Individual Millionaires Shortbread!
A popular bake in mini form, with a homemade shortbread base, homemade caramel, and chocolate, these individual millionaires are perfect!
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Servings: 12 pieces
Equipment
Ingredients
Shortbread
- 150 g unsalted butter
- 65 g caster sugar
- 225 g plain flour
Caramel
- 150 g unsalted butter
- 2 tbsp caster sugar
- 3 tbsp golden syrup
- 300 g condensed milk
Topping
- 100 g milk chocolate
- 100 g white chocolate
Instructions
- Preheat the oven to 180ºc/160ºc fan and line a 12 hole mini cake tin with parchment paper around the edges
- Cream the butter and sugar together in a bowl
- Add the plain flour and mix until you make a shortbread dough
- Split between the 12 holes and press down - spoons, a pastry pusher or even a coffee tamper can make this easier. Flouring the object can also help to push it down.
- Bake for 15-18 minutes until golden and cool in the tin whilst you make the caramel
- Add the butter, sugar, syrup and condensed milk to a pan
- Heat on a low heat to melt the butter and dissolve sugar
- Turn up the heat to medium-high and boil for 4-6 minutes until golden and thickened
- Carefully split between the 12 and set in the fridge - I find it easier to beat the caramel ever so slightly off the heat to stop it bubbling and then carefully spoon
- Decorate with the two chocolates however you fancy and set again
- Remove from the tin and enjoy
Notes
- These will last for 4-5+ days at room temperature
- These can freeze for 3+ months
- Find my millionaires shortbread recipe here for more info on the recipe
- I used this cake tin
- I used this white chocolate
- I used this milk chocolate