Millionaire's Shortbread

makes 1 tray, 1 big piece, or 8 little pieces - you decide

Millionaires shortbread! So decadent and delicious - always a hit!
The very best thing about a traybake like this? You get to cut off the edges to neaten up and you gobble them up before anyone notices a thing. Free calories, right?
To make this even more appealing, melt some vegan white chocolate and swirl some patterns into the dark chocolate.

Ingredients

Shortbread

200 g Butter

100 g Caster Sugar

1 tsp Vanilla Extract

300 g Plain Flour

2 tbsp. Cornflour

Caramel Filling

100 g Butter

120 g Brown Sugar

110 g Caster Sugar

2 tbsp. Cornflour

300 ml Soy Milk

2 tsp Vanilla Extract

200 g Chocolate

Method

To make the shortbread, heat the oven to 160 degrees. Cream together the butter, caster sugar and vanilla extract. Mix together the plain flour and cornflour then combine with the butter mixture. Press into a baking tray then bake for 20-25 minutes until golden on top.

Whilst cooling, make the caramel filling. Heat the butter over a medium heat until spitting and browned. Add the sugars and cornflour, stir to combine. Gradually add the soy milk and vanilla extract, then heat until thickened, this should take no more than 5 minutes over a medium heat. Pour the caramel over the shortbread mix and leave to cool.

Once the caramel has cooled, melt the chocolate over a bain-marie or in 10 second intervals in the microwave. Pour the chocolate evenly over the caramel. Once set, cut into squares (this is easiest with a hot knife, to gradually melt the chocolate before slicing through the biscuit base).