You don’t need to be tall to be a millionaire.

Hi everybody! Busy, busy week behind me and ahead of me so probably won’t get a chance to post too many recipes over the next little while. College work is mounting up so I’m kind of being forced to push through it and try and get as much done as possible. I’m still on my Gluten Free Challenge (you can find out details here and here) so this recipe is yet another wheat free one. I have been in contact with Delicious Bakery here in Cork, and they have been so nice and sent me out a huge box of goodies. Check them out here. I’ll be posting one final section about being Gluten Free next weekend so check back for details of the goody box and more information as to how I got on.

Anyway, today’s recipe is Millionaire Shortbread. So SWEET, so RICH and so GOOD. However, it does take time and patience so not one for a time when you want something quick and easy.

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Right, you need:
For the base:

225g plain GF flour
175g butter
75g caster sugar
For the topping:

200g chocolate (half dark half milk)
1 can condensed milk
4 tbsp golden syrup
175g butter
100g caster sugar
Right lads, we’re off! Find yourself some kind of baking tray, I used a ceramic, square one – something you would make a pasta bake in. I also lined mine up, which I always recommend as you know. No one wants a broken heart near Valentines day and if you don’t line it and can’t get your yummy treats out, that is all you’ll have. No thank you! You also need to preheat your oven to gas mark 4.
Weigh out your flour and butter and rub it in until it looks like breadcrumbs. Mix in the sugar and push the ingredients together into a kind of dough. Don’t worry too much if it doesn’t stick together perfectly. Mine never does. What I usually do is just tip the mix into my baking tray and squash it down until it’s even and level across it. Think of making the base of a cheese cake, you just squash it down until it’s covering the bottom of your tray. It will be fine. Once you’re happy, place it in the oven for about 25-30 minutes. Watch it though, you don’t want it to burn! It needs to look golden brown when ready. Resist the urge to eat it before you put the topping on. 
While that’s baking away in the oven you can make the topping. It’s actually dead simple. Weigh out the butter, condensed milk, syrup and sugar into a saucepan and start to heat up. Once your butter has melted and the sugar has dissolved, bring to the boil. MIX THIS CONSTANTLY. Even when you mix, it will catch at the bottom and this will result in little brown specs in your toffee. You and I are are both home bakers so this is fine, don’t look for it to be perfect because this can truly just happen to anyone, and happens to me all the time too! Keep it over the heat until it thickens up a bit and is a lovely toffee colour. Think like fudge, but not fudge. You with me? It will thicken further when left to set though too. 
Now, your shortbread has cooled -in the tin! Pour your toffee mixture over this and leave to set in the fridge for a good while, I’d say at least an hour.
The little specs is where it caught in the saucepan. I can never be perfect. 
 You need to be able to place a finger on it without your finger getting wet and sticky. Once it’s at this stage, melt down your chocolate and pour on top. Place back into the fridge for another hour or so until fully hardened. It’s best to leave it over night though – try to leave it as long as possible but it is difficult I know. Everyone always wants to try some straight away.
Once the chocolate is set and you are happy, lift the baking paper up from the tin to take your Millionaire Shortbread out. Take a sharp knife and cut into squares or bars, whichever your eyes and bellies prefer. Then bite in and enjoy. These are brilliant with tea, coffee, milk or, if you are particularly naughty and need a really really big hit of sweetness, chopped up and put into vanilla ice-cream. We in this house have eaten SO many of these little squares that I fear I won’t be able to eat anything sweet again for a few days at least. 

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