Mr. Simply Homemade loves Millionaire’s Shortbread, so Father’s Day was the perfect opportunity to indulge him.
A quick google and I came across this recipe on a lovely blog, Peach Trees and Bumble Bees, do check it out, it’s very good!
This recipe is great; I made it on the Saturday with the intention of wrapping it and presenting himself with it on Sunday. Ha! As if that was going to happen when both himself and the three older offspring caught sight of it!
It’s great to be appreciated!
120g salted butter, softened
75g caster sugar
180g plain flour
100g soft brown sugar
1 tbsp sea salt , must be the real deal, proper sea salt, not the refined stuff, I used Maldon Sea Salt flakes
100g very dark chocolate, I used the 81% cocoa one from the supermarket that begins with L and ends with l 😉
Preheat your oven to 180°c. Grease an 8″ loose bottom square baking tin and line with baking parchment. If it isn’t loose bottomed, don’t panic, just use an extra layer of parchment.
With a freestanding or a handheld mixer, beat the butter and the sugar together until smooth, about 1-2 minutes.
Turn the mixer to a slower speed and slowly add the sieved flour. Keep mixing until it comes together and you have a dough.
Remove the dough from the mixer and press into your buttered, lined tin. Smooth out with the palms of your hands and prick all over with a fork. Pop in the oven for 15-20 mins until it is lightly golden. Don’t overcook it.
While the shortbread is cooking. Pop your caramel into a small non stick pan and warm on a low heat. Whisk until smooth and then add the sugar and butter. Whisk together until the mixture is smooth and keep mixing as it starts to bubble.
Now, mixing very regularly, simmer the caramel for about 15-20 mins. You will need to be patient as it takes quite a long time to achieve the right thickness. If you take it off too quickly, the caramel won’t set properly. At the same time, if you cook it too long, it will go hard. It’s a bit of a gamble, but 15-20 mins on a low heat should get there.
After 10 mins, sprinkle in some of the sea salt. This is very much done to personal taste, you may not want to use the full tbsp, I did. The caramel is very hot, so when tasting it dip in a tea spoon, set it on the side for a few mins, then taste when it’s cool.
When the shortbread is out and the caramel has gotten to a nice, thick consistency,leave them both to cool for 45 mins or so.
When they are cool, spread the caramel over the biscuit base and then pop in the fridge for an hour to cool and set.
When it’s firm, melt your dark chocolate and spread evenly over the caramel. Pop back into the fridge and wait until the chocolate hardens.
When it’s all set, use your loose bottom or your parchment to lift the whole lot carefully out of the tin. Pop a sharp knife in a mug of boiling water to warm, then, wipe the knife off and gently pressure the chocolate until the knife melts through and you can cut it. If you do it cold your chocolate will crack.
Then watch with pleasure as your family devour the fruits of your labour with pure joy! (And try and rescue some for yourself too!!)