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    For the shortbread:
  • 125g butter
  • 50g caster sugar
  • 100g plain flour
  • 100g porridge oats

    • For the caramel:
  • 180g condensed milk
  • 50g soft brown sugar
  • 100g butter
  • 2 teaspoons ground ginger

    • For the topping:
  • 75 g Mortimer Chocolate Powder
  • 25g butter

You will need a tray bake tin, 10inch by 7 inch (25 by 17 cm), greased and lined.

Method

For the shortbread, melt the butter in a pan over a low heat. Stir in the sugar, flour and oats.

Spread over the tin and bake in the oven at 180°C (160°C for fan ovens) for 20 minutes until golden. Remove from the oven.

Meanwhile make the caramel. Melt the butter, condensed milk and sugar in a pan over a medium heat. When the mixture starts to simmer, turn down the heat slightly to stop it burning. Stir continuously with a wooden spoon for 5 minutes until the mixture is thick and glossy. Remove from the heat and beat in the ground ginger.

Spread the caramel over the shortbread and leave to go cold.

Lastly for the topping, melt the butter in a pan over a low heat, add the chocolate powder and stir until melted. Spread over the caramel and leave to set.

If the kitchen is warm, pop in the fridge for the chocolate to set.








Billionaire’s shortbread