Orangey millionaire’s shortbread

Name: Orangey millionaire’s shortbread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 175 g Essential Unsalted Butter, softened, plus extra for greasing; 250 g plain flour; 75 g Billington’s Golden Caster Sugar; 250 g jar No.1 Salted Caramel Sauce; 200 g orange chocolate (or milk chocolate if preferred); 100 g white chocolate

Using orange chocolate gives these classic bites a deliciously seasonal zing.

These can be frozen for up to two months.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Makes12
CourseCake
Prepare20 mins
Cook20 mins
Total time40 mins
Plus+ cooling + chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

175g Essential Unsalted Butter, softened, plus extra for greasing
250g plain flour
75g Billington’s Golden Caster Sugar
250g jar No.1 Salted Caramel Sauce
200g orange chocolate (or milk chocolate if preferred)
100g white chocolate

Method

Preheat the oven to 180°C, gas mark 4, and grease and line a 30cm x 20cm cake tin with baking parchment. In a large bowl, rub together the flour, sugar and butter until resembling breadcrumbs. Bring the mixture together and knead lightly for a couple of minutes until smooth. Press the dough into the greased tray, prick the surface of the dough with a fork and bake for 10-15 minutes, or until golden. Set aside to cool.
Once the shortbread has cooled, spoon on the caramel and chill in the fridge for 30 minutes. After the caramel has firmed up, melt both chocolates in separate bowls over pans of barely simmering water. Pour the orange (or milk) chocolate over the caramel, then use a teaspoon to drizzle over the white chocolate in a pattern. Chill for 1 hour then cut into 12 pieces. The shortbreads will keep in the fridge for up to 1 week.