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  • Baking Heaven

    BISCUIT HEAVEN

    Oct 01, 2020 5 minutes

    For the biscuit and chocolate cake, see page 37

    Millionaire’s shortbread

    MAKES ABOUT 16-20

    For the shortbread base

    100g (3½oz) unsalted butter, at room temperature
    50g (1¾oz) caster sugar, plus extra for sprinkling
    125g (4½oz) plain flour
    25g (1oz) cornflour

    For the caramel centre

    300g (10½oz) toffees
    150ml (5½fl oz) double cream

    For the chocolate topping

    300g (10½oz) milk chocolate

    1 Preheat the oven to 200°C/Gas Mark 6. Line a 20x20cm (8x8in) traybake tin.

    2 In a mixing bowl, cream together the butter and sugar with an electric hand whisk.

    Add the flour and cornflour and continue to mix with the electric hand whisk until a crumb consistency is achieved, then pour the mix into the lined tin. Spread it out evenly and push down so the crumbs form a smooth base, before baking in the oven for

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