Millionaires Shortbread with a Gingerbread Base

When I was little I have fond memories of walking down the road with my mum to get a magazine and some millionaires shortbread for that evenings movie night, so when it came around for this weeks blog post I knew I had to do millionaires shortbread as well it is just so damn tasty!

 

For this classic recipe I wanted to spice it up and the ginger complements the sweet caramel then the chunky chocolate so well I have eaten nearly half the tin, but be warned as this is super sickly so when you slice it up slice this into small chunks.

 

 

Ingredients~

 

The Shortbread~

 

250g Plain flour

75g Caster sugar

2 Tsp Ginger powder

175g Softened butter

 

The Caramel~

 

100g Butter

100g Light muscovado sugar

2 397g tins of Condensed milk

 

The Chocolate Topping~

 

200g Milk chocolate

 

 

Method~

 

1. Pre-heat the oven to 160'C and lightly grease a 33 x 23 cm roasting tin.

 

2. To make the shortbread, mix the flour, caster sugar and ginger in a bowl. Rub in the butter with your finger tips until it resembles fine breadcrumbs.

 

3. Knead the mixture until it all comes together to form a dough, now press this into the base of the prepared tin. Prick the shortbread with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and lightly brown. Leave to cool in the tin.

 

4. To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until all 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 or until the mixture has thickened make sure you don't stop stirring the mixture, like I did, as even for a second it will catch the bottom and burn. Pour the mixture over the cool shortbread and leave it to set in a cool place this could take up to 2 hours.

 

5. Once the caramel is cool you can start making the chocolate topping. To make it, heat the chocolate in a bowl over boiling water, make sure the bow is not touching the water otherwise the chocolate will burn. Stirring the chocolate occasionally, when all of the chocolate has melted you can pour it over the cool caramel. Level the chocolate out and leave to set in the fridge.

 

6. Once the chocolate is set you can cut it into small slices, I recommend cutting them small as it is quite sickly!

 

 

Let me know what you think of this recipe either on my instagram~ oliveekid or in the comments! To keep up with all of my recipes follow me on google friends connect!

 

 

OliveeKid xxx