One of the reasons I get so excited about going back to University is that it gives me a HUGE excuse to bake. And by "huge", I mean a large group of hungry students. aka. my lovely friends.
So today has been reserved for a bake-a-thon for a very long time, and this is only the first of many more posts about what I shall be taking back with me for them all to indulge in before the carnage of Trinity (summer term) and prelims (exams, *gulp*) begins.
Last term, I "pidge loved" one of my good friends Boo a slice of millionaires shortbread. ("Pidge loving" means putting something yummy/sweet/generally nice in a friend's pigeon hole, where their post is put by the college porters.) A few hours later I received a very enthusiastic text from Boo, exclaiming that millionaires shortbread was her "favorite thing ever!" And obviously, due to my undying love and devotion to Boo, I decided to bake it for her :) Here's a picture, just to help you visualize this anecdote:
|Lovely, isn't she?|
Anyway, here's the recipe:
200g butter (For the shortbread)
150g caster sugar (for the shortbread)
300g plain flour (for the shortbread)
300g butter (for the caramel)
140g caster sugar (for the caramel)
75g golden syrup (for the caramel)
397g can condensed milk (for the caramel)
200g dark chocolate
100g milk chocolate
200g white chocolate
Preheat the oven to 170 degrees Celsius. Lightly butter a Swiss roll tin measuring about 30cm x 20cm.
Combine the shortbread ingredients in a bowl and blend to a smooth dough. Press the dough into the prepared baking tin and prick it all over with a fork. Bake for 15-20 minutes until it is golden brown and firm. Remove from the oven and set aside to cool.
|Pre oven before I tidied it up..|
|Mmmm... Melted calories...|
|Mmm.. brown melted calories...|
|Mmm... brown melted calories in a tin...|
Leave to cool, then cut into squares with a sharp knife. Makes approx 15 squares, or 18 slightly smaller ones :) My Best Ever Triple Chocolate Brownies also make an amazingly indulgent treat.