IF I want to get it all out and bake I like to make a few different sheet cakes or cakes that can be kept in the freezer when you’re in the mood for something sweet or when you have friends over for a cup of coffee to catch up a bit.
This week we have Millionaire’s Shortbread and Mars Bar Rocky Road – both delicious and surprisingly easy.
They’re great recipes to make with the kids if you’re looking for Father’s Day treats.
However, make sure you store your batch baking in airtight containers. If the tub isn’t sealed properly, you could spoil your treats with freezer burn. Happy baking.
Millionaire’s Shortbread (makes 12 squares)
Preparation time: 20 minutes
Cooking time: 20 minutes
- 250 grams of regular flour
- 60 g powdered sugar
- 225g softened butter
- ½ tsp vanilla essence
- 100 grams of butter
- 100 g light brown sugar
- 397g can of condensed milk
- 200 grams of milk chocolate
- 100 grams of dark chocolate
- Sprinkle sea salt flakes
METHOD: Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 20cm square tin with baking paper.
Place all the shortbread ingredients in a food processor and blend until it starts to clump together.
Press the shortbread dough into the pan with your fingers until you have an even layer.
Prick all over with a fork, then pop in the oven for 20 minutes until golden brown. Take out and let cool.
Now place the caramel ingredients in a saucepan and gently heat until melted. Once melted, increase heat, bring to a boil and continue stirring 5-7 minutes until mixture has thickened and turned golden.
Be really careful here, the caramel gets super hot. Remove from the heat and pour directly over the cooked shortbread. Let cool down.
Once the caramel has fully set and cooled, it’s time to melt the chocolate. To do this, break up the chocolate and place in a medium-sized glass bowl.
Boil the kettle, fill a pot with boiling water and put it on a low heat.
Place the chocolate shell over the simmering water, being careful not to touch the water.
Keep stirring until the chocolate has completely melted.
Pour evenly over the caramel base, sprinkle with a few flakes of sea salt and set in the fridge for 3-4 hours. Once firm, cut into squares.
Ready to freeze: Place the squares in a Tupperware container, then place in the freezer.
Ready to eat: Remove one pane at a time as needed. They defrost in 30 minutes at room temperature.
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https://www.the-sun.com/lifestyle/5562442/millionaires-shortbread-recipe-fathers-day/ Whip up Millionaire’s Shortbread for Father’s Day with Batch Lady’s easy recipe