Now, I don't know if your average oligarch likes shortbread. But I've been experimenting with this particular bake for a long time - Millionaire's Shortcake, Caramel Shortbread - whatever you like to call it. I've come to the conclusion that this particular version is about the richest formulation you could manage, hence the name. This is dangerously good.
For the shortbread:
8oz salted butter (softened)
4oz golden caster sugar
12oz plain flour
For the caramel:
5oz butter or Stork
5oz light muscovado sugar
1 tin condensed milk (just under 400ml)
3tblsp golden syrup
1/2 tsp treacle
6pieces Cadbury's caramel (about 50g)
For the topping:
260g chocolate - I used half each of milk chocolate and dark chocolate
optional - gold edible glitter
optional - handful crushed nuts (almonds and hazel nuts)
1. Line a 30cm square deep baking tray or Swiss roll tin.
2. For the shortbread, cream together the butter and sugar, then mix in the flour to form a claggy paste. Splodge this evenly over the base of the tray, then pop in the fridge for 15-20 minutes. This will ensure that it has a good bite when it cooks.
3. Prick all over with a fork and bake at 180 degrees celcius for about 20 minutes, until light golden brown in colour and allow to cool completely.
4. For the caramel, gently heat all of the ingredients (except the caramel chocolate) in a pan on the hob. Simmer for about 10-15 minutes until thick. Allow to cool for a couple or minutes, then stir in the caramel chocolate. Pour the caramel over the shortbread, allow to cool and refridgerate when cool.
5. Finally, melt the chocolate in a bain marie and use it to cover the shortbread.
6. For a treat to make a real oligarch happy, sprinkle gold edible glitter over the top - or a handful of chopped nuts for a bit of extra texture. Or both, if you're indecisive like me:
7. Chop into bite-sized chunks and enjoy!