Nutty Millionaire Hazelnut Shortbread

Millionaire shortbread is a firm family favourite of mine, filled with caramel, shortbread and chocolate - there's nothing better! Combine that with a hazelnut flavour and topped with a hefty helping of nuts, it's practically paradise. 

On to the recipe:
Shortbread base
250g plain flour
75g caster sugar
175g soften butter
1. Pre-heat oven to 180C and grease a round tin (preferably the size of a victoria sponge tin)
2. Cut the soften butter into cubes
3. Mix the caster sugar and plain flour into a large bowl
4. Add the soften butter and rub it into the flour sugar mixture until fine bread crumbs form
5. Kneed until the mixture becomes a dough
6. Place into the base of the tin and press flat
7. Prick the shortbread with a fork about 10 times
8. Bake in the oven for around 20 minutes or until lightly browned
9. Remove and allow to cool

Hazelnut Caramel
100g butter
100g brown (muscavado) sugar
2 tins of condensed milk
5 drops of hazelnuts flavouring
1. Whilst the shortbread base is cooling or in the oven cooking get started with the caramel
2. Combine the butter, sugar, hazelnut flavouring and condensed milk into a medium sized pan
3. Stir on a low heat until the sugar has dissolved
4. Crank the heat up and allow the mixture to boil - stiring continuously (great work out!)
5. Once boiling, reduce the heat so the mixture simmers for around 15 - 20 minutes (be careful not to burn)
6. Pour the caramel on top of the shortbread and allow to completely cool before going on to the chocolate stage.

Chocolate and Nut top
1000g dark chocolate
2 handfuls of finely chopped nuts (I used brazil nuts , almonds, hazelnuts and pecans)
1. Melt the chocolate either in 30 second blasts in the microwave or over a bain marie of simmering water in a heat proof bowl.
2. Allow to slightly cool and scatter the nuts on top
3. Place back into the fridge for around 30 minutes

There you have it, an amazing millionaire shortbread with a twist! Enjoy xx