Salted Caramel Millionaires Shortbread – Recipe

As I’m sure many of you would agree millionaires shortbread is a British staple. I remember going to friends birthday parties and always running straight to these or getting so over excited when my mum stopped off at M&S on the way home from work and picked up the tin of mini bite size ones. Gooey and warm inside and crunchy on the outside, they are just heavenly!

So, I decided to challenge myself. Despite always loving this treat I must admit I have never actually made them… until now. I must admit this was a bit of a challenge, I wanted to create my own recipe but needed guidance. I searched through article after article trying to understand the basic method that everyone follows to create this perfect treat. Finally I felt confident, so I jumped in to my car and made my way to Tesco.

My first challenge came in the form of baking trays. Moving in to our new home fairly recently means I have incredibly low resources when it comes to baking. According to the web I needed a Swiss roll tin. Sadly, our tiny Tesco didn’t have anything of the kind and instead I left slightly bewildered and with a £3 roasting tray which, as you can imagine, didn’t work at all! But ah well, it’ll come in useful at some point. After this I managed to grab the few ingredients I actually did need. I was amazed how convenient these bakes are, I can bet the majority of items you’ll already have in your pantry!

Now for the baking! Luckily searching through my cupboards I found an old baking tray with raised sides which was ideal for the job. For the shortbread, I wanted to make a crispy base but slightly less traditional then your normal base. I mixed flour and oats together and let me tell you, I can’t lie, I’m biased to baking with oats but oh my goodness, these were perfect! The base was crispy without being too crumbly and it baked to a perfect golden brown colour.

For the Caramel, I added plenty of butter (sorry waste line) I found the more butter I added the creamier the Caramel was. Do be careful not to get carried away with this advice, there is a fine line between being lovely soft caramel and being a greasy mess! Salted Caramel is my absolute favourite flavour, so I couldn’t resist adding this to the mixture to make them extra special, I’m sure you’ll agree it paid off.

Over all speaking as someone who has never made these before and created her own recipe, the general method is pretty simple. The main thing to remember is keep stirring the Caramel to stop it from burning, as long as you do this on a low heat for the required amount of time, you are bound to have a crowd pleaser.


Ingredients

Base

  • Oats – 100g
  • Flour (plain) – 110g
  • Sugar (caster) – 75g
  • Butter (unsalted) – 115g

Caramel

  • Butter (unsalted) – 110g
  • Sugar (soft brown muscovado) – 110g
  • Condensed milk – 2 x 397 ml can
  • Salt – 2 x tbs

Chocolate

  • Milk Chocolate – 250g

Method

  • Preheat oven to fan 160 (gas mark 4, electric 180) grease and line your baking tray.
  • Add oats, flour, sugar and butter in to a large mixing bowl. Using your fingers rub in the ingredients together to form breadcrumbs.
  • Take the mixture and compress together until a slight dough is formed, don’t worry if this is crumbly as you’ll be continuing to press it down once in the tray.
  • Take your lined tray and pour the mixture in, press the mixture round until the whole bottom of the tray is covered and there are no cracks.
  • Place in the oven and bake for 20 minutes until golden brown. Remove, and then leave the cool.
  • Grab a saucepan and place over a low heat, add your butter, sugar, condensed milk and salt.
  • Continuously stir this mixture until it starts to boil then turn the heat down to a simmer and continue to stir for 5-7 minutes until thickened. Make sure to keep stirring the whole time to avoid burning the mixture!
  • Pour caramel over the cooled oaty base and allow to set.
  • Take you chocolate and break in to small pieces, pop this in to a microwaveable bowl and heat in your microwave uncovered for 30 seconds, stir and repeat until melted. Alternatively, place your bowl of chocolate over a saucepan of boiling water and continuously stir until melted.
  • Pour melted chocolate over the set caramel and allow to cool. Once cooled put in to your fridge and wait until completely set, I left mine over night which worked a treat.
  • Remove from tray, I found the best way to do this was to run a knife carefully round the edges and tip upside down on to a chopping board. Cut in to squares and enjoy!

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