For the shortbread
- 175 g plain flour, sifted
- 150 g salted butter
- 50 g caster sugar
For the caramel
For the chocolate topping
Method1. Preheat the oven to 160C/140C fan/gas 3. Line a 20cm x 24cm baking tray with parchment paper.
2. For the shortbread: pulse the shortbread ingredients together in a food processor until a rough dough forms (do not overmix). Press the dough evenly into the lined baking tray and chill in the refrigerator for half an hour or so.
3. When chilled, bake for 25-30 minutes or until golden-brown and crisp, then remove from the oven and set aside to cool.
4. For the caramel: place the sugar and salt into a heavy-based pan with the water. Gently heat until the sugar has dissolved, then stir in the butter. Increase the heat and cook until the mixture begins to bubble and turns a light toffee-brown colour. Remove from the heat and stir in the cream (be careful as the mixture may spit) until smooth.
5. Once the shortbread is completely cooled, pour the salted caramel over and chill in the fridge until set.
6. For the chocolate: place the chocolate and butter into a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Heat until the chocolate melts, stirring to mix the butter into the chocolate. Set aside to cool.
7. Once the chocolate is quite cool, pour over the caramel base and sprinkle with the chopped peanuts. Place back into the fridge to chill until the chocolate has set.
8. Remove the millionaire shortbread from the tin and cut into diamond-shaped slices to serve.