Created by chef and owner of award winning cookery school The Bertinet Kitchen in Bath, Richard Bertinet's Millionaires Shortbread aren't just any Millionnaires Shortbread!
For the shortbread
- 250g butter
- 250g Fairtrade sugar
- 300g plain flour
- 50g cornflour
- 5g salt
- sprig lavender
For the caramel
- 150g salted butter
- 180g golden syrup
- 800g condensed milk
- 250g Fairtrade caster sugar
- First make the shortbread. Cream the butter and the sugar in a bowl. Sieve in the flour, cornflour and salt and mix into the butter and sugar to make a stiff dough. Leave to rest for half an hour.
- Pre-heat your oven to 180ºC. While the dough is resting line a large baking tray with sides with baking parchment and then after the dough has rested, press it into a layer on the bottom of the baking tray. Prick the dough with a fork all over. Bake for 15 to 20 minutes and then turn the heat down to 150ºC and bake for a further 10 to 15 minutes until light golden brown. Remove from the oven and leave to cool still in the tray.
- Place the ingredients for the caramel into a pan and heat on the stove, whisking all the time, for about 5 to 8 minutes until it bubbles and changes colour as it caramelises. Spread the caramel over the shortbread and allow to cool.
- Once the caramel has cooled sprinkle the fleur de sel over the caramel. It needs to be cool enough so the salt stays in flakes and does not dissolve into the caramel. You will then get a lovely contrasting salty taste that sets off the sweetness of the caramel perfectly.
- Finally, break the Divine chocolate into a bowl and place it over a pan of boiling water. Stir until it melts. Pour over the caramel and leave to cool. Once cool, place into the fridge to set. Cut into squares to serve.