Millionaire Shortbread

While this is a recipe for millionaire shortbread, it's also a caramel-solution (caramel cupcakes) for those who can't find tinned caramel. That part of the recipe is highlighted in yellow to make it easier to find. It is a bit more work, but worth it if you fancy a ridiculously sweet cupcake.
This is undoubtedly the best millionaire shortbread recipe....................................................................in the world (as Jeremy Clarkson might say). It was given to me by someone I used to know and I think it's only fair that I share this irresistable confection with the rest of the world.



Shortbread Ingredients

225g/ 8oz plain flour

75g/ 2.75oz caster sugar

150g/ 5.5 cold unsalted butter

Shortbread:

• Mix together flour and sugar. Cut the butter into cubes and rub this in until it looks like bread crumbs. (You can use a food processor.)
• Knead the mixture until it forms a smooth dough.
• Grease and line a tin that's about 7 inch square and 2 inches deep, then press the dough into it. prick it with a fork. (I'm still not sure why you do this, maybe if you don't it explodes or something?)
• Bake for 25 mins (until golden) then cool in the tin.

Caramel Section

Caramel Ingredients

100g/ 3.5oz unsalted butter

100g/ 3.5oz dark soft brown sugar

2 tbsp golden syrup

1 tin of condensed milk (397g- why they didn't make it 400g is one of the great universal mysteries)

few drops of vanilla extract

Caramel:

• Melt the butter and sugar in a pan over a low heat.
• Add the syrup and condensed milk. Stir until the mixture comes to the boil, then cook for 5 mins, continuing to stir and making sure it doesn't boil over.
• remove from the heat and stir in the vanilla extract.
• Spread over the shortbread and leave to cool completely.

Topping Ingredients

200g/ 7oz dark or milk chocolate

1 tbsp vegetable oil

Topping

• Melt the chocolate and stir in the oil.
• Pour over the caramel and chill in the fridge until set.

This post is dedicated to Anna, the lovely girl who let me in on this fabulous recipe, thanks.

Yours truly

The Cupcake Fairy.