cake

Ulitimate Millionaire Shortbread

SHORTBREAD
250g unsalted butter, softened, plus extra for greasing
150g caster sugar
1 medium egg
150g cornflour
300g plain flour

TOPPING
300g caster sugae
175ml double cream
275g crunchy peanut butter
400g dark chocolate, roughly chopped

Preheat the oven 180C. Grease and line a 30cm x 23cm traybake tin.

Mix the butter and sugar together with a whisk until softened and lightened in colour. Whisk in the egg then fold in the cornflour and plain flour to form a

soft dough.

Tip it out on to a lightly floured work surface and knead very gently until smooth. Press into the base of the tin, spreading it evenly into the corners.

Prick all over with a fork, then place in the fridge for 15 minutes. Bake for about 25 minutes until just lightly coloured and firm to the touch.

Meanwhile, heat the caster sugar gently in a frying pan, without stirring, until it turns golden-brown and liquid. Whisk in the cream and cook until thickened and

smooth, then whisk in the Peanut butter - you want a thick, rich golden-brown mixture. Remove from the heat and leave to cool until the shortbread is out of the oven.

Pour the caramel over the shortbread evenly. Set aside to cool for at least an hour.

Melt the chocolate in a bowl over a pan of simmering water. Pour three-quarters

of it over the cooled caramel topping to coat. Set aside for 30 minutes. Drizzle the remaining chocolate, over the top. Set aside for an hour

Cut into triangles to serve.

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