Millionaire's shortbread recipe

36 ratings Rate
  • Serves 14
  • 20 mins to prepare and 20 mins to cook
  • 440 calories / serving
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To make the base, beat the Stork and sugar until light and fluffy, sift the flour over and fold in. Press the mixture evenly over the base of a greased 18 x 28cm (7 x 11 inch) Swiss roll tin.

Bake in the centre of a preheated oven at 180ºC, 350ºF, Gas 4 for 15-20 minutes, until golden brown.

To make the filling, place all the ingredients, except the hazelnuts, in a heavy-base saucepan and simmer gently for 8-10 minutes, stirring continuously.

Spread the filling over the cooked base and allow to cool. When cool, scatter the hazelnuts over and press down slightly into the filling.

Break the chocolate into a bowl and melt slowly over a pan of hot water (or in a microwave on medium power). Quickly pour the melted chocolate over the caramel and swirl with a fork.

Mark into portions before the chocolate sets then leave to cool completely.

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  • Ingredients

  • For the base

  • 115g (4 oz) Stork packet
  • 55g (2 oz) caster sugar
  • 175g (6 oz) self raising flour
  • For the filling

  • 400g can full cream sweetened condensed milk
  • 115g (4 oz) Stork packet
  • 115g (4 oz) caster sugar
  • 2tbsp golden syrup
  • 150g (5 oz) hazelnuts
  • For the Topping

  • 200g (7 oz) plain chocolate
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  • Energy 1843kj 440kcal 22%
  • Fat 25g 36%
  • Saturates 8g 40%
  • Sugars 41g 46%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 50.6g Protein 5.8g Fibre 1.9g

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