Millionaire’s shortbread

To ensure the caramel layer sets in this luscious treat, boil the ingredients until they thicken and turn deeper in colour.

Makes 20 pieces Prep 25 mins plus ■ ■ cooling Cook 35 mins

■

175g butter, softened, plus extra

for the tin

250g plain flour

75g caster sugar

FOR THE CARAMEL

100g butter

100g light muscovado sugar

2 x 397g cans condensed milk

FOR THE TOPPING

200g plain or milk chocolate, broken

into pieces

1 Heat the oven to 180C/160C fan/gas 4. Lightly butter a 33 x 23cm Swiss roll tin with a lip of at least 3cm. To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake for 20 mins or until firm to the touch and lightly browned. Leave to cool in the tin. 2 To make the caramel, tip the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 mins or until the mixture has thickened. Pour over the shortbread and leave to cool.

3 For the topping, melt the chocolate in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into 20 squares or bars to serve.

PER SQUARE 300 kcals, fat 14g, saturates 9g, carbs 38g, sugars 30g, fibre 1g, protein 4g, salt 0.3g