Fruit & nut millionaire shortbread
A twist on the classic millionaire shortbread. Light and crumbly shortbread biscuit topped with delicious caramel. For our twist we added a fruit and nut topping to rich dark chocolate for the ultimate indulgent tea time treat.
Ingredients
Shortbread
250g plain flour
75g caster sugar
175g salted butter, cubed
Caramel
100g salted butter
100g light brown sugar
397g can condensed milk
Chocolate topping
Small handful of chopped nuts
Small handful of raisins
200g dark chocolate, broken into pieces
Method
Heat the oven to 180C/160C fan/gas 4. Line a 20-22cm square or rectangular baking tin with grease proof paper.
To make the shortbread, mix the plain flour and caster sugar together in a bowl. Rub in the softened butter with your finger tips until the mixture resembles fine breadcrumbs. Do not overwork as the shortbread with be less crumbly and light.
Press the mixture into the tin with your fingers until it is flat and compressed down. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
To make the caramel, place the butter, light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a wooden spoon to make sure no sugar sticks to the bottom of the pan.
Turn up the heat to medium high, stir continuously and bring to the boil, then lower the heat back to low and stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
For the topping, melt the dark chocolate slowly in a bowl over a pan of hot water. Mix in the nuts and raisins. Pour over the cold caramel and leave to set. Cut into squares or bars and dig in.
