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Mini Millionaire's Shortbread Bites
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Millionaire's Shortbread Bites
Two bite sized
: 5537 kcal
Author: Just Jo
Ingredients
For the Shortbread layer
  • 75 g cornflour
  • 150 g plain flour
  • 75 g icing sugar
  • 150 g soft butter
  • 1 tsp vanilla extract or seeds of a vanilla bean
For the caramel layer
  • 397 g condensed milk
  • 2 tbsp golden syrup
  • 75 g light muscovado sugar
  • 100 g butter
  • 1 tsp vanilla
To top
  • 150 g dark chocolate
  • 1-2 tsp freeze dried raspberries optional
Instructions
  1. Preheat oven to 160˚C.
  2. Make the shortbread by placing all the ingredients in a food processor and pulsing until it forms big clumps. Or mix together in a large bowl with a spatula until the same texture is arrived at.
  3. Tip onto the work surface and form into a long sausage shape and divide in half, then half again carrying on until you have 24 evenly sized nuggets of dough - press each into your Mini Bites tin/mini baking cups/silicone mini muffin cups and flatten with a press or the back of a spoon.
  4. Bake for approximately 16 minutes - they will remain a pale sandy colour and will puff up because of the cornflour so gently press down to flatten a little whilst still warm. Leave to one side to cool.
  5. Measure all the caramel ingredients into a large saucepan and cook on a low to medium heat STIRRING CONSTANTLY with a wooden spoon or plastic spatula, until the mix darkens a few shades and becomes thicker and heavier on your spoon or spatula. Usually takes around 10-12 minutes - do not stop stirring or it will catch and burn.
  6. Turn off the heat but leave it on the hob, placing a generous teaspoonful onto each disk of shortbread. Having a teaspoon in a cup of recently boiled water to smooth the tops with close to hand is very helpful. Just dry it before using!
  7. Once all the shortbread is covered, pop in the fridge to set and cool down - usually half an hour will do.
  8. Melt your chocolate in 30 second bursts in the microwave, stirring well each time until liquid.
  9. Pour about a teaspoon of chocolate onto each bite and sprinkle with freeze dried raspberries if like. Leave at room temp to set as chilling will make the chocolate "bloom" and go matte looking (but it will still be good to eat!).
Recipe Notes

To decorate, you can leave the bites plain, sprinkle with freeze dried berries, chopped nuts, crushed Malteasers - you go to town and sprinkle until your heart is content!
If you don't have the same Mini Bites Tin from Lakeland (again, this is not a sponsored post!) then use mini baking cups or silicone mini muffin cups. The latter are very cheap and easily available plus make unmoulding a breeze.