Hi.
I am Caroline MiLi Artiss, and welcome back to Keep Calm and Bake.
This episode we have got a treat in store for you.
We are doing
a salted caramel millionaire shortbread.
Everything in moderation, I say, and this is an exceptionally good baking dish.
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To start with, we are going to make the shortbread base which is very easy.
Now I am bunging everything into a food processor.
If you
do not have one of these, do not worry.
You can do it all in a bowl, using your hands.
That is perfectly fine.
We just have a few ingredients: plain flour, that is going in; butter, cold butter as well,
so this is cubed I've had it in the fridge.
And do not worry, we do have all of the ingredients listed in the description box for you.
Pop the butter in.
Now we have the sugar going in.
And semolina, now the semolina gives the shortbread a bit of a crunch basically, so it is going
to have a nice crunchy base.
Just add
everything in, all at the same time.
Now we are just going to keep pulsing this until it forms a big ball of dough.
Wonderful.
All right.
Now, I have a baking tray already lined and my oven is preheated.
I am just going to take out this doughy mixture, pop it onto the baking tray, and we are going
to squish it down so it covers all areas.
Spread it out like so.
This is the base; this is your shortbread.
Once it is evenly pressed down, get a fork, and then prick the base all over with little
holes.
This helps it bake.
It helps the air come out while it is baking so it is not going to rise.
We are going to pop this into the oven for about thirty to
forty minutes, or until it is golden and cooked through.
Now to make the lovely caramel.
I am going to add all my ingredients to a saucepan.
So, butter.
Not for the faint hearted this, yes
there is a lot of butter in there.
And now we have golden syrup, pour it all in.
I love golden syrup.
The last ingredient is a tin of condensed milk.
Again, just whack it all in to a saucepan.
Now, I just want to heat this very slowly so all the ingredients melt together.
Then we are going to leave it to bubble away on a low,
gentle heat for about six to eight minutes.
What you will see is that it turns a lovely, golden, caramelly color.
And then once it
becomes a bit thicker, you can take it off.
Great, this looks ready, and it smells so good.
Right my shortbread has come out of the oven and is now cooled down.
The caramel is ready to go on top.
I love this, this is why I like cooking so much.
Just pour it over.
Oh goodness gracious me, this smells so nice.
We are going to leave this now to cool down.
Once this layer is cool, then we can add the chocolate.
And then, we can eat it!
Now I'm going to sprinkle some sea salt, because we are doing the salted caramel version.
I have the flakes which I think are nicer than
the actual fine granules because when you bite into this, you get a little chunk of
the saltiness.
Combine that with the sweetness,
because this is ridiculously sweet, and it just goes so nicely.
I am putting about a teaspoon.
This all depends on how much salt you like in there.
Some people put half a teaspoon.
I'm putting about
teaspoon worth.
Just sprinkle it around.
Now I am just going to leave this to cool.
Once this is cool, then I am going to pop the
chocolate on top, and then I am going to eat all of it.
Now the last layer is the chocolate.
Just melt up your chocolate and pour it on top.
There we go.
Very nice.
It makes me happy doing this.
Spread your chocolate nice and evenly around.
Now, if you like recipes like this, do not forget to subscribe because we have plenty
more
delicious recipes for you.
I am just going to leave this to cool down.
Once it is cool we can cut it.
Now this is what your millionaire shortbread should look like: a lovely layer of shortbread,
then the caramel, then the chocolate.
Obviously, wait until it goes nice and hard and then you can cut it into pieces, like
so.
I'm going to cut it into long strips.
Yum!
This would make a really lovely coffee time treat, or maybe you want to make a whole tray
of this and bring it along to a friend's house.
There we go.
Whoever you are making this for is going to be very happy.
I am going to have a little taste.
There is something about the saltiness in the caramel that makes this very moreish and
very dangerous.
I hope you really enjoyed making this recipe.
Please leave us your comments, and stay tuned for more Keep Calm and Bake.
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