Christmas Liqueur Millionaires Shortbread
Gooey, creamy, caramel heaven.
Christmas may be over but we are still a little obsessed with these unbelievably delicious creations we made during the Christmas break. Millionaires shortbread made with a good fat juicy layer of Christmas Liqueur caramel.
Now that lockdown is back, so is our recently discovered baking habit. January is going to be full of these!
Feel free to play with the layer quantities. This version gives a really thick caramel layer, a decent chocolate layer and quite a slim shortbread layer. That's because we love caramel 😉🥰 We'd love to know how you get on and the changes you make to create them just the way you like them. If you do make some, please do send us your pics.
1 - Line a 6x8in tray with baking parchment (we use foil trays) and preheat the oven to 160°C.
2 - Rub together 90g of cubed (cold) butter and 115g plain flour (we used plain gluten-free flour) and 40g caster sugar until it resembles breadcrumbs.
3 - Pack the mixture into the tray, pushing down to make it as firmly packed as possible.
4 - Bake for 30-40 mins until golden brown. Leave to cool.
THE GOOEY LAYER OF CARAMEL HEAVEN😍:
5 - Gently heat (on medium) in a pan 90g butter, 200g (half a tin) of condensed milk, 60g golden syrup and 100ml Christmas Liqueur.
6 - Stir gently until everything is melted and continue stirring until the mixture boils. Carry on stirring until the mixture thickens and is a lovely golden caramel colour.
7 - Leave to cool a little and pour over the shortbread base. Pop in the fridge until fully cooled.
8 - Break approx 100g dark milk chocolate into a microwaveable bowl and cook on high for 2 minutes, or until fully melted, stirring occasionally.
9 - Pour over the caramel layer and pop back in the fridge.
10 - After 10mins gently mark your portions with a sharp knife (Makes 6 large or 12-16 bitesize)
11 - Pop back in the fridge to fully set.
Fancy a Few More Sweet Treats?
For more inspiration on cooking with liqueurs, take a look at our recipes pages >>