Billionaire’s shortbread with ‘gold’ dust
- 350g unsalted butter
- 325g plain flour
- 100g caster sugar
- 150g light soft brown sugar
- 397g can condensed milk
- 200g Extra Special 85% Cocoa Solids Dark Cooking Chocolate
- Chosen by you Edible Lustre in Gold
Preheat the oven to 160C/ 140C Fan/Gas 3. Line a 20cm x 30cm shallow cake tin with baking paper. Cube 200g of the butter and, in a bowl, rub into the flour and caster sugar until the mixture resembles breadcrumbs.
Transfer to the tin and press into an even layer with the back of a spoon. Bake for 35 mins, then cool in the tin.
Put the brown sugar and remaining butter in a pan and heat gently until melted. Add the condensed milk and simmer gently for 8-10 mins until it thickens slightly. Stir continuously with a wooden spoon, going right into the corners so it doesn’t burn.
Pour over the cooled base then leave until cold and set.
Melt the chocolate in a bowl over gently simmering water, making sure the bowl doesn’t touch the water. Pour on to the caramel and leave until set. Finish with a dusting of gold lustre, and cut into 30 squares.