Chocolate Orange Millionaire's Shortbread

#Millionaires #Shortbread #Chocolate Chocolate Orange Millionaire’s Shortbread Recipe If you have any questions about this terry's chocolate orange millionaires shortbread then please leave me a question and I will do my best to get back to you ASAP. Happy Baking everyone! TIMINGS: Prep Time: 15 mins. Cook Time: 30 mins Chill Time: 2 hours. Total Time: 2 hours 45 mins. SERVES: Makes enough for 16 people. INGREDIENTS: The Shortbread • ¾ cup + 2 tbsps (200g/7 oz) Unsalted Butter (room temperature) • ¼ cup + 2 tbsps (75g/2 ½ oz) Caster Sugar • 1 ¼ cups + 2 tbsps (225g/8 oz) Plain Flour • ¼ cup + 3 tbsps (50g/1 ½ oz) Cornflour/Cornstarch • Zest 1 Orange The Caramel • ¾ cup + 1 tbsp (175g/6 oz) Unsalted Butter • 3 tbsps Dark Brown Sugar • 5 tbsps Golden Syrup • 14 oz (397g/14 oz) Condensed Milk (one tin) Decoration • 2 cups (300g/10 ½ oz) Milk Chocolate • ½ cup (75g/2 ½ oz) White Chocolate • 2 tsp Orange Extract • 1 tsp Vegetable Oil (optional) • Gold Edible Glitter (optional) • 16 White Terry’s Chocolate Orange Mini Segments METHOD: To make the shortbread: 1. Preheat the oven to 180°C/160°C fan/355°F, 2. Line a 9”x9” deep square tin with parchment paper. 3. In a medium-size bowl mix together the sugar and butter until smooth. 4. If you're using a stand mixer you can use a paddle attachment. 5. Mix in the flour, cornflour and orange zest until a dough starts to form finally bringing it together with a spatula. 6. Press the dough firmly into the tin. 7. Bake in the oven for 20-25 minutes until it's a nice pale golden colour. 8. When baked, remove from the oven and allow to cool. To make the caramel: 1. In a large non-stick saucepan or pan, add in the butter, condensed milk, sugar and syrup. 2. Melt on medium heat until the butter is melted and the sugar is dissolved making sure to stir all the time so it doesn’t stick. 3. When the sugar is dissolved, turn the heat up to high and bring the mixture to boiling point and boil for 6-7 minutes stirring all the time so the mixture doesn’t stick and burn. N.B. The mixture is extremely hot at this point and will burn you if it splashes so be careful !!! 4. The mixture will be ready when it's thickened to a soft fudge texture and is a dark golden colour. 5. Pour the caramel on the shortbread base and place it in the fridge to set for an hour. To decorate: 1. Once the caramel is set, melt the milk and white chocolate in separate bowls. 2. Add orange extract and vegetable oil to the milk chocolate and stir - the vegetable oil will make the chocolate easier to cut when set. 3. Add a small amount of orange gel colour to the melted white chocolate and mix until the white chocolate turns orange. 4. Pour the milk chocolate over the caramel and smooth the top with a spatula or spoon. 5. Pour the orange white chocolate in different spots on top of the milk chocolate and use a skewer or the handle of a teaspoon and swirl it into the milk chocolate. 6. Scatter some gold edible glitter on top (optional). 7. Place the mini white chocolate orange segments on top. 8. Chill in the fridge for 1-2 hours until the chocolate is hard. 9. Remove from the fridge and allow it to come to room temperature before cutting - this will help to cut the shortbread without it cracking. You can also use a warmed dry knife to cut the shortbread. 10. Cut into 16 equal size pieces. 11. Mmmm Scrummy!!! STORAGE: • This will keep in an airtight container for 1 week. NOTES: • Honey or corn syrup can be used instead of golden syrup but may change the taste slightly. #Orange #Biscuit #Baking