Tickets to Taste of London 2024 are now available. Come and celebrate our 20th anniversary with us in Regent’s Park – cheers to 20 years!

12 - 16 June, Regent's Park

62 DAYS   2 HRS   37 MINS   4 SECS
Taste Festival

CHOCOLATE & ORANGE MILLIONAIRE’S SHORTBREAD

This indulgent treat by Doughlicious has a delicious twist on the classic: a chocolate chip cookie base, with a sweet orange-infused caramel and dark chocolate topping.

NEED TO KNOW

Difficulty: Easy

INGREDIENTS
  • 12 Doughlicious Chocolate Chip Cookie dough balls, at room temperature
  • 1 x 397g can condensed milk
  • 150g butter
  • 150g soft brown sugar
  • 3 tbsp golden syrup
  • Grated zest of an orange
  • 200g Salcombe Dairy Dark Chocolate
METHOD
  • Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8  in / 20 cm square tin.
  • Bring together the chocolate chip cookie dough balls to form one large ball.
  • Lightly dust a work surface with flour and roll out into a square. Trim to fit the tin.
  • Carefully transfer to the base of the prepared tin, using the trimmings to press into the corners to ensure there are no gaps in the dough. Prick with a fork.
  • Bake in the preheated oven for 12-15 minutes until golden and cooked. Remove from the oven and leave to cool.
  • Meanwhile, place the butter, sugar, condensed milk and golden syrup into a pan and gently heat until the sugar has dissolved and the butter has melted. Add the grated orange zest.
  • Bring to the boil, stirring continuously. Reduce to a simmer and continue to cook (stirring all the time) for about 10-15 minutes or until you have a thick caramel.
  • Carefully pour the caramel over the cooled cookie base – take care as this will be very hot.
  • Leave to cool completely (it should take a couple of hours for the caramel to set).
  • Once the caramel has set, bring a pan of water to a simmer. Put the chopped chocolate into a heat proof bowl and set over the pan, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat).
  • Melt the chocolate, stirring often. Remove the bowl from the heat and set aside.
  • Pour over the cooled, set caramel and, using the back of a spoon, smooth over. Leave to cool before popping in the fridge for 4 hours – or overnight – until set.
CHEF’S TIP

Take care when pouring the caramel over the cookie base – it will be very hot. It is also very important to ensure it is completely cool and set before starting the chocolate topping. If you want to add a little decoration, you can ‘feather’ melted white chocolate through the dark chocolate topping before it sets.