Millionaire Shortbread Fingers

If you consider a slab of millionaire shortbread a bit too much or in fact you want to feed more people, cutting into fingers is a great solution.  


Preheat the oven to 150 degrees.

For the shortbread base – In a roomy mixing bowl place the butter and sugar and cream together with a whisk then when soft and fluffy add the flour, incorporating gradually and stirring well with a wooden spoon to combine.  Transfer the thick crumbly dough to the tin and press down firmly with the heel of the hand, back of a spoon or angled palette knife.  I find using a small glass as a mini rolling pin helps to smooth down the dough. Take your time because you want an even layer.  When the mix is smooth pop into the oven and bake for 25 minutes.  Have a look at the shortbread half way through cooking and if it is rising up anywhere gently push it down using your hand inside a clean tea towel. Leave to cool completely.

For the caramel – Use a fairly large saucepan and add all the ingredients then place the pan over a gentle heat until the butter and sugar have dissolved.  Stir regularly.  Once bubbling gently leave the caramel for 30 minutes stirring from time to time.  Don’t be tempted to turn up the heat because the caramel will burn.  You will notice the caramel will darken in colour and the mix will thicken.  Take from the heat and stir until the bubbles have disappeared and the caramel is smooth.  Pour over the biscuit base then leave to cool completely.

For the chocolate – Break up the chocolate and place in a glass bowl along with the butter and water.  Either place over a pan of barely simmering water or pop into the microwave in 30 second blasts, stirring between each session until the chocolate is melted and the mixture is shiny and smooth.  Either pour over the cold caramel or, as I did, wait for the chocolate to thicken.  I then spread my chocolate over the caramel and made decorative ridges using an angled palette knife.

When completely cold, take from the tin and cut into fingers.

Store in a cool place and this will keep for at least a week.

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