My Mom loves ginger and she adores millionaire’s shortbread so, as she has had a lot on her plate recently, I decided that this recipe that I came across in the Co-operative magazine would be ideal to provide her with a sweet pick me up.
I must admit I am rather partial to millionaire’s shortbread too, there’s something about sweet and salty caramel between buttery shortbread and rich chocolate that really makes me salivate. That being said, I have never attempted to make my own for some strange reason – it really is deceptively simple to make so I wish I had experimented sooner!
Ginger Millionaire’s Shortbread
Makes 10 – 12
For the shortbread:
175g unsalted butter
60g caster sugar
225g plain flour
2 – 3 balls stem ginger, finely chopped
1 tsp syrup from the jar of ginger
For the caramel:
140g unsalted butter
397g tin light condensed milk
4 tbsp. golden syrup
20g caster sugar
For the topping:
200g dark chocolate
1. Pre-heat the oven to 140 degrees and lightly grease brownie tin.
2. To make the shortbread, place the butter, flour and sugar in a bowl and rub together with your fingers until the mix resembles breadcrumbs. Add the finely chopped ginger and syrup and mix until it forms a ball.
3. Press into the brownie ting brownie tin.
4. Bake in the oven for 5 minutes then turn the oven down to 130 degrees. Bake for another 25-30 minutes until golden. Remove from the oven and leave to cool.
5. To make the caramel, melt the butter in a medium saucepan then add the rest of the ingredients and bring to the boil, stirring continuously. Gently simmer for 10 – 15 minutes until the sauce is golden and thick.
6. Pour the caramel over the shortbread and allow to cool completely.
7. Melt the chocolate in a heat-proof bowl over a pan of simmering water, stirring gently. Pour over the top of the caramel.
8. Leave to cool and set completely before cutting with a warmed knife.
See, simple! I obviously added a little edible glitter to the chocolate which you can easily purchase from larger supermarkets. A pinch of fleur de sel wouldn’t go amiss either. As you can see from the photos, my chocolate is a little dull in places however, you can easily temper it to add more shine if you have a sugar thermometer to hand however, this will take a little longer.
This really is a simple recipe and goes down very well with practically everyone I know! I must admit, myself and my boyfriend couldn’t resist sneaking a few squares ourselves!