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Millionaires Shortbread with Rosemary Infused Salted Caramel

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.