I was tweeting with @diamondsirl about our impending alien invasion.
And how I feel that if the end of the world truly is nigh, then really I could justify eating a biscuit with my cup of tea. And I’ve been thinking, very seriously, that if I had to choose a “last” biscuit, what would it be? I’m partial to digestives, and chocolate, but I think the
chocolate millionaire is the winner. I always use the old reliable Mary Berry recipe, with a few small adjustments, so kudos to the queen of baking.
Jen’s Kitchen version of Chocolate Millionaires
For the base
For the topping
- 175 g butter
- 175 g caster sugar
- 4 tbsp golden syrup
- 1 x 397 g can condensed milk
- 200 g dark / (or milk) chocolate, melted.
1. Set the oven to 160oC. Lightly grease a Swiss roll tin. I use a reusable paper.
2. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough.
3. Press the mixture into the base of the tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.
4. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
5. Bubble the mixture gently for about five minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool, but not in the fridge.
6. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.
7. Enjoy with a cup of tea.