I saw Ruth make these a few days ago over on her blog The Pink Whisk and thought they would be a good half term Halloween bake for a rainy day....and today has definitely been rainy....and windy!
Millionaires Shortbread used to be a favourite of mine when I was younger and if Mum was making them for a special event or bake sale she would cut off long strips in the baking tin and let my brother and I eat the offcuts...if she didn't get there first!
I used silicone cupcake cases as Ruth suggests as they keep their shape better. Once the chocolate layer has set, just peel off the silicone cases and store in a cool dry place.
For a more in depth photo tutorial on how to make these then please see Ruths blog. Below is the basic recipe and method.
Spider Web Millionaires Shortbread
Halloween
Baking
Yield: 12
Spider Web Millionaires Shortbread
Spiderweb Millionaire's Shortbread for Halloween
prep time: 30 minscook time: 12 minstotal time: 42 mins
ingredients:
- For the Shortbread:
- 80g Butter, softened
- 40g Caster Sugar
- 140g Plain Flour
- For the Caramel:
- 90g Butter
- 90g Light Muscavado Sugar
- 315g Condensed Milk
- For the Chocolate:
- 200g Milk Chocolate
- 50g White Chocolate
instructions
Step 1: Preheat oven to 180°c and line a 12 hole cupcake tin with silicone cases.
Step 2: Cream together butter and sugar for the shortbread then stir in the flour until you get a crumbly dough.
Step 3: Press spoonfuls into the silicone cases and press down with the back of a spoon. Bake for 12 minutes then set aside to cool.
Step 4: For the caramel layer place the butter, sugar and condensed milk in a heavy bottomed pan and melt on a lowish heat. When the butter is melted turn up the heat, let the mix come to a low boil and stir continuously on the heat for 5 minutes. Take off the heat then spoon on top of the shortbread. Leave to set.
Step 5: Melt the milk chocolate in a bowl in the microwave and then melt the white chocolate in a separate bowl and spoon into a piping bag with a fine nozzle.
Step 6: Spoon the milk chocolate on top of the caramel layer then pipe three circles of white chocolate on each cake and use a cocktail stick to feather the chocolate to the edge - to make it look like spiderwebs.
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