Hot Cross Millionaire Shortbread
Image: Supplied/Landi Govender
Shortbread:
200g cake flour
a pinch of ground nutmeg
1 tsp mixed spice
150g cold butter, cubed
50g castor sugar
80g cake mix
Caramel:
300g unsalted butter
200g demerara sugar
2 x 397g tins condensed milk
a pinch of salt
Chocolate topping:
200g dark chocolate, chopped
80g white chocolate, chopped
Heat the oven to 160°C. Prepare a 30cm x 20cm baking dish with baking paper and set aside.
Place the butter and cake flour in a mixing bowl. Rub together into fine crumbs using your fingertips. Add the castor sugar, cake mix and spices. Mix using a wooden spoon.
Tip into the baking dish. Level with the back of a spoon or an offset spatula. Bake for 25 minutes or until golden brown. Leave to cool in the baking dish.
Caramel:
Add the butter, sugar and condensed milk to a heavy-based saucepan on medium-high heat. Bring to a boil, then allow to bubble for 5 minutes. Stir to prevent the caramel from sticking to the bottom of the pan, and until the mixture thickens and is golden.
Pour evenly over the baked shortbread base, then cover with cling wrap and set at room temperature. Once cooled, transfer the baking dish to the fridge.
Chocolate topping:
Place the chocolate in a heat-proof bowl, then microwave at 30-second intervals until melted. Stir the chocolate. 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 place 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 on to each square, then set before serving.