So I made millionaire shortbread! Only I wanted to add a little something extra and ginger was the first thing that popped in to my head and you know what? it works!! Although if you’re anything like my Dad you won’t taste the ginger all that much but maybe you’re like me and my Mum who could taste and it and love it! The recipe is below….
Ingredients:
• For the Shortbread
7oz of butter
4oz of sugar
10oz of plain flour
Method:
• Preheat the oven to 180°C/Gas mark 4
• Grease a swiss roll tin well – the shortbread will stick otherwise.
1) Cream the butter and sugar together until well combined. Sieve in the flour and mix
2) Press the shortbread mixture in to the greased swiss roll tin and bake until golden. 20-25 minutes.
For the caramel:
4oz of butter
4oz of sugar
2 tablespoons of golden syrup
1 can of condensed milk
2 bulbs of ginger – chopped finely
Method:
1) Put all the ingredients in to a saucepan and gently heat until the sugar dissolves
2) Then increase the heat and boil for 5 minutes, stirring continuously
3) Remove from the heat, leave to cool for 1 minute
4) Stir in the chopped ginger – mix
5) Pour over the cooled shortbread base – spread evenly and then leave to set.
Topping:
• 6oz of chocolate – of your choice, I used dark chocolate
Method:
1) Melt the chocolate until thoroughly melted, pour and spread over the set caramel. You could leave to set slightly but I’d suggest cutting it up before the chocolate is completely set otherwise it might be a little tricky. When it’s set, re-cut it and enjoy!
With a Hint of Lemon 