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Mar. 5th, 2004 10:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ventaFor them as wants it, here's the Millionaire's Shortbread recipe, courtesy of the mother.
Recipe as mailed to me, comments in italics are mine.
Base:
4oz margarine
2oz caster sugar
5oz plain flour
1 level teaspoon baking pwder
Caramel:
4oz margarine
Two tablespoons syrup
4oz granulated sugar
one small tin condensed milk
To ice:
Slab of plain cooking chocolate
Base: cream margarine and sugar, then sieve flour and baking powder together and add to the creamed mixture, mixing well (I work it in with a fork). Put this mixture into a greased swiss roll tin (roughly 11x7ins) and spread it out to cover the base. Don't worry if it looks a bit uneven, it's a beggar to spread out but does it for itself to a certain extent as it cooks. Bake at 160C/325F/Gas 3 until golden brown.
Caramel: in a heavy-based pan, melt margarine, sugar, syrup and condensed milk and bring to the boil. Boil for five minutes until it turns brown, stirring well. Cool slightly and pour over the base. Leave to cool. Lick pan.
When cold, cover with melted cooking chocolate (melt it in microwave or in a basin over hot water). You'll probably need at least three-quarters of a large slab of Scotchoc or Scotbloc or whatever it's called (can't check as I haven't got any in until I go to Sainsbury's). It's called Scotbloc. If you want to use ordinary chocolate instead, be warned it's something of a sod to spread evenly, and you always need more than you think you do.
Small tins of sticky milk aren't easy to find. Morrison's do them and I can smuggle some down in May if necessary. I haven't looked recently, so don't know if they're readily available round 'ere. Anyway, it's a much better idea to use half a large tin, and put the leftovers into condensed milk sandwiches :)
Recipe as mailed to me, comments in italics are mine.
Base:
4oz margarine
2oz caster sugar
5oz plain flour
1 level teaspoon baking pwder
Caramel:
4oz margarine
Two tablespoons syrup
4oz granulated sugar
one small tin condensed milk
To ice:
Slab of plain cooking chocolate
Base: cream margarine and sugar, then sieve flour and baking powder together and add to the creamed mixture, mixing well (I work it in with a fork). Put this mixture into a greased swiss roll tin (roughly 11x7ins) and spread it out to cover the base. Don't worry if it looks a bit uneven, it's a beggar to spread out but does it for itself to a certain extent as it cooks. Bake at 160C/325F/Gas 3 until golden brown.
Caramel: in a heavy-based pan, melt margarine, sugar, syrup and condensed milk and bring to the boil. Boil for five minutes until it turns brown, stirring well. Cool slightly and pour over the base. Leave to cool. Lick pan.
When cold, cover with melted cooking chocolate (melt it in microwave or in a basin over hot water). You'll probably need at least three-quarters of a large slab of Scotchoc or Scotbloc or whatever it's called (can't check as I haven't got any in until I go to Sainsbury's). It's called Scotbloc. If you want to use ordinary chocolate instead, be warned it's something of a sod to spread evenly, and you always need more than you think you do.
Small tins of sticky milk aren't easy to find. Morrison's do them and I can smuggle some down in May if necessary. I haven't looked recently, so don't know if they're readily available round 'ere. Anyway, it's a much better idea to use half a large tin, and put the leftovers into condensed milk sandwiches :)
