Billionaire Shortbread

Ingredients

Shortbread
  • 8.8oz-250g soft unsalted butter
  • 10.5oz-300g plain flour
  • 4.2oz-120g golden caster sugar
Caramel
  • 14oz-397g condensed milk
  • 2.9oz-85g dark brown soft sugar
  • 2.6oz-75g unsalted butter (soft)
  • 1 tablespoon golden syrup
Toppings
  • 4.2oz-120g crushed honeycomb
  • 2.1oz-60g popping candy
  • 10.5oz-300g dark chocolate
  • 5.2oz-150g milk chocolate
  • 2.1oz-60g white chocolate
  • Edible gold glitter (optional)

Method

  1. Pre-heat oven to 356f/1800˚c regular oven or 320˚f /160˚c fan assisted oven. Grease a 20cm/8” square cake tin and set to one side
  2. In a large mixing bowl, start by mixing together the sugar and flour. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Knead into a smooth shortbread dough and press into the tin- flattening it out to the edges evenly/ prick the base all over with a fork and pop into the oven for 20 minutes until light gold in colour. Remove from the oven and set to one side to cool completely in the tin
  3. Once ready to proceed, make the caramel by melting the sugar and butter together in a small saucepan over a low heat. Continuously stir until the sugar has dissolved. Add the golden syrup and keep stirring until thoroughly combined. finally, add the condensed milk and increase the heat to medium/high for 2 minutes whilst stirring constantly until the mixture has thickened and turned to a dark golden brown. Pour the caramel on top of the shortbread base- smoothing it out to the sides. Pop into the fridge for 1 hour
  4. To proceed with the topping- scatter the crushed honeycomb and popping candy all over the caramel layer. Melt all 3 chocolates (separately) using your desired method. Pour the dark chocolate over the honeycomb layer and gently smooth it out to the edged. Repeat this process with the milk chocolate. Add the white chocolate in random blobs and lines over the top and use a toothpick to create a pattern. Pop into the fridge for at least 3 hours to set
  5. Remove from the fridge, spray the top with edible gold glitter and remove from the tin. Slice carefully into squares and serve at room temperature

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