This is another recipe from one of those books that makes you go “oooh I want to make that!….and that, and that too”….

It is also one of those occasions where you realise that you have run out of this, or don’t have any of that.. in this case, Golden Syrup, Butter, and Semolina. So off I had to trot to the shop…. repeatedly.

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Millionaire’s Shortbread Recipe– taken from British Baking by Oliver Peyton

Ingredients

Shortbread

200g butter, softened, plus extra for greasing

100g caster sugar

100 semolina

200g plain flour

Caramel layer

300g butter, diced

140g caster sugar

75g golden syrup

397g can condensed milk

Chocolate layer

300g good-quality plain chocolate, broken into pieces

Method

Preheat the oven to 170C/ gas 3. Lightly butter a swiss roll tin measuring about 30 by 20cm (NB. I used Wilton cake release, it does much the same thing!).

Combine the shortbread ingredients ina bowl or food processor and blend to a smooth dough. Press the dough into the prepared baking tin, and prick the surface with a fork. Bake for 15-20 minutes until it is golden brown and firm. Remove from the oven and set aside to cool.

For the caramel layer, combine the ingredients in a saucepan.

(NB. you may not want to look at this picture… heart attack in a pan!)

Stir over a low heat until the butter has melted.

Simmer gently for 20 minutes, stirring constantly (yes I know, this is perhaps where I needed Mr M to come up with an automatic stirring arm… perhaps out of some Lego Technic?), until the mixture looks like thick caramel fudge.

Fudgey.

Pour over the cold shortbread in an even layer and leave to cool.

Next melt the chocolate, and again pour over the caramel in an even layer.

Leave to set.

Loosen from the tin, then cut into pieces with a sharp knife.

Done!

(Apparently they will keep for up to 5 days in an airtight container… I can’t see them lasting that long!)

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Quite rich and sickly, especially as the caramel layer is really thick. I think it might be better if the layers were more equal. But tasty!