Millionaires Shortbread

Millionaires Shortbread is one of those things I love to eat but have never dared to make. I find the idea of cooking caramel a bit scary, it is one of those things that can easily burn and become a mess in the bottom of the pan. This month I had no choice as when joining in the Random Recipe challenge over on Belleau Kitchen this was the recipe that randomly turned up. The idea of Random recipes is to randomly choose a cookbook from your collection and then randomly choose a page and make whatever recipe is on that page. The recipe book I choose was a book called Gizzi’s Kitchen Magic by Gizzi Erskine, a book I have looked though many times but never used. The recipe was Millionaires Shortbread, but not ordinary Millionaires Shortbread or a caramel slice as it is also known. This was Millionaires Shortbread with Rosemary Infused Salted Caramel.

I have a big rosemary bush in my garden that I am always looking for an excuse to use. I love rosemary, it adds a lovely flavour to so many different dishes. I would never have thought of flavouring something sweet like caramel with it however. I was interested to see how it worked and if the caramel would work!

The shortbread part was easy enough, there is something relaxing about rubbing together butter, flour and sugar and forming a dough. This went into the oven to bake while I set about making the caramel. I wasn’t at all sure that the butter, golden syrup and condensed milk would actually form caramel. I put them into the pan, with the rosemary sprigs and stirred frantically, scared in case it would burn. Amazingly it transformed into pale golden caramel which I poured onto the shortbread and left to cool.

Melting chocolate is easy and this formed the final layer, the only hard part was waiting for it to cool to try a slice. I have to report it was lovely, the rosemary salted caramel adds a nice tang to the Millionaires Shortbread without being overpowering. I was really pleased that I managed to make it.

Millionaires Shortbread with Rosemary Infused Salted Caramel

Millionaires Shortbread with Rosemary Infused Salted Caramel

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Ingredients

  

• 225 g plain flour
• 85 g caster sugar
• 315 g butter
• 397 g tin condensed milk
• 4 tbsp golden syrup
• 2 sprigs rosemary
• 1 tsp sea salt
• 200 g plain chocolate at least 70% cocoa

Instructions

 

• Preheat the oven to 170C, Gas Mark 3
• Line a 23cm baking tin with baking parchment
• In a bowl rub together the flour, caster sugar and 200g of butter until the mixture forms a ball. It will still be crumbly. Press the mixture into the baking tin.
• Prick the dough with a fork and place in the oven.
• After five minutes lower the temperature to 150C, Gas Mark 2 and cook for 30 minutes until golden.
• Leave the shortbread to cool in the tin.
• To make the caramel melt 115g of butter in a pan.
• Add the rosemary, golden syrup and condensed milk and bring to a simmer, stirring all the time.
• Simmer for around ten minutes until the mixture thickens being careful it doesn’t burn.
• Pour the caramel over the shortbread and leave to cool.
• Place the chocolate in a microwaveable bowl and heat in the microwave for 1 – 2 minutes until melted, stirring part way though. If you don’t have a microwave melt the chocolate in the bowl placed in a pan of boiling water. Pour over the top of the caramel and put in the fridge to set.