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Heavy - Active for much of the day, walking non-stop and carrying objects. Typical jobs: hospital/ward nurse, waitressing in a busy restaurant, cleaner, porter, labourer/construction worker, gardener, farm worker. Leisure Activity Level For the shortbread, it really is quite basic – you can do it by hand, or in a food processor, or in a stand mixer, or with an electric hand mixer. You just want to mix the sugar and butter together until creamy, and then add the flour and combined until a dough is formed.
Step 4: To make the caramel layer, pour the condensed milk into a medium saucepan. Then add the butter, salt and golden syrup if using.Don’t be tempted to increase the heat to speed up the cooking of the caramel. It will likely catch on the bottom and burn.
Stir until everything has dissolved thenbring to the boil. STIR OFTEN AND VIGOROUSLY. Onceboiling, stir continuously so it doesn't catch and burn on the bottom/in the edges of the pan. If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth. I use Maldon Sea Salt as it tastes delicious and I like my caramel salty so I use the 3 pinches - I really really recommend using Sea Salt over ground fine salt as the taste is better and it's easier to use compared to the fine salt where you could easily add in far too much. Biscuits: The great thing is that you can use almost any biscuits you like to make the base. Since I’m in Australia, I tend to use plain sweet biscuits like Marie, Arrowroot, Scotch Fingers or Digestives. You could even try Anzac biscuits! In the UK, I’d try Rich Tea, Shortcake, Nice, Digestives or even Hobnobs. Use gluten free biscuits for a gluten free caramel slice, or how about ginger biscuits or Lotus Biscoff for something completely different?
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You also want to use a flat bottomed spatula, like these ones. Using a spatula with a sharp corner means you can really scrape the caramel, and prevent it from catching in the corners! Caramel problems Stir the caramel filling constantly: Prevent the caramel from burning by stirring it constantly while on the stove. You might notice a few brown specs caught at the bottom of the pot. This is not a problem and will not affect the taste. Essentially, this recipe fixes all the grievances I had with other recipes I’ve tried over my lifetime!
Oh hey there, anew Biscoff related recipe that I know you are all going to adore and LOVE! Why would you not love it?! Biscoff biscuits, caramel, and Biscoff spread all in one delicious combination of heavenly bites. Is it too far to say I would happily eat the entire traybake?! Condensed Milk – In my experience, any brand will work. Make sure it’s the sweetened variety though.Using a tinned caramel in place of making your own, will NOT work. Tinned caramels do not set, so it'll be messy. Golden syrup: This is actually an optional ingredient, since it can be difficult to find in some places. Just a couple of tablespoons does give the caramel an extra depth of flavour (that’s hard to describe!), but you can easily replace it with another kind of syrup (corn, maple, honey, date). Or just skip it altogether! McVitie's Digestives Caramel Millionaire Slices are baked to perfection with a bottom layer made with digestive biscuits, followed by a sweet layer of caramel and topped with silky smooth milk chocolate. You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me! Storing millionaires shortbread You bake it in the oven at 160C in a fan oven, 180C regular, and bake until it’s starting to golden. When it’s starting to golden, and it’s been in for at least 20-25 minutes, you’ll know it’s baked through!
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