MILLIONAIRES SHORTBREAD RECIPE MARY BERRY RECIPES

Steps:

• Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment.
• Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. (Alternatively, you can rub the butter in by hand.) Add in the caster sugar and pulse again until combined.
• Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
• Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
• Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.
• Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.
• Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely. Cut into squares and serve.

Steps:

• Watch James make his caramel sauce in our YouTube tutorial video:

  1. Preheat your oven to 160°C/140°C fan/Gas 3. Line an 8-inch square brownie tin with baking paper and grease the sides.

  2. To make the shortbread, use a wooden spoon to combine the butter with the sugar in a large bowl until it forms a paste. Add the flour and gently mix it all together. Use your hands to work the mix until it mops up all the crumbs – you don’t need to add any extra liquid.

  3. Press this out flat with your hands so that it fills your lined tin, then bake for 10–15 minutes or until it is just blushing golden brown at the edges. Leave to cool in the tin.

  4. Whilst it’s baking, start the caramel. Weigh all the ingredients into a saucepan and place on a medium-high heat, stirring gently. Watch it closely as you stir – you should start to see little slivers of brown where it has stuck to the bottom of the pan. If you see these bits, stir them in vigorously and turn the heat down to low-medium. Simmer gently until it is a colour that you like – I go for a deep, golden brown.

  5. When ready, pour your dark caramel onto your biscuit base and spread it over the top with a knife. To even out the surface, pick up your tin and drop it onto the countertop with a bang. Leave this to cool for at least an hour (or overnight) before adding the chocolate topping, or the heat will ruin your careful chocolate work.

  6. Break about three-quarters of the chocolate into a microwaveable bowl and chop the rest very finely.  Zap your chunks in a microwave on full power for 15 seconds at a time, stirring in between (or melt over a bowl of simmering water). Once melted, add your finely chopped chocolate and stir until they are combined.

  7. Pour it onto your cooled caramel surface and spread gently with a knife. Again, to even the surface, pick it up and drop it onto your countertop, or give it a shake in the tin. If you like, you can lay a sheet of cling film on top of your chocolate for an extra shiny surface, but pull it tight to get rid of the wrinkles. Leave it to set for another hour (NEVER in the fridge), before slicing into squares. Heat your knife with water from the kettle to make slicing easier.