Mrs Simkins’ Millionaire’s Shortbread with Salt Caramel In a Box
Millionaire’s shortbread is one of those delicious treats you feel you can allow yourself only occasionally. The glorious sensation of biting through dark, almost savoury chocolate, smooth, sweet caramel and crunchy shortbread is absolutely heavenly. A touch of Cornish Sea Salt in the caramel makes it even more irresistible and truly fit for a millionaire. It’s perfect with a strongish cup of Clipper Fairtrade Everyday Tea.
Making Millionaire’s Shortbread can be quite an elaborate process. Here is a quicker way to achieve the fabulous layers of shortbread, caramel and chocolate by simply making a crushed biscuit base with ready-made shortbread and using a few spoonfuls of caramel spread.
A plastic sandwich box is ideal for both preparation and storage.
- 250g all butter shortbread
- 75g butter, diced
- 3 tablespoons dulce de leche or similar caramel spread
- Pinch of crushed Cornish Sea Salt: a fraction less than ¼ teaspoon
- 100g dark chocolate: 70% cocoa
- 15g butter, diced
You will need a lightly greased plastic lidded sandwich box roughly 23 x 18cm
Crush the shortbread: seal it in a plastic bag and go over it with a rolling pin.
Melt the butter over a moderate heat.
Stir the crushed shortbread into the butter.
Pile the mixture into the box and smooth it down firmly with the back of a metal spoon. Make sure the edges are smooth. Set aside to cool for a few moments then put the lid on the box and refrigerate for 30 minutes to an hour.
Combine the caramel and Cornish Sea Salt in a small bowl and spread over the chilled shortbread base.
Replace the lid and refrigerate for 1-2 hours.
Break up the chocolate and melt it in the microwave in a heatproof bowl, on High, in 30 second bursts. This should take around two minutes altogether.
(Alternatively, melt the chocolate in a bowl over a pan of barely simmering water: choose a bowl that will fit comfortably in the top of the saucepan but without the bottom touching the hot water.)
Stir the butter gently into the melted chocolate. Microwave for another 30 seconds if necessary.
Cool the chocolate slightly and pour over the top of the chilled caramel: ease into the corners with the back of a tablespoon and use a flexible spatula to get the last of the chocolate from around the sides of the bowl.
Cool briefly and replace the lid. Refrigerate for a couple of hours and mark into squares. Store in the fridge.
When preparing the salt caramel, rinse your bowl and tablespoon with hot water before spooning out the caramel. The caramel will then slip off the spoon and be easy to scrape out of the bowl.
When marking into squares, use a strong plastic picnic knife if you are worried about scratching your box. Loosen the sides and bottom as well. Rest a ruler on the top of the box to guide you as you cut: this will give you clear straight lines.