Today I made Millionaire's Shortbread for the first time, from this book. It was a Mother's Day present...thank you Bella and Angus (and John, who chose and paid for it). It is a gem of a book and, despite already owning about twenty baking books, this is my new favourite. John made the treacle tart on Sunday and it was just how I remember my Grandma making it when I was a child. Funny how certain tastes and smells can produce the most vivid and happy memories.
It is pretty easy to make. Bake the shortbread, leave it to cool. Make the caramel, pour on top and leave to cool. Melt the chocolate, pour on top and leave to cool. Then cut and eat! I thought I might have a battle coaxing it out of the unlined baking tray, but no, it cut like a dream. I love it when things don't stick.
The semolina in the shortbread gives it a wonderful crispness, and the sweetness of the caramel is offset perfectly by the bitterness of the dark chocolate. This is a winner, I am definitely making these babies again.