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Shortbread is probably the best-known biscuit speciality from Great Britain. The delicious shortbread goes really well with tea or coffee. For our Millionaire's Shortbread, we upgrade the classic and pimp the buttery shortbread with melt-in-the-mouth caramel and bittersweet chocolate.
Preheat the oven to 160°C convection oven.
For the base, cream 225 g butter, sugar and salt. Sift the wheat and rice flour over it and knead into a smooth dough. Press into a baking tin (approx. 21 x 21 cm) and prick with a fork. Bake the dough in the preheated oven for 15 minutes until golden brown. Then remove from the oven and leave to cool.
For the caramel, heat the remaining butter, add the condensed milk, mix in the sugar and bring to the boil once. Then simmer, stirring regularly, until everything has caramelised to a golden brown. Pour the mixture onto the base and chill for about 1 hour.
Meanwhile, chop the chocolate into small pieces and melt over a hot water bath. Then pour it over the caramel and smooth it out. Put the shortbread in the fridge until the chocolate sets.
To serve, cut small rectangles with a sharp, smooth knife.
