What makes millionaires shortbread so awesome that it has to be renamed billionaires shortbread? A triple threat of buttery coconut Scottish shortbread, a thick middle layer of sea salted caramel and dark chocolate topping. It took me a while to find a recipe that had enough caramel to make a thick luscious layer and this version is from the Primrose Bakery Book and is just divine. The caramel is made not only by cooking condensed milk, golden syrup and butter together, but by baking it for 20 minutes. This gives the caramel a real richness and the contrast of sea salt with rich sweet caramel makes it truly special. Each slice probably has about a billion calories, but it is so very rich and delicious that a tiny slice will suffice.
Billionaires Shortbread (Sea Salted Caramel slice)
(adapted slightly from the Primose Bakery Book)
Buttery Biscuit Base:
200g plain flour, sifted
90g soft brown sugar
65g desiccated coconut
150g melted butter
Sea Salted Caramel:
115g golden syrup
125g unsalted butter, chopped into small pieces
2 x 397g tins of condensed milk
A large pinch of sea salt
300g dark chocolate
2 tbsp corn oil
Golden lustre spray (optional - I used Dr Oetker, bought from the Tesco baking aisle)
1. Preheat the oven to 180 degrees Celsius. Grease a large rectangular baking tin (I used a brownie tray). Line the base ad the sides with baking paper and extend it above the sides so you can lift the whole slice out easily when it's ready.
2. To make the biscuit base, add the flour and sugar into a bowl. Add the coconut and butter and mix together until well combined. Press the mixture evenly and firmly into the baking tin. Bake for about 10-15 minutes, until golden brown. Do not overcook or it will have a tendency to break apart.
3. To make the caramel, put the golden syrup, butter and condensed milk into a saucepan over a low heat until the butter is completely melted. Add the sea salt and continue cooking for 7-10 minutes as the caramel thickens and darkens in colour. Pour it over the prepared base and put back in the oven for 20 minutes.
4. Remove from the oven. Once it has completely cooled, prepare the chocolate topping by melting the chocolate and oil together very carefully either in a heatproof bowl set over a saucepan of simmering water or in a micro safe bowl in the microwave (heat for 30 seconds, stir and heat for other 30 second bursts until half melted, then stir until all chocolate is melted).
5. Pour the mixture over the caramel and smooth gently over the top. Allow to set before removing the whole slab from the tin and cutting into slices. You can spray gold lustre onto the slices for extra billionaire bling!