Hello, hope you all enjoyed the long weekend? I managed to time it perfectly & take advantage of the 5 hours of sunshine we did actually get! I completed my final long training walk on Saturday, 18 miles in 4.5 hours. So that's it, training done, I'm ready for the Moonwalk & I can't wait for the 15th May. I'm just hoping my feet heal in time, I'm still having problems with blisters & there doesn't seem to be enough compeed plasters in the world to help. I've even taken to padding around the office barefoot to avoid shoes making them worse! If anyone has any tried & tested methods to fix blisters, please please let me know, I've only got 10 days to go.This weeks recipe is a request & one of my favourite sweet treats. I used to buy it ready made from the supermarket & always thought it would be really difficult to make at home? I came across this recipe in the Christmas edition of Olive magazine & thought I'd have a go! It's easier than you might think, it just takes a little time as you have to allow for cooling in between layers. That said, the result is amazing & I'll never go back to the shop bought stuff! Piccie will follow, my chocolate topping hadn't quite set yet!
Shortbread
50g caster sugar
150g butter
200g flour
Caramel
225g caster sugar
142ml double cream
25g butter
Topping
200g dark chocolate
40g butter
60g white chocolate
1. Blitz together the flour, sugar & butter in a food processor until you get a soft dough. Line a tin approx 20cm square with baking paper, leaving an overhang to make it easy to lift out of the tin. Tip the dough into the tin & firmly press down so it's evenly spread. Chill for 10 minutes, then bake in the oven at 160c/GM4 for 35 minutes until golden brown. Leave it to cool completely in the tin
2. To make the caramel, place all the ingredients into a pan & over a gentle heat bring it up to the boil until the sugar has dissolved. Simmer rapidly for about 30 minutes, it's tricky to know when it's ready, but I'm told you should drop a blob of caramel into a glass of water, if it stays together, it's done!
3. Once the base is cool, pour the caramel over the top & leave it to cool completely. Melt the dark chocolate & butter together, then pour over the caramel. Leave to set, then melt the white chocolate & drizzle over the top. Once it's all set, you can use the paper to lift it out of the tin & cut it into chunks
There's something really satisfying about making Millionaire's Shortbread, maybe because of the time that goes into it! The request came from my boss, who is leaving us (temporarily) to have a baby. So, I hope you enjoy it Kerry & that baby makes a safe arrival in the not too distant future! I have also made an alternative cake to mark the occasion, but as that's a surprise for Friday, I'll tell you about that next week. Right cake done, it's on to bra decorating for the Moonwalk...it's a very creative week! Enjoy, Rebecca
p.s. I'm not really sure if anyone is still reading this? If you are, make yourself known please :-)
Well I'm reading, and printing off many of the recipes, this one sounds lovely and quite simple, I'll definitely be giving it a go.
ReplyDeleteI seem to spend a fortune on Millionaire Shortbread for my Hubby, so it will save me money too!
Sue xx
Loving your blog and your delicious recipes, Rebecca. Millionaire's Shortbread is one of our family favourites, My recipe is one from Mary Berry that uses condensed milk for the caramel and is made in the microwave, avoids me burning it on the stove! Keep up the good work.
ReplyDeleteI'm reading!!!!
ReplyDeleteSoak your feet in surgical spirit every night before the big day- it'll harden your skin (so book your pedicure in for after the walk!) but works a treat x
I'm still reading Bex! Keep up the good work!
ReplyDeleteDavid
Still reading! Made this myself this week. I felt like I was eating the amount of calories that would feed a small child for a week though! But really delicious though!
ReplyDelete