Millionaires Shortbread - Chocolate Ginger And Car... |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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they are absolutely sinful and totally divine Ingredients:
for the base |
225 g butter shortbread cookies |
25 g butter, melted |
for the filling |
150 g butter |
150 g soft brown sugar |
400 g carnation condensed milk |
75 g stem ginger in syrup, drained and chopped (optional) |
for the topping |
115 g dark chocolate, melted |
115 g milk chocolate, melted |
2 teaspoons vegetable oil |
Directions:
1. You will need:
2. A square baking tin, 20cm (8”), greased and base-lined with baking parchment or paper.
3. 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.
4. 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. Spoon the caramel over the crumb base, to cover. Leave to chill for 20 minutes.
5. 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.
6. 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.
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