Stem Ginger Millionaires Shortbread
Stem Ginger Millionaires Shortbread

Stem Ginger Millionaires Shortbread

Time
Prep: 20 mins
CHILL: 2 hours
Difficulty
Super Easy
serves
Serves: 16

We love the combination of the aromatic ginger in the caramel layer of these delicious squares, easy to make and perfect for Christmas presents or for a posh treat for friends and family anytime.

Stem Ginger Millionaires Shortbread
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For the base:

Shortbread biscuits, crushed

250g

Melted butter

55g

For the caramel:

Butter

150g

Dark brown soft sugar

150g

Stem ginger, finely chopped

40g

For the topping:

Dark chocolate

200g

Mini gold sugar stars

10g

You will also need:

20cm (8in) brownie tin, lined with baking parchment

Step 1 of 4

Combine the crushed biscuits and the melted butter, press into the tin. Chill for 20 mins.

Step 2 of 4

Heat the sugar and remaining butter in a non-stick pan gently, stirring, until melted. Add the condensed milk and ginger and bring to a rapid boil, stirring continuously. Cook for a minute or so or until the filling has thickened. Remove from the heat, and carefully pour the gingery caramel over the set biscuit base (check that not all the ginger is in one spot!). Cool, then chill until set.

Step 3 of 4

Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Swirl together with a spoon for a marbled effect.

Step 4 of 4

Chill until set. Remove from the tin and cut into squares - dip your knife in hot water (then dry on kitchen towel) to make it easier to cut through the chocolate. 

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