Roxanne's Millionaire's Shortbread

from How to be Domestic Goddess
Nigella Lawson
Woman-about-the-arts and confirmed coobook addict Jane Marsland has given her stamp of approval to Nigella Lawson's Domestic Goddess based on the banana loaf. Since, like us, her previous gold standard for same was James Beard's recipe (the one without the nuts) in Beard on Bread ($21), we respect her opinion. Like the late Richard Sax, Lawson writes with the voice of a good friend offering suggestions rather than rules which must be followed because she knows best. Colour photos. $50.00.

This is the recipe, given to me by a fellow-mother at my daughter's school, that introduced me to the notion of melting chocolate in the microwave. I am now a comple convert: it is truly the best way to do it. And you make the caramel in the microwave, too, so that what would normally take a good couple of hours takes only a few minutes. Another revelation. It's not that I never used a microwave before, but I hadn't ever realized it could do things better as opposed to just faster.

You can make this a good week in advance if you'd like. Keep the shortbread in a cold place or in an airtight tin, and it'll be fine. Or you can even freeze it for up to 6 months. If frozen, the squares should be allowed to defrost for 3-4 hours at room temperature.

225g plain flour
75g caster sugar
375g unsalted butter
397g can sweetened condensed milk
4 tablespoons golden syrup
325g plain chocolate

1 x 23 cm square brownie tin or similar, greased and the bottom lined

Preheat the oven to 170 degrees Celsuis/gas mark 3.

Put the flour and sugar into a bowl and rub in 175g of the butter, clumping the dough together to form a ball. Press this sandy shortbread mixture into the tin and smooth it either with you hands or a spatula. Prick it with a fork and cook for 5 minutes, then lower the oven to 150 degrees Celsius/gas mark 2, and cook it for a further 30-40 minutes until it is pale golden and no longer doughy. Let it cool in the tin.

Melt the remaining 200g of butter in the microwave (in a large microwavable bowl) for 2-3 minutes, then add the condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Heat for 6-7 minutes until it is boiling, stirring thoroughly every minute. As a microwave novice, I found this bit difficult and had to watch that I didn't burn the toffee mixture (I did once), which is why I caution you to check and stir every minute. It's ready when it's thickened and turned a light golden brown. Pour this molten toffee evenly over the cooled shortbread and leave it to set.

Break the chocolate into pieces and melt it in a bowl in a microwave. Pour and spread evenly over the fudge mixture (the less you touch it, the shinier it will be) and leave it to cool. Once set, cut the caramel shortbread into pieces. The squares can be stored in the fridge to keep them firm, though if it's winter that shouldn't be necessary.

Makes about 24.

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