Black Millionaire’s Shortbread

The Mr asked me to make a biscuit-y treat that he could bring into the office on his birthday last week. He had mentioned millionaire’s shortbread a few days earlier, and so I thought I’d take a risk and make it. I made ‘Black Millionaire’s Shortbread’ which uses treacle and golden syrup instead of caramel, which results in a really rich end result.
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Ingredients:
- For the base: 125g plain flour, 2 tbsp cocoa, ¼ tsp baking powder, 75g muscovado sugar, 100g unsalted butter (softened)
- For the topping: 175g muscovado sugar, 2 tbsp cornflour, 1 tsp ground allspice, 75g treacle, 75g golden syrup, 150g unsalted butter, 2 tsp vanilla extract, 200g dark chocolate, 25ml sunflower oil
Method:
- Make the base by sifting the flour, cocoa and baking powder into a bowl. Add the sugar and butter, and rub until the mixture turns into a buttery dough.
- Press the dough evenly into the base of a 20cm square tin lined with foil and bake at 170C (150C fan assisted) for 30 mins.
- Stir the sugar, cornflour, allspice and syrups in a deep saucepan over a low heat until dissolved and smooth. Add the butter and vanilla extract, bring to a boil and simmer for three to four minutes until a drizzle dropped into cold water can be squeezed into a soft ball between your fingers.
- Remove from the heat, let the bubbles subside, then pour over the base. Leave for three to four hours to cool.
- Gently melt the chocolate with the oil and spread over the top.