Millionaire's Shortbread (Microwave Style) (Baking)

Member Name: Redhillmum

Product:	Baking
Date:	11/08/01 (3099 review reads)
Rating:

Advantages: Easy, Yummy, Cheap

Disadvantages: None

Sickly yes, but we couldn't get enough of the them.

Some things bring back memories of school and this is one of them.

Remember the slices of shortbread covered in sickly caramel and covered in chocolate.

These were one of the 'nice' afters that you could get (my favourite actually was Manchester Tart - a pastry base covered by a layer of jam and firm set custard with bananas in it. Mmmmm! If anyone knows the recipe for that please let me know)and this was one of the best.

I have searched for this recipe for ages but could never find a really simple one that you could cook in the microwave until now.

Anyway, here it is, simple enough for any novice cook and you will want to make it again and again (you probably will have to because it won't last long).

INGREDIENTS (Makes about 10-12 slices)

Shortbread:
4oz margarine
2oz castor sugar
6oz plain flour

Caramel:
4oz soft margarine
3oz castor sugar
2tbsp golden syrup
6oz condensed milk

Topping:
4oz plain or milk chocolate
(broken into pieces)

Use a microwave proof dish which can withstand high temperatures because the caramel will become VERY hot during cooking!

It needs to be about 8" square and lined with greaseproof paper.

1. Cream together the margarine and sugar and mix in the flour. This will form a ball of dough. (Use a food mixer if possible - if you haven't got one put it on your Christmas list, they are invaluable!).

2. Press dough into the tray and prick all over using a fork. Cook on HIGH power for 2-3 mins then leave in the tray to cool.

3. Combine the caramel ingredients in a large bowl and heat on HIGH power for 5-7 mins, check and stir every minute.

4. Pour this over the cool shortbread and leave to set.

5. Melt the chocolate on MEDIUM power for 2-3 mins and then pour over the set caramel.
Cool in th
e fridge. When the chocolate has set, remove from the tray with a sharp knife and divide into squares.

Like most pastries cooked in the microwave the base will be a little pale but it doesn't really matter for this sweet.

If you are worried about the colour you can always add a 'drop' of Browning liquid. It used to be called gravy browning but it is actually used to colour icing and cakes etc (no, I never knew that either!).

These timings are based on an 800watt microwave but you can easily adapt the times to a lower wattage oven.

Basically check every minute as chocolate and caramel can easily overcook.

Regarding the chocolate, I used to use cooking chocolate but with so many special offers on at the minute go for the decent stuff. Galaxy makes a great topping but like everything else can be a bit sickly after a couple of slices :)

Don't blame me if you become addicted!

Happy baking!

Summary: