Millionaire’s shortbread is one of our go-to cafe treats. That crumbly, buttery base. Oodles of soft caramel. A thick, toothsome layer of chocolate. Soooo good.
And it’s not difficult to make at home either. We add some rice flour to the shortbread, to make it extra melt-in-the-mouth, and orange for zing. Then the filling replaces traditional butter with Great British Food Award-winning Spiced Rum & Seville Orange Butter from The Chef’s Confits (available online from Flavour & Fire).
You can, of course, use unsalted butter instead, with a slog of rum and more orange zest. Don’t forget to ‘season’ your caramel with sea salt to taste – it really does bring the bake to life!
Ingredients
For the shortbread:
- 175g plain flour
- 50g rice flour
- 175g unsalted butter
- 75g golden caster sugar
- Zest 1 orange
For the filling:
- 1 jar of The Chef’s Confits Spiced Rum & Seville Orange Butter (or unsalted butter with zest 1 orange and 50ml spiced rum)
- 1 tin sweetened condensed milk
- 100g golden syrup
- Large pinch sea salt
For the topping:
- 400g milk, dark or mixed milk and dark chocolate
Method
1. Pre-heat your oven to 150C and line a 9ins square cake tin or equivalent.
2. Pulse the flour, rice flour, orange zest, sugar and butter in a food processor until combined.
3. Press the mix into your prepared tin firmly and bake for 25-30 minutes until it looks sandy and lightly golden brown at the edges. Leave to cool.
4. In the meantime, make your caramel filling. Pour all the ingredients into a pan, cook on a low heat until melted and combined, then turn the heat up, stirring constantly, cooking until it is a nice golden amber colour and is well thickened. If you drop a little into a glass of iced or chilled water it will form a soft ball.
5. Pour the caramel over the cooled base and allow to set completely.
6. Melt the chocolate, and pour over the set base. Set, and cut into pieces with a hot knife.
