Tesco Finest Dark Belgian Chocolate Millionaire's Shortbread Kit 400g

Millionaire's kit consisting of individual sachets of shortbread mix, caramel flavour sauce mix, dark Belgian chocolate chips and white chocolate chunks

About this product

• Serves 9
• Just add butter & milk
• A shortbread mix with a caramel flavour sauce mix, dark Belgian chocolate chips and white chocolate chunks

INGREDIENTS: Sugar, Wheat Flour [Wheat Flour, Calcium Carbonate, Folic Acid, Iron, Niacin, Thiamin], Belgian Dark Chocolate Chips (20%) [Cocoa Mass, Sugar, Dextrose, Emulsifier (Soya Lecithins)], White Chocolate Chunks (5%) [Sugar, Dried Whole Milk, Cocoa Butter, Dried Skimmed Milk, Emulsifier (Soya Lecithins), Flavouring], Cornflour, Flavouring, Caramelised Sugar Syrup, Salt.

Pack size: 400g

Preparation and usage

Oven cooking time: 35-40 minutes. Hob cooking time: approx. 15 minutes. Method: Oven & Hob. Makes: 9 shortbreads.

You will need: 125g unsalted butter, 80ml semi skimmed milk, baking tray.

Instructions:

• Pre-heat the oven to 160°C/Fan 140°C/Gas 3.
• Assemble the cardboard tray provided and place on a baking tray.

To make the shortbread:

• Cream 75g butter until soft in a bowl, add the contents of the shortbread sachet and mix until a soft dough is formed.
• Press the dough into the base of the cardboard tray.
• Prick the shortbread lightly with a fork and bake in the pre-heated oven for 35-40 minutes or until firm to touch and lightly browned.
• Leave to cool.

To make the caramel:

• Empty the caramel sachet into a saucepan add the remaining 50g of butter and 80ml milk, heat gently until the caramel sugar has dissolved.
• Bring to the boil stirring continuously.
• Simmer vigorously for 13 minutes stirring frequently until thick but pourable.
• Pour the caramel over the cooled shortbread and leave to cool.

For the chocolate topping:

• Empty the contents of the dark chocolate sachet into a heatproof bowl, place the bowl over a pan of simmering water and melt, stirring occasionally until smooth, remove from the heat.
• Empty the contents of the white chocolate into a separate heatproof bowl and melt in the same way as the dark chocolate.
• Spread the dark chocolate over the cold caramel and swirl the white chocolate into the dark.
• Leave to set.

Allergen Information: May contain egg. For allergens, including cereals containing gluten, see ingredients in bold.

Storage: Store in a cool dry place and once opened in an airtight container.

Safety Information: Warning: Do not eat raw. Always cook before eating.

Recycling:

• Carton: Recycle
• Bag: Recycle at large supermarket