Tearoom Treats: Millionaire's Shortbread

Glasgow Museums are making some teeth melting millionaire’s shortbread for this week’s Tearoom Treats!

You will need:

• 175g plain flour
• 125g butter
• 4 tbsp soft brown sugar

For the topping:

• 60g butter
• 4 tbsp soft brown sugar
• 1 tin condensed milk
• 175g milk chocolate

Grease a 23cm/9” square cake tin, or one of a similar size. Sieve the flour into a mixing bowl, add the butter and rub with your fingertips until the mixture resembles breadcrumbs. Sieve the sugar into the mixture to get rid of any lumps and bring the dough together with your hands.

Press the dough into the bottom of your prepared tin and prick with a fork. Pop into the fridge for 15 minutes. While the dough is chilling, pre-heat your oven to 180°C. Bake for 20 minutes until lightly golden and leave to cool in the tin.

To make the topping, put the butter, sugar and condensed milk in a large nonstick saucepan and bring to the boil on a medium/high heat, stirring continuously. Lower the temperature to a medium heat and keep stirring for 5 minutes or until the caramel has thickened and comes away from the side of the pot as you stir. Pour over the base and smooth with a pallet knife or back of a metal spoon.

Once the caramel has cooled and set, break the chocolate up into a microwavable bowl and heat on full for intervals of 20 seconds, stirring after each interval, until the chocolate has melted. Take the chocolate out of the microwave and stir with a metal spoon until it looks glossy and has cooled slightly.

Spread it over the caramel and leave to set, then cut into squares or fingers and store in an airtight container. Top tip – heat the blade of your knife before cutting through the chocolate so it doesn’t crack. Use a mug of boiled water to sit your knife blade in and some kitchen roll to carefully dry it.

Enjoy!