Hot Cross Millionaire Shortbread
200g cake flour
Pinch ground nutmeg
1 tsp mixed spice
150g cold butter, cubed
50g castor sugar
80g cake mix
300g unsalted butter
200g demerara sugar
2 x 397g tins condensed milk
Pinch of salt
200g dark chocolate, chopped
80g white chocolate, chopped
Heat the oven to 160°C. Prepare a 30cm x 20cm baking dish with Supa Mama Baking Paper and set aside.
For the shortbread base, Place the butter and cake flour in a mixing bowl and rub to fine crumbs using your fingertips.
Add the castor sugar, cake mix, and spices and mix using a wooden spoon. Tip into the lined baking dish and level with the back of a spoon or an offset spatula. Bake for 25 minutes or till golden brown. Leave to cool in the baking dish.
For the caramel, add the butter and sugar, and condensed milk to a heavy-based saucepan on medium-high heat. Bring to a boil, then allow to bubble for 5 minutes, stirring to prevent the caramel from catching at the bottom of the pan, until the mixture thickens and is golden. Pour evenly over the baked shortbread base, then cover with cling wrap and allow to set at room temperature, once cooled transfer the baking dish to the fridge.
For the chocolate topping, place the chocolate in a heatproof bowl, then microwave at 30-second intervals until melted – be sure to stir the chocolate in between.
Pour the chocolate over the set caramel and spread using the back of a tablespoon or an offset spatula. Allow to cool, cut into squares, then placed on a wire rack.
To decorate, melt the white chocolate and transfer it to a piping bag, cut a small hole at the point to make a nozzle. Carefully pipe crosses onto each square, then allow to set before serving. Enjoy!