Millionaire Shortbread for Tasty Tuesday - The Great ‘Developer’ Bake off
Somehow at work it was decided that within our small development team we should have a bake off, I missed the beginning of the conversation so I'm not sure how the challenge came about. Given our department is very male dominated and certain members of the team get to come home to a cooked meal on the table every night, (yeah you know who you are) there had to be rules (see below) to cover anyone who may have been tempted to circumvent the spirit of the challenge.
Now I'm always up for a challenge so I don't really need much encouragement, I thought rather than baking something I'd baked before I'd try to bake something I'd not attempted before. I also do have a thing for Millionaire shortbread, I think it goes back to staying with my Grandparents when I was little, there always seemed to be millionaire shortbread, I think their neighbour made it.
There are plenty of easy no bake recipes out there using crushed biscuits and caramel sauce, but that's not for me it had to be all or nothing. So that's a shortbread base, a caramel layer topped off with chocolate and for good measure I thought I'd best try to make it look pretty.
I was rather impressed with the results and Lou seemed to think that it was of an acceptable standard as did Frazer although after a 20km mountain bike ride anything with sugar would be the nectar of the gods.
- Bring in a home baked good of your choosing (sweet or savoury- anything goes!)
- They must have been baked by your own fair hands* (use of wives/husbands/children or retail shops are strictly prohibited)
- Judges say on the winner is final (no underhand bribery in an attempt to win)
- Winner to receive the title of ‘Great Developer’ Baker……
I have to say that I was rather please that my Millionaire Shortbread was indeed the finest creation, the standard was high and the result was a close call. The other baked goods were in no particular order: Lemon drizzle cake, flapjack, chocolate chip and walnut cookies and rocky road.
For the shortbread
- 200 g butter
- 100 g caster sugar
- 200 g plain flour
- 100 g Semolina
For the caramel filling
- 300 g butter
- 140 g caster sugar
- 75 g golden syrup
- 370 g sweetened condensed milk
- 1 tsp salt
For the chocolate topping
- 300 g milk or plain chocolate, chopped
- Line a 18x27cm (7x11in) rectangular cake tin with nonstick baking paper. Heat the oven 170C.
- Place the butter and sugar in a bowl and beat with a wooden spoon until light and creamy. Beat in the flour and Semolina until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 minutes until pale golden.
- Place the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and simmer for 20 minutes, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.
- The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in 1tsp salt, then pour the caramel over the shortbread and leave to set for an hour or until chewy.
- Put the chocolate in a bowl and melt in the microwave for 1-2 minutes (or place over a pan of simmering water). Pour melted chocolate over the caramel. Leave in a cool place to set, then cut into squares. Keep in a tin for up to 1 week.
Serving Size:1 Servings
Amount Per Serving: Calories: 598Total Fat: 37gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 102mgSodium: 519mgCarbohydrates: 62gFiber: 1gSugar: 40gProtein: 6g