Spiced Millionaire’s Shortbread
Reading time 5 minutes
Spoil yourself and your guests with these decadent millionaire’s shortbreads. A buttery pastry base, with a caramel centre and topped with chocolate, this recipe is infused with Drambuie and the perfect way to celebrate Burn’s Night.
- For the shortbread
- 200g plain flour
- 50g caster sugar
- 150g butter, cubed
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- 50g fudge pieces
- For the caramel
- 200g butter
- 75g caster sugar
- 3 tbsp golden syrup
- 397g sweetened condensed milk
- 1.5 tbsp Drambuie Honeyed Liqueur
- For the chocolate
- 150g dark chocolate, broken into pieces
- 75g white chocolate, broken into pieces
- Preheat the oven to 180ºC / 160ºC fan / gas mark 4. Grease and line a 20cm square baking tin.
- In a bowl, mix together the flour and caster sugar. Rub in the butter until it looks like fine breadcrumbs. Stir in the fudge pieces, then bring together with your hand to form a dough. Press into the base of the prepared baking tin. Prick with a fork all over and bake in the oven for 20 minutes, until lightly browned. Remove from the oven and leave to cool completely in the tin.
- To make the caramel, place the butter, sugar, golden syrup and condensed milk in a pan and heat gently until the sugar has dissolved. Turn up the heat and bring to the boil, then lower the heat until it’s simmering and stir for five to 10 minutes until thickened. Stir through the Drambuie Honeyed Liqueur, then pour into the cake tin on top of the shortbread. Leave to cool completely.
- For the topping, melt both the dark chocolate and the white chocolate in heatproof bowls, over a pan of barely simmering water, ensuring the bowls don’t touch the water. Remove from the heat.
- Pour the dark chocolate over the cooled caramel. Using a teaspoon drop spoonfuls of the white chocolate randomly over the dark chocolate and using a skewer, swirl it around to create patterns in the top of the chocolate. Leave to set hard.
- Once set, cut into fingers using a sharp knife.