100
ingredients
Serves 10
Shortbread:
225
g
plain flour
75
g
caster sugar
175
g
butter
Caramel:
200
g
butter
397
g
condensed milk
4 tbsp (60 ml) golden syrup
Topping:
300
g
milk or dark chocolate, broken
into small pieces
2 tbsp (30 ml) vegetable oil
Dish: 3 x medium Pyrex® bowls,
1 x 23 x 23 cm cake tin, greased and
lined
Accessory: Square Panacrunch Pan
1.
For the shortbread, place flour and sugar in a medium Pyrex®
bowl and rub in butter. Press dough into the cake tin.
2.
Preheat oven on OVEN 170 °C. Prick shortbread with a
fork and cook on the Square Panacrunch Pan in the lower
shelf position on OVEN 170 °C for 5 minutes, then reduce
temperature to 150 °C for 30-40 minutes. Remove from oven
when shortbread has a golden colour and leave to cool in tin.
Remove Square Panacrunch Pan.
3.
Place butter for caramel in a medium Pyrex® bowl. Place
on the base of the oven and melt on HIGH MICROWAVE
for 1-2 minutes. Add condensed milk and syrup. Whisk
until thoroughly mixed and cook on HIGH MICROWAVE for
5-10 minutes. Stir mixture every minute to prevent burning.
Caramel should have thickened, allow to cool slightly. Pour
caramel over shortbread and chill.
4.
Place chocolate and oil in a medium Pyrex® bowl and melt on
HIGH MICROWAVE for 1-2 minutes. Stir, allow to cool slightly.
Pour chocolate over caramel and chill.
Millionaires shortbread
Desserts
ingredients
Makes 6
Streusel topping:
50
g
butter
75
g
plain flour
2 tbsp (30 ml) granulated sugar
1 tbsp (15 ml) ground mixed spice
Muffins:
200
g
plain flour
½ tsp (2.5 ml) bicarbonate of soda
2 tsp (10 ml) baking powder
1 pinch salt
75
g
caster sugar
75
g
butter
200 ml buttermilk
1 medium egg, beaten
100
g
fresh berries
Dish: 2 x small mixing bowl,
1 x large mixing bowl,
1 x 6 hole muffin tin
Accessory: Square Panacrunch Pan
1.
Make streusel topping by melting the butter in a small
Pyrex® bowl on the base of oven on HIGH MICROWAVE for
10-20 seconds. Add the remaining topping ingredients and
combine to make a soft dough. Chill.
2.
In a large bowl sift together the flour, bicarbonate, baking
powder and salt. Stir in the sugar. In a small Pyrex® bowl,
melt butter for the muffins on HIGH MICROWAVE power for
30 seconds-1 minute. Cool slightly then mix in the buttermilk
and egg.
3.
Lightly stir the buttermilk mixture into the flour mixture. Fold
fruit in gently.
4.
Preheat oven on OVEN 170 °C.
5.
Divide mixture equally between 6 muffin cases. Crumble small
amounts of streusel topping over each muffin.
6.
Place muffin tin on the Square Panacrunch Pan and cook in
the lower shelf position on OVEN 170 °C for 25-30 minutes or
until browned and well risen.
Streusel muffins
