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
Instructions
*To make the apple shortbread*
Grease and line 1 x 8inch cake sponge tin
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.
Sift the flour and cornflour into the bowl, add the salt and cinnamon and mix together until smoothly combined.
Tip the mixture out onto a lightly floured surface and knead to a soft dough.
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
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
Prick the base with a fork a few times
Now top with the thin apple slices
Next, scatter the cinnamon and caster sugar over the top of the apples
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
Pre heat the oven to 170oC / 150oC (fan)
Cook the shortbread for 20-30 minutes until just starting to turn golden brown
Remove and allow to cool completely inside the tin.
*To make the caramel *
Place all of the ingredients into a non stick pan over a medium heat
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
Pour the sauce over your now cold shortbread base and smooth over
Leave to cool and then loosely cover with foil and chill in the fridge for a few hours / over night.
*Chocolate topping*
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.
Once the chocolate is set, enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/09/toffee-apple-millionaires-shortbread.html