Millionaires Shortbread

Makes 1

9x13" pan

Shortbread

120 g

sugar

240 g

Salted !!!! butter

240 g

flour

3/4 tsp {4.5 g}

kosher salt (omit if using salted butter)

1/2 tsp {2.2 g}

vanilla

Preheat oven to 325F/162C.

Combine sugar and vanilla together and mix thoroughly and set aside.

In a food processor, pulse flour and butter until they resemble sandy breadcrumbs. Add sugar vanilla mixture and pulse until combined.

Line pan with parchment and press dough in evenly throughout the pan. Dock with a fork throughout.

Bake for 30-40 minutes until shortbread is coloured and firm. Cool completely.

Toffee

120 g

butter

120 g

sugar

40 g

golden/corn syrup

200 g

condensed milk

Melt butter,syrup and sugar and dissolve.

Add condensed milk and bring to a boil over medium/medium-high heat. Cook until it reaches 225F/107C OR stir five minutes, until SLIGHTLY coloured. Cooking too long at a too high temperature will result in hard toffee.

Pour/spread over shortbread.

Cool.

Chocolate

Spread 125g melted dark chocolate,over cooled shortbread/toffee mixture

Note

2017-12-14

300 mL {309 g}

of condensed milk is 390g works for half sheet pan size cookies or double recipe

Note	2017-12-14 Approximately 7min from addition of condensed milk to toffee stage on medium heat.

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