Spiced Drambuie Millionaire’s Shortbread
A deliciously rich, buttery pastry base, with a gooey caramel centre, topped with decadent chocolate.
Serves: 20
Preparation time: 25 minutes Cooking time: 40 minutes
INGREDIENTS:
FOR THE SHORTBREAD
200g plain flour
50g caster sugar
150g butter, cubed
1 tsp ground mixed spice
1 tsp ground cinnamon
50g fudge pieces, broken into small
pieces
FOR THE CARAMEL
200g butter
75g caster sugar
3 tbsp golden syrup
397g sweetened condensed milk
1.5 tbsp Drambuie Honeyed Liqueur FOR THE TOPPING
150g dark chocolate, broken into pieces 75g white chocolate, broken into pieces
METHOD
1
Preheat the oven to 180°C / 160°C fan / gas mark 4. Grease and line a 20cm square baking tin.
2
In a bowl, mix together the flour, mixed spiced, ground cinnamon and caster sugar. Rub in the butter until it looks like fine breadcrumbs. Stir in the fudge pieces, then bring together with your hand to form a dough. Press into the base of the prepared baking tin. Prick with a fork all over and bake in the oven for 20 minutes, until lightly browned. Remove from the oven and leave to cool in the tin. To make the caramel, place the butter, sugar, golden syrup and condensed milk in a pan and heat gently until the sugar has dissolved. Turn up the heat and bring to the boil, then lower the heat until it’s simmering and stir for five to 10 minutes, until thickened. Stir through the Drambuie Honeyed Liqueur, then pour into the cake tin on top of the shortbread. Leave to cool completely at room temperature.
For the topping, melt both the dark chocolate and the white chocolate in heatproof bowls, over a pan of barely simmering water, ensuring the bowls don’t touch the water. Remove the bowls from the heat.
Pour the dark chocolate over the cooled caramel. Using a teaspoon, drop spoonfuls of the white chocolate randomly over the dark chocolate and using a skewer, swirl it around to create patterns in the top of the chocolate.
Leave to set until it’s hard.
Once set, cut into fingers using a sharp knife.