Everyone loves Millionaire's Shortbread right? It was one of my favourites as a child when we used to visit a bakery. Although I was never overly keen on the waxy cheap chocolate on top that bakeries seemed to use! Well here is my decadent version, full of caramel yummyness and light and 'buttery' shortbread. It is heaven!
1 cup of Plain Flour
2/3 cup of Margarine
1/4 cup of Icing Sugar
1 tbsp of Soya Milk (Only if the mix is a little dry, so may not be needed)
1/2 tsp of Bourbon Vanilla Extract
1 Carton of Coconut Cream (Blue Dragon)
1/4 Cup of Organic Unrefined Sugar
Pinch of Salt
1 and 1/4 cup of Chocolate Chips
In a bowl, cream the margarine and icing sugar together till light and fluffy. Then add the vanilla. Then add the flour. It should all come together easily and be quite a moist but firm dough (if it is crumbly add the tbsp of soya milk). Grease and line with baking paper a 9 X 6 baking tin. Spread the shortbread out with your hands into the bottom of the tin.
Pop into the oven for 15 to 20 mins at 180c until golden and firm. Take out of the oven and allow to cool.
In a sauce pan bring to the boil the carton of coconut cream, sugar and salt. Once at the boil reduce to a medium heat and stir. Keep stirring until it turns opaque and thick and will not easily run off your spoon, it takes a good 10-15 minutes to reach this point. Once it is thick and has a rich golden colour, pour over the shortbread base. Allow to cool.
In a bowl place the chocolate chips and place the bowl over a sauce pan containing a couple of inches of water (bain-marie) making sure the water does not touch the bottom of the chocolate bowl as this will burn your choc chips!
Bring the water to the boil and allow the heat to gently melt the chocolate. Pour the chocolate over the caramel layer and allow to set. Allow to completely cool for at least 2-3 hours. Then release the millionaires shortbread by gently pulling it out of the tin by the baking paper edges. Place on a chopping board and cut into slices!