Stem Ginger Millionaires Shortbread
We love the combination of the aromatic ginger in the caramel layer of these delicious squares, easy to make and perfect for Christmas presents or for a posh treat for friends and family anytime.
For the base:
Shortbread biscuits, crushed
Melted butter
For the caramel:
Butter
Dark brown soft sugar
Stem ginger, finely chopped
For the topping:
Dark chocolate
Mini gold sugar stars
You will also need:
20cm (8in) brownie tin, lined with baking parchment
Step 1 of 4
Combine the crushed biscuits and the melted butter, press into the tin. Chill for 20 mins.
Step 2 of 4
Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the condensed milk and ginger and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Remove from the heat, and carefully pour the gingery caramel over the set biscuit base (check that not all the ginger is in one spot!). Cool, then chill until set.
Step 3 of 4
Melt the chocolate and then pour over the caramel.
Step 4 of 4
Chill until set. Remove from the tin and cut into squares - dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate.
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Stem Ginger Millionaires Shortbread
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Prep: 20 mins
CHILL: 2 hours
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Super Easy
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SERVES: 16
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Ingredients
For the base:
Shortbread biscuits, crushed
250gMelted butter
55gFor the caramel:
Butter
150gDark brown soft sugar
150gStem ginger, finely chopped
40gFor the topping:
Dark chocolate
200gMini gold sugar stars
10gYou will also need:
20cm (8in) brownie tin, lined with baking parchment
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Method
Step 1 of 4
Combine the crushed biscuits and the melted butter, press into the tin. Chill for 20 mins.
Step 2 of 4
Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the condensed milk and ginger and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Remove from the heat, and carefully pour the gingery caramel over the set biscuit base (check that not all the ginger is in one spot!). Cool, then chill until set.
Step 3 of 4
Melt the chocolate and then pour over the caramel.
Step 4 of 4
Chill until set. Remove from the tin and cut into squares - dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate.