Millionaire Treat

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Recently all I’ve been buying from coffee shops is perfect squares of millionaire caramel shortbread. So when I saw a tin of ready made caramel in my cupboard I knew what I was going to make.

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A crumbly biscuit base in which I used a low fat baking spread/butter. This is to make me feel better when eating it, as somewhere in the recipe is a low fat ingredient contribution. The chocolate and caramel are just fine!!! Lol 😉

I didn’t realise how simple it is to make this delicious treat. Just need to bake the base and the rest is just pouring, spreading and chilling!

One that the children would love to make and devour I’m sure!

Enjoy! I hope to be writing up some more recipes very soon. Have a beautiful day…Much love, D x

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INGREDIENTS

200g plain flour
165g low fat butter cold
70g caster sugar
1 tin ready made caramel (397g)
300g milk chocolate melted

METHOD

Preheat the oven to 150c.  Line a square baking tin with some grease proof paper

Throw in the flour, butter and sugar into a food processor and whizz until you have a breadcrumb like consistency

You can also mix the above ingredients using a mixing bowl and fingers

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Take the base mixture and firmly level out using your fingers into the baking tin

Bake for 30 minutes or until lightly golden brown.  Set aside to cool completely

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Pour over the caramel onto the shortbread biscuit base.  Spread evenly. Chill in the fridge for about 20 minutes

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Finally remove the caramel and base from the fridge and pour on the melted chocolate

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Set aside until the chocolate topping has hardened.  Gently slice the shortbread into squares

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The caramel may ooze out…don’t worry!
Make yourself a cuppa and enjoy!

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Almond and chocolate biscotti

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Biscotti also known as biscotti di Prato and cantuccini. Twice baked Italian biscuits from the Italian city of Prato. Wonderful dunked in a strong coffee or cappuccino and they keep for some time, so can be enjoyed for longer. So many variations can be made and I shall be making up some more flavours soon, maybe with a twist! so stay tuned!

INGREDIENTS

100g almonds chopped roughly
100g Chocolate chips or gravel size chocolate chunks
250g plain flour
2 1/2 tbsp unsweetened cocoa powder
150g caster sugar
1 tsp baking powder
1/2 tsp vanilla extra
3 large eggs lightly beaten

METHOD

1.  Preheat oven to 180ºc/350ºf/gas mark 4.  In a large mixing bowl, throw in all the ingredients (apart from the eggs) mix well. Slowly stir in the beaten eggs and form into a dough using your hands.  If dough is a little wet add a bit more flour, but dough should be very soft

2.  Divide dough into two, and shape into two flat loaf shapes of about 3 cm thickness and 15-18 cm length.  Place both loaves on a baking tray lined with grease proof paper and bake for 20 minutes.  Leave the loaves to cool completely but leave oven on for second bake

3. Once cooled cut the loaves into 5mm slices and rebake again for a further 10 minutes this will crisp up the biscotti.  Cool on a wire rack.  Serve with a chocolate fondant or coffee or both! Indulge!

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Adapted from Baking magic, Kate Shirazi with Susannah Blake