Gingerbread Millionaires Shortbread!
A homemade gingerbread shortbread, topped with homemade caramel, ginger chocolate and gingerbread men! Perfect gingerbread millionaires shortbread!
Print
Pin
Servings: 16 Pieces
Ingredients
Gingerbread Shortbread
- 190 g unsalted butter
- 85 g caster sugar
- 250 g plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk
Topping
- 300 g milk chocolate
- 2 tsp ground ginger
- Gingerbread biscuits
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9inch square tin with parchment paper.
- Cream together the sugar and butter until smooth
- Add in the flour, ginger, cinnamon, nutmeg and allspice until a dough is formed.
- Firmly press the mixture into the bottom of the tin and bake in the oven for 20-25 minutes until pale golden on top
- Once baked, remove from the oven and leave to the side.
- In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a low-medium heat until the sugar has dissolved
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring constantly so that the mixture doesn’t catch.
- The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudge texture
- Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
- Once set, melt the chocolate, stir in the ginger, and pour over the caramel.
- Put some crushed and whole gingerbread men on top of the chocolate, along with some of your favourite sprinkles, and leave to set in the fridge until solid. About 1-2 hours
- Cut your shortbread up, and enjoy!
Notes
- This will keep in an airtight container for at least 1 week – if they last that long!
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
- You can use other flavour chocolate on the top if you wish!