Although this blog is a little late in being published, I made Mary Berry’s Millionaire’s Shortbread on Sunday. This brings back lots of childhood memories, my mother used to make this a lot but it was known as Wellington Squares in our house. As my dad loved these so much I have dedicated this recipe to his memory and renamed it to Billionaire’s Shortbread as his name was Bill………..
Anyhow, the recipe was very familiar to me and I made it in one of the infamous Lakeland tray bake disposable tins which come in very handy. I have been aware of not taking so many pictures of various stages recently to have taken a few more this week as there are three distinct stages to this scrummy cake.
The shortbread base is first and fairly easy to do, it’s just getting the balance of golden rather than burnt!
Then there is the caramel middle, Mary Berry is not wrong when she says stir ALL the time, if you don’t, it will catch and burn and you end up with burnt bits in it. This didn’t catch but it has done for me in the past so be careful.
The topping is then the melted chocolate. Mary recommends just a plain top or a mix of plain, milk and white chocolate in a marble pattern. Traditionally in our house, it’s a milk chocolate topping with white lines and then swirled so that’s what I did and love the look of it. So here you have, Kim‘s Billionaire’s Shortbread in memory of my lovely Dad who was taken too soon by illness.
Oh and don’t forget to support the Comic Relief Bake Off and make a donation here: