Heat the oven to 180°C/350°F. Soften the shortbread
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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