Battenberg Millionaire Shortbread
This Battenberg Millionaire Shortbread has an almond shortbread base, homemade caramel and is topped with coloured white chocolate and Battenberg slices.
Servings: 16 Servings
Ingredients
For the Almond Shortbread
- 100 g Caster Sugar
- 200 g Unsalted Butter
- 250 g Plain Flour
- 50 g Ground Almonds
- 50 g Flaked Almonds
For the Caramel
- 397 ml Condensed Milk
- 50 g Light Brown Sugar
- 75 ml Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 400 g White Chocolate
- Mini Battenbergs
- Pink Food Colouring
- Yellow Food Colouring
Instructions
To Make the Almond Shortbread
- Line a 9” square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the sugar, flour, butter, ground and flaked almonds to a large bowl and mix until a dough is formed.
- 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 dissolved 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.
- It should take between 4-6 minutes until the caramel is nice and thick pour it over the top of your shortbread biscuit. Leave to set in the fridge.
Chocolate Topping and Decoration
- Add the chocolate to a heatproof bowl and melt in 20-second bursts stirring in between until it is smooth and completely melted.
- Split the melted chocolate into two bowls and to one bowl add your pink food colouring, add yellow to the other bowl.
- Pour both chocolates over the top of your caramel, using a skewer, swirl the two colours together.
- Cut the mini battenbergs into individual slices and use them to decorate the top of the millionaire shortbread.
- Put it back into the fridge until the chocolate has set. Once the chocolate has set, remove it from the tin and cut it into individual slices. Enjoy!
Notes
- This Battenberg Millionaire Shortbread will last up to 7 days either in an airtight container or in the fridge.
- It will also last up to 3 months in the freezer.
- I used this Pink Food Colouring and this Yellow Food Colouring
- I used ground and flaked almonds in the shortbread base, but you can use just one of these if you prefer.
- You could also leave out the ground and flaked almonds completely and use 1 teaspoon of almond extract.
- If you find that your chocolate cracks when you cut your millionaire shortbread into portions, you can add 1 teaspoon of vegetable or sunflower oil to your chocolate. This will stop it from setting completely solid and make it easier to cut. You can also remove the millionaire shortbread from the fridge and leave it on the side for half an hour or so for it to come to room temperature before cutting it.