Pecan nut millionaire's shortbread
FOR THE SHORTBREAD
140g flour
70g comflour
50g caster sugar
Pinch of salt
125g butter, cubed
1 tbsp cold water
50g pecan nuts, toasted and chopped
FOR THE CARAMEL
225g butter
225g caster sugar
1/4 cup golden syrup
1 x 385g tin condensed milk
200g best-quality dark chocolate, melted
1. Preheat oven to 180°C. To make the shortbread, sift dry ingredients into large bowl. Using your fingertips, rub the butter into the dry ingredients. Add water and stir through. Add pecan nuts and mix again. Press into a large baking tray or a 33cm x 23cm tin. Prick the surface with the tines of a fork. Place in the fridge to rest for 15 minutes, then bake for 15 minutes or until lightly browned .
2. To make the caramel layer, melt butter , sugar and golden syrup in a heavy-based pot over high heat. Add condensed milk and reduce to medium heat. Stir continuously for 40 minutes or until the caramel is a deep, golden brown. To test the caramael, drop a little into a bowl of cold water. It should be firm to the touch.
3. Pour the caramel over the shortbread base and leave to cool.
4. When the caramel has set, pour over melted chocolate and spread evenly.
5. Allow to cool completely, cut into squaresc and serve.
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