Millionaires shortbread

Love it - but my teeth don’t!

Millionaire shortbread
200g P flour
100g semolina
100g granulated sugar
200g spread

Topping
175g spread
175g soft brown sugar
84g (60ml) golden syrup
397g tin condensed milk

400g milk chocolate melted

180°c oven. Tin 20x20cm lined with baking paper

Rub all shortbread ingredients together until a large ball. You can't roll it out. So put lumps into tin and using spoon dipped in flour flatten out to level prick it all over.

Cook 25-30 mins until golden brown let it go cold

Topping
Put all ingredients into a pan heat until all melted and simmer until thick and fudge like keep whisking takes 10-15 mins .

Pour over cold shortbread and let go cold and put into fridge for 30 mins

Melt chocolate. Cool slightly before pouring over topping . Tip tin to coat the filling . Let it go cold .

Don't put into the fridge until it is cold and you have cut it into squares in the tin.

I forgot the second time I made it and put it into the fridge before cutting and the chocolate shattered tasted great but looked awful.

This is my recipe.

Caramel Shortcake

Caramel
Small tin condensed milk
2 tbsp brown sugar
2 tbsp syrup
4 oz marg

Put all ingredients in a pan and cook slowly on a low heat to melt.
Cook until you have a soft caramel mixture.

Line oiled sandwich tin with Viennese biscuit mixture to form base.

Viennese Shortbread.
3oz self raising flour
3 oz plain flour
2 oz cornflour
2 oz icing sugar.
7 oz hard margarine / butter
½ teaspoonful vanilla essence

Put the whole lot in a food processor and mix until becomes a smooth paste.
Put in fridge for 30 mins before baking at gas mark 5 for 10 mins.

I use supermarket own make chocolate for the topping.

Google ‘Good Food’. Then
Millionaires Shortbread.
I use it regularly, never sticks around for long.😀