Lichfields Millionaire Shortbread 65g (Pack of 18 x 65g)

Description

• On Offer: Multibuy
• Allergy Advice: Contains: Sulphur Dioxide/Sulphites
• Allergy Advice: Contains: SoyaSoybeans
• Storage Type: Ambient
• Allergy Advice: Contains: Milk

Product description

Suitable for vegetarians. Milk chocolate and caramel covered shortbread.

Ingredients

Shortbread Base (46%) (Butter, Wheat Flour, Sugar, Rice Flour),Caramel (35%) (Sugar, Glucose Syrup, Rapeseed Oil, Sweetened Condensed Milk: Milk, Sugar; Water, Salt, Emulsifier: Soya Lecithins; Flavouring, Colours: Annatto, Curcumin; Preservative: Sulphur

Directions

MAKE SHORTBREAD: Whisk together sugar, melted vegan butter, vanilla extract, and salt. Fold in Pastry Flour until combined. The dough should hold its shape when pressed together but still be crumbly and not sticky. COOK SHORTBREAD: Line an 8x8 square cake pan with foil and grease. Press the dough into the pan and spread evenly. Using a fork, poke holes all over the dough. Bake in a 350F oven for 18-25 minutes. Edges should been golden and the center should feel firm. Remove from oven and let cool in pan on wire rack for at least 30 minutes (but fully cooled is preferred). MAKE CARAMEL: Add vegan butter, sweetened condensed coconut milk, brown sugar, corn syrup, coconut milk, and salt to a saucepan. Whisk ingredients together over medium heat. Bring to a simmer, whisking occasionally, until reaching a temperature between 235 and 240 degrees (about 15 to 20 minutes). POUR caramel over the cooled shortbread, making sure the caramel is spread out even and reaches all four corners of the pan. Let caramel mixture cool completely (90 minutes to 2 hours+). CHOP chocolate finely and melt in microwave at 50% power and stir every 15 seconds until just melted. If you want, feel free to temper the chocolate. SPREAD the melted chocolate over the cooled caramel layer. Make sure the chocolate is spread out even and reaches all four corners of the pan. Lightly tap the pan on the counter to pop any air bubbles. REFRIGERATE until the chocolate is set (around 10 minutes). Using the aluminum foil that is lining the pan, carefully lift the Millionaire's Shortbread out of the pan and carefully peel off the foil. Cut into bars the size of your liking and enjoy! (Cutting tip: start by gently slicing into the chocolate, then push your way through. This will help you not break the chocolate layer into a bunch of pieces).

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