I loved Millionaire’s Shortbread as a child. Mum used to make it occasionally and I’d sneak downstairs and nick slices out of the biscuit tin.
It’s a wonder that I’ve not attempted to make it before now. I think I’ve always been put off by making the caramel layer, and the fact that it’s a three step process with gaps between each step. You need to plan ahead, which is something I always seem to forget to do. As I had all the ingredients and I was off work (ill again), I decided I had the time to make it.
I’d already decided to follow Felicity Cloake’s recipe on the Guardian website, which was easy to follow. I started with the shortbread, which went without drama. I’ve never used semolina in shortbread before, it certainly made the base slightly crunchier.
When the base was cool, I made the caramel, which as it turns out wasn’t that hard. Although I think it’s one of those things that you get better with experience, as it’s all about knowing when to stop the cooking. Once the caramel was cool, I melted the chocolate and slathered it on top.
I always remember Mum cutting her millionaire’s shortbread into fingers. This was so chunky and rich, that I’m not sure you’d have been able to finish a finger. With the office being half empty again, and the fact that you didn’t need that big a chunk, it didn’t get finished. My wife loves millionaire’s shortbread, as do the kids, so I luckily managed to avoid a tricky situation by brining some home.
If I was to make it again, I would make the shortbread and caramel layers slightly thiner, they were both just a bit too thick. This might require a bit more chocolate on top, which is hardly a problem.