Gillian's Larder

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Gillian

Millionaire's shortbread

This delicious luxury comes from The Perfect Afternoon Tea Book by Antony Wild and Simona Hill. Its easy, but its three parts take a bit of preparation. These quantities make 24 sweet, pretty fingers. They keep well, so its probably worth doubling up.

  • For the shortbread:
  • 250g/9oz plain flour
  • 75g/3oz caster sugar
  • 175g/6oz unsalted butter

  • For the topping:
  • 90g/3oz plain chocolate
  • 90g/3oz milk chocolate
  • 50g/2oz white chocolate
  • For the filling:
  • 90g/3oz unsalted butter
  • 90g/3oz muscovado sugar
  • Two 400g cans sweetened condensed milk

Heat the oven to 180C/350F. Soften the shortbread butter. Grease and line a 13 x 9in Swiss roll tin.

Shortbread: Use your fingers to rub the flour and the sugar with the butter until the mix looks like dough. Press it into the tin firmly with the back of a spoon. Prick it all over with a fork and pop it into the oven for 20 minutes. Let it cool.

Filling: Heat the ingredients together in a saucepan, whisking until the sugar has dissolved. Turn up the heat and stir constantly while the mixture boils until it thickens and turns a caramel colour. It must not burn in the pan. Spread the caramel over the shortbread.

Topping: Melt the chocolates in basins sitting in hot water. Spread the plain and milk chocolate in a pattern on the caramel—stripes work well. Trickle the white chocolate on top, and use a skewer to feather it into marbling. When the chocolate is set, cut the finished slab into fingers perfect for your favourite millionaire.

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I'd love to hear how you get on! You can email me at: gillian@
gillianslarder.
com

Good luck!