Spiderweb Millionaires Shortbread

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Individual Millionaires Shortbread with a hint of Halloween – Yes please!

Ingredients:

Shortbread

80g butter

40g caster sugar

140g plain flour

Caramel

90g light muscovado sugar

90g butter

315g condensed milk  –  use a squeezy bottle for no waste, if you use a tin and have some left over try it drizzled over icecream, add it to tea/coffee/hot choc for a creamy sweetener or indeed eat it with a spoon 😉 – Thank you Hevz Tasty Treats for the top tips Xx

Topping

200g milk chocolate

50g white chocolate

Makes: 12.

To make them individually I’m using silicone cupcake cases in a metal tin.  Paper cases will work too but they need to be in a proper cupcake tin that the cases fit into completely.  Making them directly in silicone muffin trays will work too.

Preheat the oven to 160c (fan)/180c/Gas Mark 4.

Shortbread layer first.  Cream together the butter and sugar until nice and light and fluffy.

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Add the plain flour and work together to a moist crumbly dough.

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Add a spoonful to the base of each case (20g in each if you’re being precise) and flatten down with the back of teaspoon.  .

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If you find the mixture sticks to the spoon as you flatten it, dipping the spoon in a little flour will stop it. 

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Bake the shortbread bases in the oven for 12 minutes and then set them aside to cool.

Time for the caramel layer – in a non-stick pan gently melt together the condensed milk, butter and light muscovado sugar stirring frequently.

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Once the butter and sugar have melted turn the heat up a little and bring the mixture to a low boil.

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Now stir continuously (to stop the bottom from catching and burning) on the heat for a full five minutes.

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Caramel ready to go – divide it between the cases adding it to the top of the shortbread layer with a spoon.  Take care because it’s super hot.  It should level out by itself in the case but if it starts to thicken and set too soon for you, heat it up a little in the pan again or if it’s already in the cases pop the tray back in the oven for a couple of minutes at a time until it softens and levels out again.

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Now you need to cool them completely and let the caramel layer set.

Once set it’s time for the spiderwebs.  Melt the milk chocolate in a small bowl.  Melt the white chocolate and add it to a small piping bag.

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A good spoonful of milk chocolate to the top of the caramel.  A couple of taps on the worksurface and the chocolate will level out and pop any air bubbles.  Just work with a few at a time, not the whole lot.  You need the milk chocolate to still be liquid for the feathering to work.

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Snip a small amount from the end of the piping bag  of white chocolate and pipe 3 rough circles onto the milk chocolate.

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Using the tip of a cocktail stick draw it from the middle of the chocolate out towards the edge and repeat around the top to form the spiderweb.

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Try to keep the tip of the cocktail stick fairly clean, wiping it off onto a sheet of kitchen paper if necessary.

Now all that’s left to do is leave them be whilst the chocolate sets!

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Simply turn them out of the silicone liners and serve them up.  If I could have found any, then jelly spiders would be just right for sitting on the tops of these – hope you have some more luck than me in finding them!

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Spiderweb Millionaires Shortbread

Ruth Clemens, Baker Extraordinaire

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23 Responses to Spiderweb Millionaires Shortbread

  1. Pingback: Spiderweb millionaires shortbread | Ellie Bakes

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