the Telegraph Bake Off, the theme was biscuits.
How do you wow with biscuits? thought I. It was quite the challenge.
So in a bid to impress my colleagues in a biscuit-based (literally) fashion, I decided to make millionaires' shortbread.
And after a bit of Pinterest browsing for inspo, my mind was made up: individual spider-web salted caramel millionaire's shortbread it would be.
But I hadn't actually made millionaires' shortbread for years, and with neither time nor ingredients to spare, I couldn't afford a kitchen disaster.
Fortunately, no such disaster occurred and my salted caramel millionaires' shortbread have got me through to the semi-final, week!
(Aside: where does the apostrophe go? Is it the shortbread of just one millionaire? Or multiple? I need to know!)
There's a classic crumbly shortbread base, a generous layer of velvety smooth salted caramel, and smooth chocolate to top it all off, with the sea salt stopping everything from being too sickly.
The design looks tricky but it's actually super simple - perfect for Halloween, no?
Green & Black's chocolate because it's fantastic and I'm sort of in love with the milk chocolate sea salt bar, but you could also use another milk choc and add a pinch of sea salt. Oh, and the G&B white chocolate is also fabulous because it's vanilla-y too.
Anyway, make these, have fun, enjoy them, love them.
And wish me luck for the semi-final!
This recipe makes 12.
90g unsalted butter at room temp
50g caster sugar
150g plain flour
90g light brown muscovado sugar
90g salted butter
320g condensed milk
a generous pinch of sea salt
200g sea salt milk chocolate (or standard milk chocolate and add sea salt)
75g white chocolate
1. Line a cupcake tin with paper cases and heat the oven to 180C.
2. First make the shortbread: cream together the butter and sugar with a handheld electric whisk until smooth and light. Fold in the flour and mix together with your hands until a crumbly dough forms. Divide equally between the paper cases and press down firmly with the back of a spoon.
4. Once the shortbread is cool, make the caramel: in a non-stick pan gently melt together the condensed milk, butter, sugar and salt, stirring as you go. Once the butter and sugar has all melted, turn up the heat a touch to bring to a gentle boil. Stir continuously for 5-6 minutes until thickened.
8. Leave to set and you're done! If you're in a particularly warm clime, you may need to pop your shortbreads in the fridge, but they're much better kept at room temperature. Enjoy!