Rudolph Millionaire Shortbread
How cute are these Rudolph Millionaire Shortbread! These are the perfect festive treat and they are so easy to make.
Servings: 8 Servings
Ingredients
For the Shortbread
- 75 g Caster Sugar
- 175 g Unsalted Butter or Stork
- 275 g Plain Flour
For the Caramel
- 397 g Condesned Milk
- 50 g Caster Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 300 g Milk Chocolate
Decoration
- Red M&Ms
- Pretzels
- Edible Eyes
Instructions
To Make the Shortbread
- Line a 8" round cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the sugar, butter and flour to a bowl and mix until it forms a soft dough.
- Press the dough into the bottom of your lined tin until it is flat and even.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and leave to one side.
To Make the Caramel
- To make the caramel put the condensed milk, sugar, golden syrup and butter into a large pan over a low heat.
- Stir continually until the sugar has dissolve and the butter has melted. Turn the heat up to medium and boil until the caramel has thickened and darkened in colour. Stir continuously to ensure the caramel doesn’t burn.
- Once the caramel is nice and thick it should take between 5-8 minutes pour it over the top of your shortbread biscuit and leave to cool.
- Put it in the fridge until the caramel had cooled and set.
To Make the Topping
- Add the chocolate to a heatproof bowl and melt in 20 second bursts stirring in between until it is smooth and completely melted.
- Pour it over your caramel.
- Pop the Millionaire Shortbread back into the fridge until the chocolate has set.
To Decorate
- Once the chocolate topping has set, remove from the cake tin and cut into individual slices.
- Use any leftover chocolate to stick the red M&M noses on, the edible eyes, and the pretzels in place.
