Shortbread Worthy For A Millionaire!

Hi guys

Today's recipe has to be one of my all time favourite and I know not many people are resist these. They are of course the Millionaire Shortbread, sometimes known as the Caramel Shortbread. These can't even last a day in my house, they taste so good!!!!

Yummy!!!

What Do I Need?

• 125g Softened Butter
• 55g Caster Sugar
• 180g Plain Flour
• 2 tbsp Icing Sugar
• 100g Softened Butter
• 50g Caster Sugar
• 400g Condensed Milk
• 200g Chocolate

What Do I Do?

1. Beat the 125g softened butter and 55g caster sugar together until light and fluffy. Sieve in the 180g plain flour and beat together until a dough has formed (you need strong arm muscles for this bit!)
2. Grease a 8 x 10" baking tin and line with grease proof paper and press the dough in and around the tin. Prick the dough with a fork and sieve with icing sugar and leave in the fridge for 20 minutes. 
3. Heat the oven to 180c and bake the shortbread for 15-20 minutes or until golden brown. Set aside to cool completely
4. Whilst the shortbread is cooling, put the 100g softened butter, 50g caster sugar and condensed milk in a saucepan and heat gently until the butter has melted. Bring to the boil for 10 minutes whilst stirring constantly. 
5. Pour over the cold shortbread and level with a spoon, ensuring all the corners are filled with caramel then leave the tin in the fridge until the caramel has set. 
6. Break the chocolate into a jug or glass bowl. Put the jug in the microwave pinging the chocolate in 20 sec intervals, stirring in between each interval. If you put the chocolate in a glass bowl put ontop a saucepan of boiling water, don't allow the glass bowl to touch the boiling water, keep stirring until the chocolate has melted. Once the chocolate has melted pour over the caramel and level out with a spoon. Leave in the fridge until the chocolate has set. 
7. Ta Da, enjoy your millionaire shortbread. 

This recipe may seem long, but it's really simple, I hope you enjoy making these ( and licking out the chocolate bowl/jug) Comment below how these turned out for you, I would love to hear from you :)

Bye for now!

Brownies and Oreos?!

Sounds like a great combination, right? This has to be one of my favourite brownie recipes. I've done this recipe with and without the oreos and they have both turned out amazing! This recipe is originally from Lorraine Pascle, I love her recipes!

Makes 16

What You Need

• 20cm/8in square baking tin
• Baking paper
• 165g Butter, plus extra for greasing
• 200g Dark chocolate finely chopped, (I used 70% cocoa)
• 3 Eggs
• 2 Egg yolks
• 2 tsp Vanilla extract
• 165g Light soft brown sugar
• 2 tbsp Plain flour
• 1 tbsp Cocoa powder
• Pinch of salt
• 154g Oreos chopped into quarters
• Icing sugar for dusting (optional)

What You Need To You

• Preheat the oven to 180C/350F/Gas 4. Grease the baking tin with butter, then line with baking paper with the paper overlapping the sides a little.
• Melt the butter in a pan over a medium heat. When the butter has melted, remove the pan from the heat and add the chopped chocolate. Leave to stand for a few minutes, or until the chocolate melts, and then stir together.
• Whisk the eggs, egg yolks and vanilla together in a large bowl until the eggs begin to get light and fluffy. Add the sugar in two additions, whisking between each. Pour it around the side of the egg mix so as not to knock out the air that has been whisked in. Keep whisking until the mixture becomes stiffer. Once the egg mixture is ready, pour the chocolate into it - again around the sides so as not to knock the air out.
• Add the flour, cocoa powder, salt and half of the biscuits and stir until fully combined, then pour the mixture into the baking tin. Scatter the remaining biscuits over the top, pressing them in slightly. Bake in the oven for 25–30 minutes. The middle should be very so slightly gooey. Leave the brownies to cool in the tin - the top will sink and crack a little.
• Pull the brownies out using the overlapping paper and cut into squares. Dust with icing sugar (optional)

I hope you enjoyed making these as much as I did, they taste soooo good. Leave comments below to let me know what you think!