Raspberry Billionaire Shortbread

This is my take on Millionaire Shortbread, it’s a little different from your average Millionaire Shortbread, for starters it uses a biscuit base rather than a shortbread base… which makes me realise that this title is slightly misleading, I’ll start thinking about new titles. Another twist is that my version uses raspberries in the chocolate topping, just because I’ve always thought that Millionaire Shortbread is a bit too sweet.

Ingredients:

Base:

• 250g digestive biscuits (crushed)
• 125g butter (melted)

Caramel:

• Regular can of condensed milk (397g)
• 60g caster sugar
• 120g butter
• 2 tbsp gold syrup

Chocolate Top:

• 200g dark chocolate (if you prefer things on the sweeter side use milk chocolate)
• 1 1/2 handfuls of raspberries

Method:
Base:
1.  Mix the melted butter and the biscuits together. I recommend using a hand blender for best results
2. Smooth the biscuit mixture into a (20 cm) tin evenly
3. Put the tin into the fridge to chill for 20 mins
Caramel:
4. Pour the condensed milk, syrup, sugar and butter into a saucepan on a low heat and keep stirring constantly until it has turned a golden caramel colour.
5. Pour the caramel over the chilled biscuit base
6. Put it into the fridge and allow to chill for at least 45 mins to an hour
Chocolate:
7. Melt the chocolate in a bowl over a pan of boiling water
8. Once melted add the raspberries and mix/fold them in (it’s nice to have both broken and whole raspberries within the mixture)
9. Pour over the chilled caramel/biscuit and smooth over (this will also crush the raspberries
(9.b If you feel that after pouring the chocolate the layer is too thin, I suggest melting an extra 50/100g of chocolate)
10. Allow to chill and set

Last updated: April 16, 2020