Millionaire's Shortbread Bites

That’s the full title of my blog and it is the best possible way I can think to describe the relationship food and I have. I’m a doctor-in-training by day but I devote great chunks of my free time to reading and researching new recipes, following favourite food writers (either electronically or in my ever expanding library of cookbooks) and then cooking, photographing and in turn, writing about food myself.

Millionaire's Shortbread Bites

Ingredients
For the Shortbread layer
  1. 75 g cornflour
  2. 150 g plain flour
  3. 75 g icing sugar
  4. 150 g soft butter
  5. 1 tsp vanilla extract or seeds of a vanilla bean

For the caramel layer
  1. 397 g condensed milk
  2. 2 tbsp golden syrup
  3. 75 g light muscovado sugar
  4. 100 g butter
  5. 1 tsp vanilla
  6. To top
  7. 150 g dark chocolate
  8. 1-2 tsp freeze dried raspberries optional

Instructions
  • Preheat oven to 160˚C.
  • Make the shortbread by placing all the ingredients in a food processor and pulsing until it forms big clumps. Or mix together in a large bowl with a spatula until the same texture is arrived at.
  • Tip onto the work surface and form into a long sausage shape and divide in half, then half again carrying on until you have 24 evenly sized nuggets of dough - press each into your Mini Bites tin/mini baking cups/silicone mini muffin cups and flatten with a press or the back of a spoon.
  • Bake for approximately 16 minutes - they will remain a pale sandy colour and will puff up because of the cornflour so gently press down to flatten a little whilst still warm. Leave to one side to cool.
  • Measure all the caramel ingredients into a large saucepan and cook on a low to medium heat STIRRING CONSTANTLY with a wooden spoon or plastic spatula, until the mix darkens a few shades and becomes thicker and heavier on your spoon or spatula. Usually takes around 10-12 minutes - do not stop stirring or it will catch and burn.