Food: Millionaires Shortbreads

I'd been meaning to make millionaires shortbreads for ages, I've had a tin of condensed milk in the cupboard for a while and I actually didn't realise just how easy they are to make! There is hardly any actual 'cooking' involved and they are really quick and simple! They also include three of the best things ever, chocolate, caramel and biscuit. I had a few tweets and instagram comments from people who seemed to want to steal one for themselves so I thought I would share the recipe, it's so simple!

Ingredients

Base

125g butter

50g caster sugar

175g plain flour

Centre and Topping

400g condensed milk

50g light brown sugar

50g butter

150/200g chocolate of your choice.

Makes: 16

1) Preheat your oven to 180 C/gas mark 4 and lightly grease a baking tin. I used a 8x8 inch tin which worked well but I think I could have used a slightly bigger tin as my base ended up quite thick!

2) For the shortbread base, put the plain flour and caster sugar into a bowl. Add the butter (sometimes it's helpful to have softer butter so perhaps take it out of the fridge and allow to soften slightly) and knead all the ingredients together until it forms a dough. Then, press the shortbread into the base of the tin and make sure it is even. Bake for 20 minutes and allow to cool in the tin.

3) While the shortbread is cooling (I left mine close to a window as it is very hot and takes a while to cool down) put the condensed milk, light brown sugar and butter into a saucepan. Bring it to the boil, then turn the heat down slightly and stir for around five minutes, or until the mixture thickens up. Once that's done, pour it over the shortbread and spread it out evenly and leave it to cool, letting the caramel set slightly.

4) For the topping, I used cadbury's chocolate because that's what I like but you can use pretty much anything! I'm quite tempted to try with white chocolate next time! Take a pan and fill with water, let it boil before adding a bowl over the top. Put your chocolate in (above, I said 150/200g as I used 150g but I think I could have used a tiny bit more as the base is quite thick! However if you don't like a lot of chocolate then stick with the 150g!) the bowl and melt. When all the chocolate is melted, pour it over the top of the caramel. Put it in the fridge until the chocolate is set and cut into squares!

That's it! So easy and they taste blooming amazing too! If you make these, I would love to see, so tweet me or tag me on instagram @georginalucyy.

P.S I apologise in advance, you will want to eat them ALL.