MILLIONARIES SHORT BREAD

This is a biscuit cake that deserves it's name, the buttery rich crumbly shortbread with caramelised banoffi finished off with a thin bark of dark chocolate, watch out one is not enough.

INGREDIENTS

(makes 8)

225g plain flour

175g butter

80g sugar

pinch of salt

1 can condensed milk

300g 70 % - 85% coca dark chocolate

Thank you James Martin's grandmother, as this is the best shortbread recipe and method I have found, and there is no improving on this shortbread.

In a large bowl mix the salt with the flour, rub in the butter with your fingertips really gently, until you have breadcrumbs.  Grease and line the base and sides of a brownie tin, approx 10" x 6", pour in the shortbread and gently level by shaking the tin, then every so gently as light as a butterfly firm down just to level the shortbread.

Bake in a pre-heated oven 180 degrees for 8-10 minutes until very light golden, remove from the oven and leave to cool completely in the tin.

Meanwhile bring a deep sauce pan to a simmer and place the tin of condensed milk in making sure that the water never goes below the top of the tin, simmer for 1.30 hrs.  When I do this in order to be energy efficient I will cook several tins, this makes no difference to the simmering time.  Once cooked, remove from the pan and leave on the side to cool for an hour at least, any extra tins can be stored for years in the cupboard, however there is no way they will last that long !

Spread your banoffi over the top of the shortbread, then melt your chocolate in a double boiler over simmering water, once melted pour over the banoffi and leave to set at room temperature for a couple of hours.  Using the sides of the paper liner remove the millionaire's shortbread from the tin and with a sharp warm knife cut into eight squares.