The summer holidays seem to go on forever, then suddenly the spell is broken and it’s time for everyone to go back to the mundane of everyday life. I am impressed that in France they have a word for it, la rentree. Over there they seem to recognise it is an event for everyone to embrace, it’s not just about buying acres of new school uniform, apparently the only way we mark the occasion here!
So here I am suggesting having a batch of millionaires shortbread at the ready for those moments when someone buckles at the thought of having to repeat nearly a whole year to deserve the summer weeks of feral pleasure. Be ready to soften the blow with a corner of sweet indulgent joy.
The recipe is so, so easy it’s embarrassing, the caramel comes out different each time, sometimes a little oozy, at others more toffee like, that all adds to the pleasure of homemade.
- 190g Butter
- 150g plain flour
- 50g caster sugar
- 1 x 397g tin of condensed milk
- 100g soft brown sugar
- 2 rounded tbsp golden syrup
- 150g dark or milk chocolate
- Preheat oven to 180C.
- Line a 20cm x 20cm tin with baking parchment. Melt 90g of the butter in a large pan, add the flour and caster sugar and mix together. Turn into the lined tin and press flat and into the corners with the back of a spoon. Bake for 20-25mins, leave to cool in tin.
- For the caramel, melt the remaining butter in the pan with the condensed milk, brown sugar and golden syrup. Stir for about 8 mins over a medium heat until the mixture darkens and becomes thick and caramelly. Pour over the shortbread base and leave to cool.
- When the caramel is set, melt the chocolate in a bowl over a pan of hot water, then pour onto the caramel and leave to set in the fridge. Take out of the fridge and allow it to come to room temperature before cutting into squares, makes 16.