Millionaires Shortbread – A Sweet Treat

Directions

• Grease and line a cake tin (20 x 20 cm tin square).
• Cream together the butter and sugar using a mixer or a wooden spoon until creamy.
• Sift the flour and cornflour into the butter mix. Crumble and work in with your hands, making a smooth dough.
• When the mixture starts to bind together, press it into the prepared cake tin and prick with a fork.
• Chill for half and hour before baking.
• Bake in a preheated oven at 175c for 15 mins until just firm and slightly golden around the edges. When baked, remove from the oven and leave to cool completely.
• To prepare the toffee, empty the carnation caramel and toffee into a saucepan. Heat through and leave on a low heat, stirring until the toffee has dissolved and blended into the caramel. To help them blend, press down carefully on any toffee lumps with a silicone spatula.
• Take the caramel off the heat and leave to cool.
• When the shortbread and caramel have cooled, pour the caramel over the shortbread.
• break the chocolate into chunks and place in a glass bowl over a simmering pan of water. About 1cm of water should be ok to keep up the steam required to heat the glass bowl and melt the chocolate. Stir with a spatula until all the chocolate has melted.
• When the chocolate is smooth and lump free, pour overthe cold caramel and carefully spread flat.
• Sprinkle with edible gold sparkles for extra sumptuousness. leave this to cool and firm up before cutting.
• Once all is set, cut into portions and serve.