How to become a Billionaire …

I’ve always loved Millionaires’ Shortbread and have tried several recipes to achieve that rich and decadent taste. Sheila, a friend from Derby, sent me her recipe 10 years ago and I’ve been using it ever since. 

Sheila’s Millionaires’ Shortbread

Pre-heat the oven to 160C (fan) 180C/Mark 4.  Line a 11 x 8 inch/28 x 20cm) Swiss roll tin with baking paper.

Shortbread base

4oz/110g butter

2oz/50g caster sugar

6oz/175g plain flour

1 tsp baking powder

Add the sugar to the flour and baking powder. Rub in the butter until the mixture looks like breadcrumbs. Knead the mixture until it forms a dough then press into the lined tin. Prick the dough with a fork. Bake in a moderate oven for about 20 minutes until golden brown and firm. Allow to cool in the tin.

Caramel filling

4oz/110g salted butter

4oz/110g light muscovado sugar

1 tbsp golden syrup

1 small tin condensed milk (397g)

1/2 tsp vamilla extract

Put all the ingredients into a pan and heat gradually until the sugar has dissolved. Bring to the boil, stirring all the time for about 5 minutes until the mixture has thickened. Allow to cool slightly then pour over the shortbread. Allow to cool completely.

Chocolate topping

8 oz/200g milk or dark chocolate

Melt the chocolate slowly over a pan of hot water or in a microwave on a low setting (600). Pour over the caramel and allow to set.  Cut into squares or bars as you wish with a hot knife.

 Turn it into Billionaire’s Shortbread

If you want to go the whole way to achieve super rich status, convert your stash into Billionaire’s Shortbread with a topping of gold leaf. That’s one way to plug that missing billions gap!

Meryl says : This is a recipe which needs dedication and care so take time between each stage to chill – the shortbread and yourself! And don’t be stingy with the chocolate – we all like a thick topping.

My singing friend, Heather, made Millionaire’s Shortbread for cake duty at our choir rehearsal last week. It was amazing. We sang our hearts out with even more gusto after indulging in her luscious treat!

This is a shorter version of a recipe article I did for Yorkshire Bylines

Enjoy!