Chocolate shortbread

Billionaire’s shortbread with ‘gold’ dust

Blinged-up bites with the Midas touch – rich in every sense of the word

By , 03 February 2016
Billionaire’s shortbread with ‘gold’ dust
  • Ready in: 60 mins
  • Serves: 30
  • Price: 21p per serving
Nutritional Info
Each 51g serving contains
  • Cals 237
  • Fat 12.8
  • Sat Fat 8.2
  • Sugar 19.4
  • Salt 0.05
of your reference intake.
Typical energy values per 100g: 1941kJ/464kcal.
  • 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.