Toffee Apple Millionnaires Shortbread
Author: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • *For the shortbread*
  • 235g unsalted butter, softened, plus extra for greasing
  • 110g caster sugar, plus extra for dusting
  • 225g plain flour, plus extra for dusting
  • 110g cornflour
  • Pinch of salt
  • 1 tsp cinnamon
  • *For the apple filling*
  • 1 eating apple, very thinly sliced
  • 1 tsp cinnamon
  • ½ tsp caster sugar
  • *For the caramel sauce*
  • 1 tin of condensed milk
  • 150g salted butter
  • 50g light demerera sugar
  • 50g golden syrup
  • *Topping*
  • 200g milk chocolate
Instructions
  1. Instructions
  2. *To make the apple shortbread*
  3. Grease and line 1 x 8inch cake sponge tin
  4. Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy.
  5. Sift the flour and cornflour into the bowl, add the salt and cinnamon and mix together until smoothly combined.
  6. Tip the mixture out onto a lightly floured surface and knead to a soft dough.
  7. Roll out the dough between 2 pieces of baking parchment to a thickness of 1cm. You need enough to cover an 8 inch cake tin twice
  8. Carefully, remove a piece that will fit the base of the lined cake tin (or pieces - mine broke into 3!) and press it into the tin. If you shortbread does break, you can just push it back together inside the tin
  9. Prick the base with a fork a few times
  10. Now top with the thin apple slices
  11. Next, scatter the cinnamon and caster sugar over the top of the apples
  12. Take the other piece of shortbread , and cover the apples completely. Prick with a fork and then chill in there fridge for 20-30 minutes
  13. Pre heat the oven to 170oC / 150oC (fan)
  14. Cook the shortbread for 20-30 minutes until just starting to turn golden brown
  15. Remove and allow to cool completely inside the tin.
  16. *To make the caramel *
  17. Place all of the ingredients into a non stick pan over a medium heat
  18. Stirring most of the time, allow to simmer but not boil. The sauce should start to thicken and darken. I made my sauce a golden caramel colour, so it probably rook 10-15 minutes to do this. Be careful the sauce does not burn/get stuck to the pan/boil
  19. Pour the sauce over your now cold shortbread base and smooth over
  20. Leave to cool and then loosely cover with foil and chill in the fridge for a few hours / over night.
  21. *Chocolate topping*
  22. Melt the chocolate and then pour over the top of your now cold caramel sauce , smooth over and leave to set. Do not put it into the fridge , else it will be too hard to cut and will crack.
  23. Once the chocolate is set, enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/09/toffee-apple-millionaires-shortbread.html