Makes 12

For the shortbread base:

For the caramel:

For the orange ganache:

To finish:

Method:





1. Preheat the oven to 180c (160c fan)/355f/ gas mark 4.

If you are using the individual moulds , grease the base and sides of each mould and dust lightly with flour.

If you are going to use the acetate moulds , grease and line the base of two baking trays with baking paper. Find a circular biscuit cutter (I used a 5cm cutter) and cut out pieces of acetate/plastic wallets so that they are 5cm wide and around 16cm long (so that it could surround the 5cm biscuit).

If you want to be traditional and make one large millionaire's shortbread, grease and line the base of a 20cm square cake tin with baking paper.

2. Sift the plain flour and ground rice into a bowl with the salt and the sugar. Add the vanilla, then rub in the butter/margarine to form a dough. Gently bring into a ball.



3. Line your surface with clingfilm and tip the dough onto the surface. Cover with another layer of cling film, then roll out until the shortbread is around 1cm thick.



4. If using the moulds or the baking trays, cut out 5cm circles of the dough and place in the moulds or on the baking sheets. If making one large shortbread, roll out until it is 20x 20cm, then transfer to the cake tin.

Place in the fridge for 30 minutes to firm up.



5. Bake the shortbread for 12-14 minutes, until lightly golden. Remove from the oven to cool.



6. If using the acetate to make individual shortbreads, after removing from the oven, use the biscuit cutter to trim the biscuits to size (if they have spread on the trays). Wrap one of the pieces of acetate around a biscuit and secure in place with some tape. Try to get it as tight as possible to avoid leakage later.





7. To make the caramel, place 60g (4 tbsp) of the caster sugar in a saucepan with the liquid glucose. Place on a low heat and frequently tilt the pan, until the sugar has melted and is a caramel colour. Meanwhile, heat the double cream and butter/margarine in another saucepan until it is lightly simmering.



8. Add the remaining (125g) caster sugar to the melted sugar and swirl the pan to incorporate the sugar. Keep a close eye on the sugar bubbling, until it is all a rich caramel colour.

9. Take off the heat (be sure to be holding the pan handle with an oven glove!), and pour over the simmering cream and butter. The mixture will bubble up a lot so be careful. Return to the heat, and stir continuously until the mixture is 110c/230f. Take off the heat and leave to cool for 15-20 minutes, until the temperature is around 50c.





10. To make the orange chocolate ganache, pour the orange juice into a medium-sized pan and simmer for about 10-15 minutes until reduced to 50ml. Pour into a small bowl and leave to cool (it will be thick and sticky). Chop the milk and dark chocolate finely and pour into a heatproof bowl. Heat the cream until it is just boiling, then pour over the chocolate. Leave for a minute before stirring until melted and smooth. Stir in the sticky orange concentrate and set aside to cool slightly.





11. Remove the shortbread from the fridge and spoon 1 tablespoon of the ganache on top of the caramel in each mould. Return to the fridge to set.





12. To finish, gently melt the chocolate in a heatproof bowl set over a pan of steaming hot (but not boiling) water – don’t let the water touch the base of the bowl. Alternatively melt in a microwave, by heating on high power for 30 second bursts. Stir regularly until the chocolate has melted. Use a small teaspoon to spread a small amount of chocolate onto each mould, or if making one large shortbread, pour over the entire shortbread/caramel. Leave to set, then cut into squares/remove from moulds.





13. Enjoy!