I think we’d all like to escape the talk about the budget on 26 November. Every day, there’s a new warning about tax rises and exhortations that we all have to ‘pull together’. My escape plan for the day is to get in the kitchen and make a special treat for family and friends. I’ve always loved Millionaire’s Shortbread and have tried several recipes to achieve that rich and decadent taste. Sheila, a friend from Derby, sent me her recipe 10 years ago and I’ve been using it ever since. But first…
Origins of Millionaire’s Shortbread
The recipe for Millionaire’s Shortbread is said to have been created, quite recently as far as baking history goes, in Scotland during the 1950s. It was based on traditional Scottish shortbread. This delectable biscuit (or is it a cake?) was sometimes called ‘Toffee Cake’ or ‘Caramel Shortbread’. A similar recipe was published in Australia, although the early versions didn’t have the chocolate topping until the 1980s.
Sheila’s Millionaire’s Shortbread
Pre-heat the oven to 160C (fan) 180C/Mark 4 and line a 11 x 8 inch/28 x 20cm) Swiss roll tin with baking paper.
Shortbread base
4oz/110g butter
2oz/50g caster sugar
6oz/175g plain flour
1 tsp baking powder
Add the sugar to the flour and baking powder. Rub in the butter until the mixture looks like breadcrumbs. Knead the mixture until it forms a dough then press into the lined tin. Prick the dough all over with a fork. Bake in a moderate oven for about 20 minutes until golden brown and firm. Allow to cool in the tin.
Caramel filling
4oz/110g salted butter
4oz/110g light muscovado sugar
1 tbsp golden syrup
1 small tin condensed milk (397g)
1/2 tsp vanilla extract
Put all the ingredients into a pan and heat gradually until the sugar has dissolved. Bring to the boil, stirring all the time for about five minutes until the mixture has thickened. Allow to cool slightly then pour over the shortbread. Allow to cool completely.
Chocolate topping
8 oz/200g milk or dark chocolate
Melt the chocolate slowly over a pan of hot water or in a microwave on a low setting (600W). Pour over the caramel and allow to set. Cut the shortbread into squares or bars as you wish with a hot knife.
Meryl says: This is a recipe which needs dedication and care, so take time between each stage to chill – the shortbread and yourself! And don’t be stingy with the chocolate – we all like a thick topping.
Turn it into Billionaire’s Shortbread
If you want to go the whole way to achieve super rich status, convert your stash into Billionaire’s Shortbread with a topping of gold leaf. That’s one way to plug that missing billions gap!
Even if Rachel Reeves’s budget doesn’t bring us any good news, enjoy being a millionaire with this recipe. My singing friend, Heather, made Millionaire’s Shortbread for cake duty at our choir rehearsal last week. It was amazing. We sang our hearts out with even more gusto after indulging in her luscious treat!
Read more about Grandma Abson’s life and her passion for baking and recipes, and head over to @grandmaabson on Instagram to see Meryl baking alongside her grandchildren.
