The Root to Food

These millionaire shortbread will tempt your taste buds with its luxurious layers

Ingredients:

. 250g Plain flour

. 75g Caster sugar

. 175g Butter

. 100g Margarine

. 100g Light muscavado sugar

. 795g Condensed milk

. 200g Milk chocolate

. 100g Hazelnuts

Equipment:

. 13x9 inch square cake tin

. Medium bowl

. 2 Wooden spoons

. Fork

. 2 Medium pans

. Heatproof bowl

Method

1. Pre heat the oven to 180c and lightly grease with butter

2. In a bowl mix together flour and caster sugar

3. Rub in the butter until it resembles breadcrumbs

4. Knead the mixture until it forms a dough

5. Place the dough into the tin and press into base the base making sure it is even

6. Prick the shortbread with the fork and place in the oven for 18-20 minutes or until lightly browned

7. Once time has passed cool in the tin

8. Place margarine, muscavado sugar and condensed milk into one of the pans on a medium heat

9. When the sugar has dissolved bring the mixture up to a boil

10. Reduce the heat to low and stir continuously for five minutes or until the mixture has thickened

11. Pour the caramel mixture over the cooled shortbread. Set aside to cool

12. Fill a pan with water and set to boil add the heatproof bowl and chocolate

12. Whilst chocolate is melting chop up the hazelnuts into small chunks

13. Add the hazelnuts to the melted chocolate

14. Pour the chocolate hazelnut mixture over the caramel. Set aside to cool

15. Cut up into rectangles and indulge in this treat