Mil­lion­aire’s Short­bread

Serves: 25 Prep Time: 45 min Cook Time: 50 min

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■ ■ 135g but­ter ■

■ 175g plain flour ■

■ 55g caster sugar ■

■ 1 or­ange, zested

Top­ping: ■

■ 379g can con­densed milk ■

■ 75ml golden syrup ■

■ 150g but­ter ■

■ 100g sugar ■

■ 3 Terry’s Choco­late Or­anges


Pre­heat oven to 180C/gas 4 and grease and line a 20x20cm brownie tin.


In a pro­ces­sor, blitz but­ter and flour, add sugar and or­ange zest, and blitz again. Form into a ball, then push into base of tin to an even depth. Bake short­bread mix­ture for 25-30 min un­til golden brown. Leave in tin to cool for 10 min. 3

For top­ping, heat milk, syrup, but­ter and sugar, stir­ring, un­til but­ter melts and mix­ture be­gins to bub­ble. Sim­mer for 5-10 min, then pour into a heat­proof bowl and leave to cool and thicken. 4

Pour cooled caramel over the cooled short­bread and put in fridge to set.


Re­serve half of one choco­late or­ange for dec­o­ra­tion. Melt rest in a bowl over boil­ing wa­ter, pour over short­bread, and dec­o­rate with re­served choco­late seg­ments. Chill un­til firm, re­move from tin and cut into squares to serve.

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