Caramel Slice Millionaires Shortbread Food

CARAMEL SLICE (MILLIONAIRE'S SHORTBREAD)

Steps:

• Preheat the oven to 320°F (160°C).
• Butter a rectangular 11x8 inches (28 cm x 18 cm) mold, preferably with a removable bottom.
• In a bowl, mix all the dough ingredients, form a dough without kneading too much and pack the mixture in the mold.
• Bake for 15 minutes until the surface is golden.
• Remove from the oven and let cool completely.
• Preheat the oven to 350°F / 170°C.
• In a non-stick pan, melt the butter over low heat and add the brown sugar, sweetened condensed milk, golden syrup, and the vanilla. Boil for 5 minutes without ever stirring.
• Pour the caramel on the biscuit base and bake again for 10 minutes.
• Let the cake stand in the refrigerator for 30 minutes.
• Melt the chocolate and oil in a bain marie (water bath) and pour it over the cake.
• Let cool in the refrigerator for at least 2 hours before serving. Cut into square slices.

CARAMEL SLICE

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang (this will make it easier to remove the slice later).
• In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
• Place mixture into baking pan and press down to form one even layer. Bake in the oven for 12 minutes or until the crust is slightly golden on the edges. Remove from oven and set aside while you make the caramel.
• In a medium-sized saucepan, add sweetened condensed milk, butter and syrup (if using). Place on a medium heat and stir constantly until the butter melts. Continue to cook, stirring constantly, until caramel turns golden brown and thickens slightly. This takes at least 10 minutes so be patient!
• Once caramel has thickened, remove from heat and stir in a pinch of salt. Pour over shortbread crust. Then bake for another 12 minutes or until golden brown on the edges. Leave to cool for 30 minutes (sprinkle over extra sea salt if you like) before adding chocolate topping.
• Place chocolate in a microwave-safe bowl and heat until melted, stirring every 30 seconds. Once chocolate is melted and smooth, add oil and stir. Then pour over caramel layer. Spread out into one even layer and then place in the fridge for at least 2 hours to cool and set.
• When you're ready to serve, carefully lift slice out of baking tin and cut into small squares. If it's too hard to cut (for example, if you left it in the fridge overnight), just let it sit at room temperature for 10 minutes or so and it will soften slightly.

PECAN CARAMEL MILLIONAIRE'S SHORTBREAD

Steps:

• Preheat the oven to 180C/350F/Gas 4 10 minutes before baking. Lightly oil and line an 18 cm x 28 cm tin with greaseproof or baking paper.
• Cream together the 125 g butter, peanut butter 75 g caster sugar until light. Sift in the cornflour and flour together and mix in to make a smooth dough.
• Press the mixture into the prepared tin and prick all over with a fork. Bake in the preheated oven for 20 minutes, until just golden. Remove from the oven.
• Meanwhile for the topping, combine the 200 g caster sugar, 125 g butter, golden syrup, glucose, water and milk in a heavy based saucepan.
• Stir constantly over a low heat without boiling until the sugar has dissolved. Increase the heat, boil steadily, stirring constantly, for about 10 minutes until the mixture turns a golden caramel colour.
• Remove the saucepan from the heat and add the pecans. Pour over the shortbread base immediately. Allow to cool, then refrigerate for at least 1 hour.
• Break the chocolate into small pieces and put into a heatproof bowl with the 1 tbsp butter.
• Place over a saucepan of barely simmering water, ensuring that the bowl does not come into contact with the water. Leave until melted, then stir together well.
• Remove the shortbread from the refrigeratror and pour the chocolate evenly over the top, spreading thinly to cover. Leave to set, cut into squares and serve.

MILLIONAIRES SHORTBREAD - CHOCOLATE, GINGER AND CARAMEL SLICES

Steps:

• You will need:.
• A square baking tin, 20cm (8"), greased and base-lined with baking parchment or paper.
• To make the base, process the biscuits until they are like crumbs then stir in the melted butter. Spoon this mixture into the tin and, very lightly, press to make an even layer. Chill for 20 minutes.
• Place the butter and the sugar in a nonstick saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel, which is thick and yet still coats the back of a spoon.
• Spoon the caramel over the crumb base, cover and leave to to cool for 20 to 30 minutes or until the caramel has thickened.
• Sprinkle the chopped ginger over the caramel base if using. Stir 1 teaspoon of the vegetable oil into each bowl of melted chocolate. Pour the dark chocolate over the caramel, spreading it out to the edges. Repeat with the milk chocolate, then swirl them slightly to create a pattern.
• Leave aside to set. When the chocolate has hardened a little, but before it has set hard, cut into slices, and enjoy with a cup of coffee.
• Hide the remaining slices from all other family members and friends!

EASY MILLIONAIRE'S SHORTBREAD

Steps:

• Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm.
• To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs.
• Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
• Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
• To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and the can of condensed milk in a pan and heat gently until the sugar has dissolved. Continually stir with a spatula to make sure no sugar sticks to the bottom of the pan. (This can leave brown specks in the caramel but won't affect the flavour.)
• Turn up the heat to medium high, stirring all the time, and bring to the boil, then lower the heat back to low and stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
• For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars with a hot knife.