This is a slight 'enhancement' on an all time favourite of mine. I came up with it a few days ago while I was revising - I felt the need to take a break and make something new and exciting!
So what could be more appealing for a simple and tasty alternative to your traditional millionaire's shortbread? Adding mint of course!
It also occurred to me that mint was just the tip of the iceberg when reinventing this famous traybake - why not substitute mint for orange or in fact remove the caramel and replace with a smooth mixture of fondant icing, water, food colouring and a drop of your favourite extract or essence? The possibilities are endless so I decided today I would show you one example of how you can spice up this classic bake.
For the Shortbread
220g Plain flour
175g Cold butter
85g Caster sugar
For the Caramel
150g Unsalted butter
1x 397g Can of condensed milk
4 tbsp Golden syrup
For the Mint Chocolate topping
250g Dark chocolate
1.5tsp Peppermint extract
- Preheat your oven to 150 degrees (fan).
- Grease and line a 20x25cm tin leaving some baking parchment up the sides.
- In a bowl rub together the butter and flour (you could also use a food processor for this).
- Once combined add the sugar and mix again.
- Press your mixture flat into the lined baking tin and bake for around 35 minutes or until golden brown.
- Once baked remove from the oven and allow to cool.
- To make your caramel place all your ingredients in a pan together and heat slowly, stirring occasionally until the mixture comes to the boil before darkening and becoming thicker.
- Remove from the heat and set aside before pouring over your shortbread.
- Allow to set completely before melting your chocolate and peppermint extract together and pouring the mixture over your caramel layer.
- Feel free to decorate by drizzling with some white chocolate or by topping with mint leaves.
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