Next Friday is Burns Night, so in true Rosie Makes tradition I bring you a suitably Scottish, seasonal recipe to celebrate. This year I’m whipping up a batch of spice and nut millionaire’s shortbread – well worth the extra effort of making your own caramel. The shortbread is zesty and spicy, giving the bake a warming, aromatic twist that’s perfect for this time of year. Topped with a generous layer of caramel, rich chocolate and a sprinkling of nuts, it’s indulgent too; you only need a wee bit to satisfy sweet cravings. To make them, you will need:
For the shortbread:
100g plain flour
50g caster sugar
100g unsalted butter, chilled and cut into small pieces, plus extra for greasing
Finely grated zest of half a small orange
1/2 tsp ground cinnamon
For the topping:
170g unsalted butter
170g caster sugar
400g condensed milk
50ml golden syrup
100g chocolate (or more if you’re a chocolate lover!)
30g mixed nuts, chopped.
Grease a 20x20cm baking tin and preheat the oven to 180C/ Fan 160C/ Gas 4. Combine the shortbread ingredients in a food processor or with cold hands until the mixture resembles coarse breadcrumbs.
Tip into the tin and press firmly with your fingers. Prick all over with a fork and chill for 20 minutes.
Bake in the preheated oven for 25 – 30 minutes, until golden, then allow to cool in the tin.
For the topping, place the butter, caster sugar, condensed milk and golden syrup in a heavy based pan. Heat gently to melt the butter, then simmer gently for 10 – 15 minutes, stirring, until thick and fudge-like.
Pour over the cooled shortbread and leave to cool completely. Melt the chocolate and pour over the cooled caramel, then scatter with nuts.
Chill for two hours until set. Remove from the fridge and cut into squares.
What are you baking for Burns Night?
Recipe adapted from Country Living Magazine. You can find my other caramel shortbread recipes here.