James Martin Millionaire Shortbread. Web 200g plain or milk chocolate, broken into pieces method step 1 heat the oven to 180c/160c fan/gas 4. Pour evenly over the biscuit base, cover and leave to set for at least four hours or overnight at room.
Line a 23cm/9in square cake tin with baking parchment. Preheat the oven to 170°c (150°c fan)/325°f/gas 3. To make the biscuit base, put the butter, sugar and both types of flour.
Use Your Fingertips To Rub.
To make the biscuit base, put the butter, sugar and both types of flour into a large bowl. To make the biscuit base, put the butter, sugar and both types of flour into a large bowl. Web method preheat the oven to 170c (150c fan)/325f/gas 3.
Web Method Preheat The Oven To 150C/300F/Gas 2.
Use your fingertips to rub. Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. 2 tbsp dark brown sugar;
To Make The Caramel Filling, Combine The Dulce De Leche, Butter And Sugar In A Large Saucepan Over A Medium Heat.
Preheat the oven to 170°c (150°c fan)/325°f/gas 3. Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. Step 2 to make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl.
To Make The Shortbread, Use A Wooden Spoon To Combine The Butter With The Sugar In A Large Bowl Until It Forms.
Use your fingertips to rub the butter into the. To make the biscuit base, put the butter, sugar and both types of flour. 200g unsalted butter, chilled and chopped;
Pour Evenly Over The Biscuit Base, Cover And Leave To Set For At Least Four Hours Or Overnight At Room.
Web method preheat the oven to 170c (150c fan)/325f/gas 3. 25g white chocolate, melted (optional) Use your fingertips to rub the butter into the other ingredients until the mixture looks really crumbly.
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