Chocolate Orange Millionaire's Shortbread

Directions

1. Preheat oven to 180°C.

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2. Line a deep square tin with parchment paper.

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3. Cream together the sugar and butter until smooth. Mix in the flour and orange flavouring until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed.

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4. Firmly press the mixture into the bottom of the square tin and bake in the oven for 20 – 25 minutes until the biscuit is pale golden on top. Remove from the oven and leave to one side.

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5. In a large saucepan pour the condensed milk, butter, sugar and golden syrup and melt on a medium heat until the sugar has dissolved – stir frequently to stop anything from catching on the bottom of the pan.

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6. Once the sugar has dissolved, add the food colouring and turn the heat up high. Let the mixture come to boiling point and boil for 5 – 7 minutes, stirring constantly so that the mixture doesn’t catch. BE CAREFUL – the mixture is VERY hot and can burn you if it splashes back!

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7. The mixture will be ready when it has changed to a slightly darker golden colour and has thickened to a soft fudge texture.

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8. Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.

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9. Once set, melt the chocolate orange and pour over the caramel.

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10. Melt the white chocolate and mix with a small amount of food colouring. Evenly spaced, drop small ‘blobs’ of the white chocolate mix evenly across the top of the spread chocolate orange. Swirl the mix to form a pattern using the end of a cake skewer.

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11. Put a chocolate orange slice on it for each piece when you eventually cut it.

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12. Chill the shortbread back into the fridge for another 1 – 2 hours until the chocolate has set.

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13. Chop your shortbread into the separate pieces and enjoy

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