Millionaire's Shortbread

For the Royal Wedding we all dressed up and had a party. A big garden party and the theme was 'Royal'. Well it wasn't just the bunting and the throne, everyone brought such yummy things, and not just cucumber sandwiches. Julie brought these very appropriate treats. As there were 81 people there, and I'm terribly selfish and greedy (and they were a bit warm) I put them in the fridge and 'forgot' about them. Well, the next day having retrieved the glasses out of the flower beds I discovered a paper bag in the fridge with a lovely yellow heart on it, and oh wow, oh boy.... it is too good not to share, so thank you to Helen who's recipe this is, and thank you to Julie for bringing them, and emailing this to me:

"The tray I use is about 24cm x 33cm and I line it with baking paper.

Base
4oz butter
4oz caster sugar
6oz plain flour

Cream together butter + sugar until light and fluffy. Fold in flour. Press into lined tray (always seems like it won’t be quite enough but it needs to be thin) Bake at 180º C for about 15 mins or until golden.

Caramel
4oz butter
4oz caster sugar
1 small tin condensed milk
4 tablespoon golden syrup

Melt all the ingredients together in saucepan (after carefully licking out the condensed milk tin / mind your tongue!). Boil for about 10 minutes stirring constantly (it can burn really easily – you might find that you get slightly darker flecks of mixture – these seem to disappear when the caramel has set). After it has boiled for 10 mins beat vigorously for a few minutes off the heat. Pour on to shortbread base, spread around and cool.

Chocolate
150g dark chocolate

Melt in bowl over pan of slightly boiling water. Pour over cooled caramel and leave to set. I usually put it in the fridge for a while.


Lots of love,

Julie x

PS I can’t believe there were 81 people at your party – that was so many!"