Millionaire's Shortbread


Working Method

Using a planetary mixer and beater combine the butter and sugar and beat until soft and pale.

Add the flour and semolina and mix to form a loose crumble.

Weigh the crumble into 9"x9" foil trays and press down lightly to seel the surface.

Bake at 170°c for 20-25mins.

Heat the Luxury Caramel to 50°c before flooding the baked shortbread, allow to cool/set. (not heating the caramel at all also works). 

Flood the top of the caramel with 250g tempered Belcolade Lait Selection. Cut to desired size.