Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Millionaire's Shortbread
The combination of buttery shortbread, sticky caramel and rich chocolate is a sure winner in this truly decadent treat...perfect for the festivities!
-
Cook: 20 mins
Prep: 10 mins - 16-20
- Easy
Go back
Millionaire's Shortbread
The combination of buttery shortbread, sticky caramel and rich chocolate is a sure winner in this truly decadent treat...perfect for the festivities!
-
Cook: 20 mins
Prep: 10 mins - 16-20
- Easy
Ingredients
| For the shortbread | |
| 150g | butter |
| 75g | caster sugar |
| 225g | Gluten Free White Mix |
| 1tsp | xanthan gum |
| For the caramel: | |
| 100g | butter |
| 100g | light muscovado sugar |
| 397g | can condensed milk |
| For the chocolate topping: | |
| 150g | milk chocolate |
| 50g | white chocolate |
Method
- You will need an 8inch (20cm) round or square cake tin, greased and base lined
- To make the shortbread, cream together the butter and sugar until light and fluffy.
- Add the Mix and xanthan gum and mix together until thoroughly combined.
- Knead lightly on a surface lightly dusted with Mix, roll out into a square the same size as your tin and press into the sides with the back of a spoon.
- Bake in a preheated oven (180°C/160°Fan/350°F/Gas Mark 5) for approx.15-20 minutes until golden.
- For the caramel, place the butter, sugar and condensed milk in a pan and simmer very gently, stirring constantly, until the sugar has dissolved.
- Increase the heat and bring to the boil, stirring all the time, then reduce to a simmer for 5minutes or until slightly thickened.
- Pour over the shortbread and allow to cool.
- Once cooled, melt the chocolate and spread the milk chocolate over the cooled caramel. Drop small spoonfuls of white chocolate over the top and swirl with a fork to create a marbled effect.
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