Thursday, 23 February 2012

{ Interior Inspiration } Millionaire's Shortcake

~ Millionaire's Shortcake ~

After pancake day, Dave and I had a few ingredients left over and so I decided to try out a new recipe - one that used a few of these cupboard fillers and that would be a lovely dessert or accompaniment to tea-breaks for a little while. It's extremely easy and lasts for quite some time in the fridge.

- 150g butter 
- 75g caster sugar
- 225g plain flour
- 397g tin of Carnation Caramel
- 100g to 300g bar of milk or dark chocolate

1 - Cream the caster sugar and butter together until it's pale and creamy. Sift in the flour and mix until combined. The mixture will look very 'crumby' but don't be worried!
2 - Tip the mixture into a silicon or loose-bottom baking dish (I used a 9" circumference) and push down with a spoon until it's nicely compacted. Then prick the surface with a fork. Bake for 25 to 30 minutes at 180OC (fan assisted oven). Be sure to check back after around 20 minutes as you don't want a burnt base. Remove from the oven and allow to cool fully in the baking tin.
3 - Open the tin of Carnation caramel and pour the contents onto the cooled base.  Smooth the layer with a knife. Transfer the baking tin to a fridge to allow the caramel to become stiffer. This will help you with the next layer.
4 - Break the chocolate bar into squares and put into a microwave safe container (I used a glass measuring jug). Place this into a microwave and heat for 40 seconds on full power. Check the chocolate and then repeat in 30 second increments until it is completely melted. Now pour onto the caramel layer of your shortcake and spread with the base of a spoon to form a smooth surface.
5 - Put the shortcake back into the fridge to allow the chocolate to cool completely. 
6 - Enjoy your tasty Millionaire's Shortcake! To keep, cut up and place in an air tight container in the fridge).

Happy eating!

Love and lacery,

Base recipe from  although I did change it slightly.

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