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  1. Preheat the oven to 150°C, then grease and line a tin with baking paper
  2. Rub 175g of cold, cubed butter into the flour with your hands until the mixture resembles fine breadcrumbs
  3. Add in the caster sugar and mix
  4. Tip the mixture into the prepared tin and press it down firmly so that it is tightly packed
  5. Bake for 30 minutes or until very light golden brown. Leave to cool
  6. Meanwhile, heat the remaining butter, 200ml Baileys, condensed milk and golden syrup gently in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth
  7. Increase the heat to medium-high and bring the mixture to the boil, stirring frequently – until mixture is thick and golden brown
  8. Allow mixture to cool slightly before pouring over the cooled shortbread. Leave to cool completely
  9. Melt all of the dark and 100g milk chocolate together – we do ours in a glass bowl over a pan of simmering water
  10. Pour the melted chocolate over the caramel, and then melt the remaining milk chocolate, half of the white chocolate on it’s own, and half of the white chocolate mixed with 50ml Baileys, and then place them in little blobs on top of the chocolate
  11. Use a toothpick or sharp knife to ‘feather’ a nice pattern on top – see video above for how to get that perfect feather!

Top Tips

  • Make sure your shortbread mixture is packed really tightly into the tin, or your Millionaire’s Shortbread will crumble when cut into!
  • Keep the boiling water simmering on a low heat – but don’t let it touch the bottom of the glass bowl when melting the chocolate
  • Make sure no water gets into the bowl of chocolate whilst you are melting it
  • You can also melt chocolate in the microwave, but it is much more likely to burn, so only do it in short bursts of 10-30 seconds
  • Add the Baileys to the chocolate once it has started to melt, or you may cause it to seize