Millionaire's Shortbread Baking Kit - BB 14.09.22

• An indulgent Millionaire’s Shortbread recipe from Baked In meets with sweet and deliciously creamy Carnation Condensed Milk to bring you all the homemade happiness you need!

  With a buttery shortbread base, a layer of gooey caramel and a rich chocolate topping, these little squares are sure to be a huge hit with all the family.

IN THIS KIT

• Premium dry ingredients in exact amounts needed
• 1 x tin Sweetened Condensed Milk
• Step-by-step recipe
• Baking paper
• Small piping bag

SIMPLY ADD

• 295g unsalted butter

• Preheat the oven to 180°C / fan 160°C / gas mark 4. Grease a 20cm square tin and line with the provided baking paper. In a large bowl, briefly beat 110g of butter until soft, then gradually add bag 1. Mix until a soft dough forms.
• Put the shortbread dough into the prepared tin and press into the base using your fingers. Smooth over the dough with the back of a spoon for an even layer.
• Bake the shortbread for 15-20 minutes, or until lightly golden around the edges. Remove from the oven and leave to cool in the tin on a wire rack. Whilst still slightly warm, if the shortbread has come away from the sides, gently use the back of a spoon to push it back to the edges. Leave to cool completely.
• When the shortbread has cooled, began to make the caramel. In a medium saucepan over a low heat, melt together 150g of butter with bag 2. When the butter has melted and the sugar has dissolved, add the tin of Carnation Condensed Milk and mix to combine. Increase the heat slightly and bring the caramel to a boil, stirring continuously.
• cook for a further 4-5 minutes, stirring constantly to avoid it catching on the bottom of the pan, until the caramel has thickened slightly. Pour the caramel onto the cooled shortbread base and leave to one side to cool for 20 minutes, then chill in the fridge for 1 hour until firm enough to top with the chocolate.
• Once the caramel is set, begin to make the chocolate layer. Over a low heat, stir together 35g of butter and bag 3 in a saucepan, until melted. Pour the chocolate topping over the set caramel and spread to the edges to create a smooth, thin layer of chocolate.
• Empty bag 4 into a heatproof bowl. Melt in the microwave in 10 second intervals, stirring after each interval until melted. Alternatively put the bowl over a pan of simmering water, ensuring the bowl doesn't touch the water, and mix until smooth and melted. Transfer to the provided piping bag and snip a small corner off of the bag. Pipe lines vertically on top of the dark chocolate, about 1cm apart, then drag a knife or skewer horizontally through a white chocolate in alternating directions to give a feathered effect.
• Chill in the fridge for 1-2 hours, or until the chocolate topping has completely set. Remove from the fridge and rest for 5 minutes. Remove from the tin and cut into 16 squares. For a clean cut, run a sharp knife under hot water, and wipe clean before cutting each slice.

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• Put 1 tbsp of butter in a small mug and gently melt in the microwave - this should take 10-20 seconds.
• Tip the contents of one sachet of microwave brownies mix into the mug and add 30ml (2tbsp) milk or water.
• Mix thoroughly, then microwave on full power for 60 seconds (based on an 800W microwave - if you have a more or less powerful one, adjust
 time a few seconds either way).
• Allow to cool for 5 minutes (sorry, we know this is tough but trust us on this one - it will be HOT!).
• Enjoy straight from the mug. To make your mug brownie even more awesome, top with a scoop of vanilla ice cream.

• Tip the contents of one sachet of microwave brownies mix into the mug and add 30ml (2tbsp) milk or water.
• Mix thoroughly, then microwave on full power for 60 seconds (based on an 800W microwave - if you have a more or less powerful one, adjust
 time a few seconds either way).
• Allow to cool for 5 minutes (sorry, we know this is tough but trust us on this one - it will be HOT!).
• Enjoy straight from the mug. To make your mug brownie even more awesome, top with a scoop of vanilla ice cream.
• Put 1 tbsp of butter in a small mug and gently melt in the microwave - this should take 10-20 seconds.
• Tip the contents of one sachet of microwave brownies mix into the mug and add 30ml (2tbsp) milk or water.
• Mix thoroughly, then microwave on full power for 60 seconds (based on an 800W microwave - if you have a more or less powerful one, adjust
 time a few seconds either way).
• Allow to cool for 5 minutes (sorry, we know this is tough but trust us on this one - it will be HOT!).
• Enjoy straight from the mug. To make your mug brownie even more awesome, top with a scoop of vanilla ice cream.

BAKING INGREDIENT KIT

Ingredients: Plain white flour (wheat flour, statutory nutrients: calcium, niacin, iron, thiamin), dark brown sugar (sugar, cane molasses), Belgian dark chocolate chips (sugar, cocoa mass, cocoa butter, emulsifier: Soy lecithin, natural vanilla flavouring), light brown sugar (sugar, cane molasses), white chocolate chips (sugar cocoa butter, whole milk powder, soya lecithin, vanilla extract).

Allergens: for allergens, see ingredients in bold.

May contain traces of nuts.

Suitable for vegetarians.

Nutritional Information (per 100g as sold): Energy 1691kJ / 404kcal, Fat 7.1g (of which saturates 4.2g), Carbohydrates 77.8g (of which sugars 53.1g), Protein 4.8g, Salt 0.01g

SWEETENED CONDENSED MILK

MINIMUM 8% MILK FAT, 205 MILK SOLIDS NOT FAT

Ingredients: Whole milk, sugar.

Allergens: for allergens, see ingredients in bold.

Suitable for vegetarians.

Nutritional Information (per 100g as sold): Energy 1359kJ / 322kcal, Fat 8g (of which saturates 5g), Carbohydrates 55g (of which sugars 55g), Protein 7.5g, Salt 0.26g