Great Bloggers Bake Off - Week 5 Traybakes

This week the theme for the Great Bloggers Bake Off is tray bakes.
I will admit that I don't do many tray bakes. If I do any its normally a flapjack. So this week was a challenge.
The one tray bake that I have wanted to have a go at for a long time is Millionaires Shortbread, purely because I love it!!!
So that was an easy choice.
I got started.
I made my dough for my shortbread then realised I hadn't actually got a tray deep enough for a tray bake! So I had to improvise. I have used a big, shallow cake tin. Hence the round Millionaires Shortbread.
I found the basic recipe on www.bbcgoodfood.com and just added a couple of my own ideas.

Millionaires' Nutty Shortbread

Ingredients

Shortbread

250g plain flour

75g caster sugar

175g butter, softened

 25g chopped roasted hazelnuts

 

Pre-heat the oven to 180C, gas mark 4

 

1: Mix the flour and caster sugar together

2: Rub in the butter to make breadcrumbs

 

 

3: Add the hazelnuts and knead into a dough

4: Put the dough into a prepared tin and press down. Prick the shortbread dough with a fork and place in the oven for 20 - 30 minutes

5: Once the shortbread is done leave to cool in the tin

 

 

 

Caramel

 

100g butter or margarine

100g light muscavado sugar

2 x 397g cans condensed milk

Chopped roasted hazelnuts to top

 

1: Place the butter, sugar and condensed milk in a pan and place over a medium heat

2: Bring to the boil stirring continuously

 

 

3: Once it has boiled turn the heat right down (I have an electric hob and turned my heat off completely as the heat is retained in the hob) and simmer for 5 minutes stirring continuously

4: After 5 minutes pour onto the cooled shortbread

 

 

5: Put by and allow the caramel to cool. Once the caramel top has set sprinkle over a couple of handfuls of chopped roasted hazelnuts and leave to completely cool.

 

 

 

Chocolate Topping

 

200g plain or milk chocolate

Fudge pieces

Chopped roasted hazelnuts

 

1: Melt the chocolate in a bowl over some boiling water

2: Once melted pour over the caramel and spread out evenly

3: Sprinkle over the fudge pieces and hazelnuts and leave to cool completely

 

 

Tip: If cooling in the fridge, remove for about 30 minutes before cutting. This should prevent the chocolate cracking!

 

Enjoy x

 

 



This is my recipe for Great Bloggers Bake Off week 5 hosted by



http://www.thecrazykitchen.co.uk/p/the-great-bloggers-bake-off.html

http://www.mummymishaps.co.uk/category/gbbo