Who wants to be a millionaire?

I made Nigella’s millionaire’s shortbread for a meeting at work the other day, and it was a big hit.  It is very delicious!  But I wonder why it’s called millionaire’s shortbread; isn’t it a funny name?  Even wikipedia doesn’t have the answer, it’s most odd.  Whatever the reason, and whatever you call it, it is well worth making some of this scrummily yummily sweet chocolatey caramelly shortbread.  Go on, you know you want to!

Roxanne’s Millionaire’s Shortbread (from How to be a Domestic Goddess)

1.  Put 225g plain flour and 75g caster sugar into a bowl and rub in 17g unsalted butter, clumping the dough together to form a ball.  Press this sandy shortbread mixture into a 23cm square tin, greased and the bottom lined, and smooth the mixture with either your hands or a spatula.  Prick it with a fork and cook for 5 mins at 170°c/gas mark 3, then lower the oven to 150°c/gas mark 2 and cook for a further 30-40 mins until it is pale and golden and no longer doughy.  Let it cool in the tin.

2.  Melt 200g unsalted butter in the microwave for 2-3 mins, then add a 397g tin of condensed milk and 4tbsp golden syrup.  Whisk the mixture well until the butter is thoroughly encorporated.  Heat for 6-7 mins until it is boiling, stirring thoroughly every minute to stop it a) boiling over and b) burning (I’m missing out a whole big Nigella spiel here about being a microwave novice and burning it).  It’s ready when it’s thickened and turned a light golden-brown.  After removing from the microwave, let it rest for a few moments before the final stir.  Pour this molten toffee evenly over the cooled shortbread and leave it to set. 

3.  Break 325g plain chocolate into pieces and melt it in a bowl in the microwave.  Pour and spread it over the fudge mixture (the less you touch it, the shinier it will be, apparently) and leave it to cool.  Once set, cut the caramel shortbread into pieces.  I would advise you to do this in the tin, as I took mine out to photograph it first and then the caramel all squidged down a bit when I pushed the knife into the chocolate.  Don’t say I didn’t warn you!

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