To help break through my mind blank of what to bake this weekend I dug out some of my favourite recipe books to pour through for inspiration. As fate would have it, I came across something in the very first one I picked up that kicked my brain into action and helped me come up with the rest of the day’s baking. What was this magical, inspiring recipe? Millionaire’s Slice.
Millionaire’s Slice is a soft shortbread topped with a thick layer of rich, fudgey caramel and finished with a smear of chocolate. While caramel isn’t my favourite thing in the world, I absolutely adored the look of the layers, each sitting beautifully defined in the photographs. I passed the recipe to Kevin to see what he though and he nearly jumped out of his seat with excitement – as it turns out Millionaire’s Slice is one of his favourite treats from his childhood . No pressure to get it right then, huh?
While the making of this slice is a little steppy, it’s really very simple – the shortbread dough takes less than five minutes to pull together, mix and pop in the tin, then just 20 minutes in the oven to bake.
I like shortbread to be quite soft to the bite and crumble into your mouth, so pulled the base from the oven as soon as it had a light golden tinge to it, but if you like your shortbread firmer just leave it in the oven a little longer.
Because of the thickness of this slice, the easiest – and fastest – way to cut it is to warm the blade of a large knife under warm water. Dry off the blade and begin slicing – you’ll notice the warm blade melts through the chocolate like it’s soft butter and with just a little effort neatly slices through the other two layers.
And the verdict on the slice itself? Kevin loved it, proclaiming that – if it was possible – it was even better than he imagined. Not a bad review, I must say. When I tried it one thought came to mind – Toffee Pops; it tasted really similar to a slice version of the famous Kiwi biscuits!
To sum it up in one word: Delicious. I hope you like it!
Recipe adapted from Peyton and Byrne’s British Baking
Makes approx. 72 squares
- 250g butter, softened
- 125g caster sugar
- 125g fine semolina
- 250g plain flour
- 300g butter, cubed
- 140g caster sugar
- 75g golden syrup
- 395g (one can) sweetened condensed milk
- 350g milk chocolate
- Preheat oven to 170 degrees Celsius. Line a lamington pan with baking paper.
- Place all ingredients in a large bowl and mix until a smooth dough forms.
- Press into prepared pan. Place in oven and bake for 15-20 minutes or until lightly golden.
- Remove from oven and allow to cool in pan.
- Combine butter, sugar, golden syrup and condensed milk in a medium saucepan and stir over gentle heat until butter has melted.
- Increase heat and simmer gently for 20 minutes, stirring continually, until mixture looks like thick caramel fudge.
- Remove from heat and pour over cooled shortbread. Allow to cool.
- Break chocolate into pieces and place in microwave safe bowl.
- Heat in 30 second bursts in microwave, mixing between each, until chocolate is melted and smooth.
- Pour over cooled caramel layer and place in fridge to set.