I didn't mean to take the summer off -- but it turns out that's exactly what I did.  I just jumped ship and swam out to sea.  Actually, the truth of the matter is that I was busy.  Very...very....very busy.  I'm exhausted just thinking about it.  As busy as it was, it was also very nice.  We did a lot of fun things -- baseball games, swimming, vacation!  Good times!

But now the time has come to set my sights back on baking.  I wanted to get back in the swing of things earlier but I really haven't made any recipes worth sharing. 

That is until now!  And trust me, I am back in a BIG way!!!

A couple of days ago, I realized that I was supposed to bring the snack for the board meeting (for which I have the privilege of being secretary) for Norah's preschool.  I realized this the day of the meeting, of course.  I figured I'd take something savory and something sweet.  I scoured my pantry and came up with the savory.  I scoured my recipes and came up with Millionaire's Shortbread. 

Surely these things are named, not because they are expensive to make, but because they are so rich and quite frankly they make you feel like a Queen (or King, as the case may be).  They are incredibly easy to make and require no fancy ingredients.  Just my kind of recipe...super simple and with a definite WOW factor!

I have to say that my fellow board members were impressed just by looking at them (love that!).  Everyone asked if I made them.  I heard such comments as, "I wasn't going to have any, but since everyone says they are so good..." and "I am going to lick my plate."

Really...what better compliment can a baker get?

So if you want to feel like a millionaire and want some accolades to go along with it make these.  

Go on!  I'll be here when you get back.

Millionaire's Shortbread
taken from The English Kitchen

For the Shortbread:
9 ounces flour
3 ounces caster (superfine) sugar
6 ounces butter, cut into chunks


For the Caramel:
4 ounces butter
4 ounces light brown sugar
2  cans of sweetened condensed milk

For the Chocolate:
7 ounces good quality chocolate (dark, milk, white, or a mixture is up to you)

Pre-heat the oven to 375 degrees.  Butter a 13 by 9 inch baking sheet (the kind with sides). Set aside.

Weigh the flour, sugar and butter into a bowl. Cut  the butter into the flour and sugar with your finger or a pastry blender until the mixture resembles fine breadcrumbs. Knead the mixture until it forms a dough. Press the dough into the prepared pan.  Smooth out evenly. Prick all over with a fork. Bake for 20 minutes, until firm to the touch and very lightly browned. Remove from the oven and cool completely.

To make the caramel, place all the caramel ingredients into a saucepan. Heat gently until the sugar has dissolved, stirring constantly.  Bring to the boil, still stirring.  Reduce the heat to low and cook very gently for about 5 minutes or until the mixture thickens. Do not stop stirring as the mixture will catch and burn if you don't keep it moving (I don't know if this is true -- but why chance it?). Remove from the heat and pour over the cooled shortbread. Allow to cool completely.

To make the chocolate topping, break the chocolate into pieces and place into a heatproof bowl.  Bring a small amount of water in a saucepan to a simmer. Set the bowl on the top of the pan.  Don't let the bowl to touch the water.  Melt completely, stirring occasionally. Pour over the cold caramel and leave to set. Cut into squares or bars to serve.


Note:  These bars do not have a lot of ingredients so the ingredients that you do use are very important.  Use the best that you can get.