Hello and happy 2015 belatedly!
With a string of parties to be at over the Christmas and New Year’s season, I’ve been up to some baking and voila – I present to you a sweet start to the new year! (I’ve the assurance of about a dozen happy belly-owners that this is yum-approved!)
Here’s the recipe if you should like to make some —
(Semi-) Millionaire Shortbread // Caramel Shortbread
Adapted from this BBC Good Food submission
For the shortbread:
– 250g plain flour
– 75g caster sugar
– 175g butter, softened and cut into small cubes
For the caramel:
– 55g butter
– 55g brown sugar
– 1 x 395g can condensed milk
– 1 teaspoon salt
1. Pre-heat the oven to 180’C.
Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
2. Making the shortbread base –
Using a fork, mix the flour and caster sugar in a bowl. Adding the butter cubes in a bit at a time, rub the butter into the dry
ingredients until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into
the base of the greased tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for 20 – 25 minutes or
until firm to the touch and very lightly browned. Leave it to cool in the tin while preparing the caramel.
3. Making the caramel – (this step may take up to 20 minutes)
Gently heat the butter, sugar and condensed milk 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 minutes until a thick, deep brown-hued caramel is
achieved. Remove it from heat and stir in the teaspoon of salt. Pour over the shortbread and leave to cool.
4. Place the tin in the fridge until it hardens – 2 hours or more will be ideal!
Cut into squares / bars and get them in your bellies!
Let me know if you’re trying this out – would love to see how your version goes!
Also, meet Shadow! This boy’s grown a great deal since we adopted him about a year ago.
Happy 1st Sunday of the year from us to you! : D