Microwave shortbread uk

A delicious light and buttery shortbread recipe which is as easy as pie to make! Press into a buttered microwave shortbread uk square tin or a 20cm diameter round tin and prick with a fork.

This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. A star rating of 4 out of 5. Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire’s shortbread. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt. Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown.

Leave to cool completely in the tin. For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot.

Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles. For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Gently shake the tin to settle the chocolate then leave to set completely.