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MILLIONAIRE SHORTBREAD

Pre-heat oven to 180c/350f/gas 4
Lightly grease a 13x9 inch (33x23cm) Swiss roll tin


Shortbread
9oz (250g) plain flour
3oz (75g) Caster Sugar
6oz (175g) softened butter

Mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms dough, and then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to touch and lightly browned. Cool the tin.

Caramel
4oz (100g) butter
4oz (100g) light muscavado sugar
397g tin condensed milk

Measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring continuously for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.

Topping
7oz(200g) plain ormilk chocolate

Melt the chocolate slowly in a bowl over a pan of hot water. (Bain Marie). When fully melted pour over the cold caramel and leave to set.


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Millionaire Shortbread worth a million!, September 9, 2005 - 09:45 PM
Reviewer: Linde from Western New York, USA
The cookie was not difficult to prepare, although each step required careful preparation. The finished product was delicious and with careful cutting, looked very presentable. I made the cookies and took them to work, where they received very high marks! Everyone who tried them, loved them. A definite hit and I would recommend them highly.

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Millionaire Shortbread, September 17, 2005 - 06:55 AM
Reviewer: Anonymous from the world
I found a better recipe on this website... this was a terrible recipce and ruined my party as every one hated them.

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