the Best Millionaire's Shortbread

the Best Millionaire’s Shortbread

Decadent, delicious and delectable bring back memories of childhood with this favourite.  Sweet heaven in a square!  

Makes 16 

Prep time:  2 hours (including chilling time)

Cooking time:  30 minutes

Ingredients

For the base:

175g plain flour

50g caster sugar

125g butter, at room temperature

For the topping:

400g tin of condensed milk

50g butter

50g soft brown sugar

150g milk chocolate (or your favourite)

Preparation method:

1.  Preheat the oven to 190°C/Gas mark 5.

2.  In a large bowl mix together the flour, sugar and butter to form a dough.  Press the dough into a 23cm square tin and bake for 20 minutes, set aside to cool.

3.  Meanwhile make the topping, place the condensed milk, butter and sugar into a large pan and bring to the boil.  Bring the pan to a gentle boil for 5 minutes stirring continuously so that the mixture dies not stick.

4.  Pour the topping over the shortbread and place in the fridge to set.

5.  When the topping is set prepare the chocolate.  Melt the chocolate in a bowl over a pan of simmering water and pour over the topping.

6.  Place in the fridge to set and cut into square, enjoy!

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Florentines

Florentines

This recipe for chewy, sticky Florentines is absolutely foolproof. Whip up a batch for a party or make as edible Christmas gifts.

Makes 20

Prep time:  15-20 minutes

Cooking time:  45 minutes

Ingredients

25g unsalted butter, plus extra for greasing

70g unrefined caster sugar

15g plain flour, plus extra for dusting

4 tbsp double cream

50g whole blanched almonds, roughly chopped

50g flaked almonds, toasted

50g mixed peel, chopped

50g undyed glace cherries, chopped

50g preserved stem ginger, drained and chopped

70g plain chocolate, broken into pieces

70g white chocolate, broken into pieces

Preparation method

1.  Preheat oven to 190°C/Gas Mark 5.  Lightly grease 2 baking sheets with butter and dust with flour.

2.  Put the butter, sugar and flour into a saucepan and heat gently, stirring well, until the mixture has melted.  Gradually add the cream, stirring constantly, then add all the remaining ingredients, except the chocolate and stir thoroughly.  Remove from the heat and leave to cool.

3.  Drop 5 teaspoons of the mixture onto each of the prepared baking sheets, space well apart to allow for spreading, the flatten with the back of a spoon.

4.  Bake in the oven for 12-15 minutes.  Leave the biscuits to harden on the sheets for 2-3 minutes before transferring to a wire rack.  Repeat with the remaining mixture, again using the 2 baking sheets.

5.  When the biscuits are completely cool, put the plain chocolate in a heatproof bowl, set the bowl over a saucepan of simmering water until melted.  Using a teaspoon spread the base of 10 of the biscuits with the melted chocolate.  Repeat with the white chocolate for the 10 remaining biscuits.

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Grasmere Gingerbread

Grasmere Gingerbread

This wonderful gingerbread originated in the Lake District, it is crunchy, chewy and spicy a cross between a flapjack and shortbread!

Makes 12

Prep time:  15 minutes

Cooking time: 25 minutes

Ingredients

125g 4 ½ oz plain flour

125g/4 ½ oz oatmeal

125g/4 ½ oz light brown muscovado sugar

1 tsp ground ginger

½ tsp baking powder

150g/5 oz unsalted butter, diced

25g/1 oz stem ginger, finely chopped

Method

1.  Preheat the oven to 180°C/350°F/gas 4.

2.  Place the flour, oatmeal, sugar, ground ginger and baking powder into a food processor.  Pulse a few times until all the ingredients are combined.  Add the butter and blend until you have a fine powder.  Remove 4 tablespoons of crumbs and set aside.

3.  Add the stem ginger to the processor and blend until fully combined.  Tip the mixture into a greased 20cm square tin and with the back of a spoon press into an even layer and sprinkle the crumbs on top.

4.  Bake in the oven for 25 minutes until golden brown.

5.  Remove from the oven and cut into squares, leave to cool completely then store in an airtight container.

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Cranberry & White Chocolate Cookies

Cranberry & White Chocolate Cookies

The perfect Christmas cookie, absolutely delicious!

Makes 30

Prep time:  20 minutes

Cooking time: 15 minutes

Ingredients

140g/4 ½ oz plain flour

½ tsp baking powder

½ tsp salt

75g/2 ½ oz rolled oats

125g/4 oz soft butter

75g/ 2 ½ oz dark brown sugar

100g/3 ½ oz caster sugar

1 egg

½ tsp vanilla extract

75g/ 2 ½ oz dried cranberries

140g/ 4 ½ white chocolate chips

Method

1.    Preheat the oven to 180°C/350°F/Gas mark 4.

2.    Place the flour, baking powder, oats and salt into a bowl. 

3.    Add the butter and sugars into another bowl and beat together until creamy with a blender or mixer.  Beat in the egg and vanilla essence.

4.    Mix through the flour mixture and fold through the cranberries and chocolate chips.  Place the cookie dough in the fridge for 15 minutes.

5.    Roll tablespoons of dough into a ball with your hands and place onto a greased baking tray and squash with a fork.  You may need to bake the cookies in two batches.

6.    Cook for 15 minutes until the cookies are golden.  Let the cookies cool and then place on a wire rack, enjoy!

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Orange Gingernut Biscuits

Orange Gingernut Biscuits

The perfect accompaniment for a coffee break!  Absolutely delicious….!

Makes 30

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

350g/12 oz self-raising flour

Pinch of salt

200g/7 oz caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

125g/4 ½ oz butter

75g/2 ¾ oz golden syrup

1 egg beaten

1 tsp grated orange rind

Method

1.   Preheat the oven to 160°C/325°F/Gas Mark 3 and lightly grease your baking trays to make 30 biscuits.

2.  Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl.

3.  Heat the syrup and butter together in a pan on a very low heat until all the butter has melted.  Set aside until it cools slightly.

4.  Add the butter mixture to the dry ingredients, add the egg and orange rind and mix thoroughly.  Using your hand mould the dough into 30 even sized balls.

5.  Place on the baking trays well apart from each other then flatten slightly with your fingers.

6.  Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!

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Chocolate Shortbread

Chocolate Shortbread

A delicious alternative to traditional shortbread, chocolate... what more could you ask for...!

Serves 8-12 pieces

Prep time:  10 minutes

Cooking time: 25  minutes

Ingredients

260g/9oz plain flour

100g/3 ½ oz caster sugar

40g/1 ½ oz cocoa powder

A pinch of salt

200g/7 oz unsalted butter, chilled and diced

Extra sugar for sprinkling

Method

1.       Preheat the oven to 180°C/350°F/Gas mark 4.

2.      Place the flour, sugar, cocoa and salt into a food processor and pulse for a few seconds.  Add the butter and blend for about 30 seconds until the mixture is fine like sand.

3.      Place the mixture into a 20.5cm loose based cake tin which is well greased.  Press the mixture with the back of a spoon to create an even layer.  Prick the dough with a fork all over and score into 8 or 12 sections with a knife.

4.      Bake in the oven for about 25 minutes until firm.

5.      Remove from the oven and sprinkle with sugar, cut into sections along the scored edges.  Leave to cool before removing from the tin.

Cooks Tips

*  As the shortbread contains cocoa watch carefully so that it does not scorch.

*  Undercooked shortbread does not taste good either so reduce the temperature if it starts to go too brown early.

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