Now I’m on maternity leave, I thought I’d finally get round to some how to posts in particular; Baking.
I will admit that the revival of Bake Off! has re-inspired me to bake some more and I kicked things off last week with Millionaires’ Shortbread.
Ingredients Required for the shortbread:
- 250g plain flour
- 75g caster sugar
- 175g butter, softened
Ingredients needed for the caramel:
- I decided to cheat a little and rather than make my caramel from scratch, I decided to test out Lotus Biscoff Spread
Ingredients needed for the chocolate topping:
- 200g plain or milk chocolate, broken into pieces
First Pre-heat the oven to 180 degrees before lining a tin with baking paper.
To make the shortbread, combine the flour and sugar in a bowl before rubbing in the butter until it looks like breadcrumbs. You then knead the mixture until it forms a dough and press it into the tin so it is even and prick with a fork.
Allow to bake for 20 minutes until it’s firm to the touch or lightly browned before allowing to cool.
Once cooled, spread a layer of the Biscoff spread before allowing to chill in the fridge for 10-15 minutes.
Next break the chocolate into chunks before placing into a glass bowl. This is then to be placed over a saucepan of boiling water whilst ensuring it does not touch the bowl.
Once melted, pour the chocolate onto the top of the cooled shortbread and biscoff in the tin. Once again place back into the fridge to cool before taking out later to chop into whatever size pieces you fancy.
And voila, time to put your feet up, have a brew and enjoy your shortbread.
This went down an absolute treat with the family and was gobbled up extremely quickly. Needless to say the Biscoff spread worked fantastically and I will definitely use it again.