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Flapjack Based Millionaire's Shortbread

On trend

5 Reviews

  • Vegetarian

About the bake

We've taken two timeless classic favourites and stuck them together making a hybrid fit for royalty. We've used a classic flapjack base, and topped this with lashings of homemade caramel and chocolate to make a millionaire's shortbread meets flapjack wonder. For the caramel, make sure you use a thermometer, if the caramel goes too hot- you'll end up with toffee which is thicker and harder on the old teeth. Apron on, let's bake.

115Total Time
1Prep Time
15Bake Time
16Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (350°F or gas mark 4). Line a tin with baking paper, the tin should approx measure 8"x8"

  2. Step 2:

    In a large pan gently heat the butter or margarine, golden syrup and maple sauce. Heat until the butter is all melted, do not boil. (Using a wooden spoon is advised)

  3. Step 3:

    Remove pan from the heat and add in the oats, sugar and salt. Mix very well until all the oats are covered.

  4. Step 4:

    Put the mixture into the prepared tin and smooth evenly into the corners.

  5. Step 5:

    Bake in the oven for approximately 15 minutes, then turn the tin around and bake for a further 5 minutes. Bake until golden brown.

  6. Step 6:

    Remove the tin from the oven and allow to cool.

  7. Step 7:

    To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

  8. Step 8:

    Bubble and stir the mixture gently for five to eight minutes, until you get a thick and fudge-like mix. Pour over your cooled cookie which will still be in the cake tin and leave to cool. 

  9. Step 9:

    While your caramel is cooling, it's time to melt your chocolate. 

    Chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel and allow to set at room temperature.

Ingredients

  • For the Base

    • 225g Unsalted butter
    • 170g Billington's Unrefined Golden Caster Sugar
    • 340g Porridge oats
    • 0.25 tsp Salt
    • 3 tbsp Golden syrup
    • 1 tbsp Maple syrup
  • For the Caramel

    • 175g Unsalted butter
    • 175g Billington's Unrefined Golden Caster Sugar
    • 4 tbsp Golden syrup
    • 397ml Condensed milk
  • For the Topping

    • 150g Dark chocolate
    • 200g Milk chocolate

Utensils

  • 8in x8in square baking tin

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