Gingerbread Millionaire Shortbread
Gingerbread Millionaire Shortbread has a Gingerbread shortbread base, caramel centre and is topped with Gingerbread white chocolate.
Servings: 16 Servings
Ingredients
For the Shortbread
- 300 g Plain Flour
- 200 g Unsalted Butter or Stork
- 100 g Caster Sugar
- 2 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
For the Caramel
- 397 g Condensed Milk (1 tin)
- 50 g Caster Sugar
- 75 g Golden Syrup
- 225 g Unsalted Butter
For the Topping
- 400 g White Chocolate
- 2 tsp Ground Ginger
- Gingerbread Men
- Sprinkles
Instructions
To Make the Gingerbread Shortbread
- Line a 9" square cake tin with non-stick baking paper. Preheat the oven to 180C (160C Fan).
- Add the sugar, butter, flour, ginger, cinnamon and nutmeg 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.
- Add the ground ginger and mix until completley combined.
- Pour it over your caramel.
- Decorate with Gingerbread men and sprinkles.
- Pop the Millionaire Shortbread back into the fridge until the chocolate has set.