Billionaire’s Shortbread
Topped with a little gold leaf, this divine biscuit becomes worthy of billionaire status!
Hands-on time 25min, plus chilling, cooling and setting. Cooking time about 45min. Cuts into 25 small squares
◆ 175g (6oz) plain flour ◆ 50g (2oz) rice flour ◆ 75g (3oz) caster sugar ◆ 200g (7oz) salted butter,
chilled and cut into cubes ◆ 350g (12oz) dark
chocolate, chopped for the caramel ◆ 175g (6oz) salted butter ◆ 175g (6oz) caster sugar ◆ 100g (3½oz) golden syrup ◆ 1 x 397g tin condensed milk ◆ 1tsp vanilla extract to decorate ◆ Gold leaf, optional
1 Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) square tin with parchment. In a food processor, whiz both flours and sugar with 175g (6oz) butter until mixture comes together into large clumps. Press into prepared tin and level. Prick all over with a fork and chill for 15min. 2 Bake for 18-20min until golden; leave to cool in tin. 3 Meanwhile, put caramel ingredients except vanilla into a pan; whisk over a low heat to dissolve sugar. Bring to boil, then simmer for 10min, whisking, until it turns a caramel colour. Stir
in vanilla, then pour the caramel over the shortbread base and leave to set at room temperature for 1hr. 4 Melt chocolate and remaining 25g (1oz) butter in a heatproof bowl set over a pan of gently simmering water. Pour over caramel; leave to set for 2hr in the fridge or until solid. Press gold leaf, if using, on to surface. Cut into squares. PER SQUARE 319cals, 3g protein, 18g fat (11g saturates), 37g carbs (30g total sugars), 1g fibre GET AHEAD Keep wrapped in clingfilm in the fridge for up to 10 days.