and butter in a food processor until you have fine bread crumbs, then add the sugar, and blitz until combined. Pour into the tin, even out the surface with the back of a spoon, then press down firmly with your knuckles. Bake for 30 minutes, then set aside.
When the shortbread is nearly cool, make the caramel. Measure out the spices and sieve into a bowl, ready for use. In a deep pan, melt together the sugar and butter. Once combined, add the condensed milk, bringing to a rapid boil and stirring continuously. Cook for two minutes until the filling has thickened. Take off the ring and, as soon as the bubbling has died down, stir in the spices. Pour over the shortbread and refrigerate until set.
Once completely cool, add the chocolate. Using two separate bain maries, melt both the chocolates, adding a little butter to each one (this will make the chocolate topping easier to bite). Once melted, pour the dark chocolate over the caramel. If using, stir the orange extract into the molten milk chocolate, then use it to roughly draw a thick-lined grid over the dark chocolate. Use a knife to marble the two chocolates together. Leave overnight to set. Using a hot, sharp knife (dip it in a jug of freshly boiled water between each cut, and wipe clean with kitchen roll), cut the shortbread into 24 rectangles.