More commonly known as millionaire’s shortbread or caramel shortbread, this Twix Cake was the ultimate treat in my childhood. My mum used to bake it, with some assistance from my brother and me, and there was no greater excitement in the world than waiting for the chocolate to set. Even now I still feel the same childlike thrill when I consider making Twix Cake. I was thinking about using dark chocolate for the topping to give it a more sophisticated edge, but thought the better of it. Sophisticated is the last thing this should be.
I rarely indulge in millionaire’s shortbread from bakeries or cafes, as I’m yet to find anything that lives up to my mum’s recipe. Most people seem to favour the caramel, but it’s all about the chocolate layer for me – that satisfying crack when you cut the first slice. My mum insists on using Dairy Milk for the top, and when it comes to Twix Cake she certainly knows what she’s talking about.
For the base:
150g self-raising flour
For the filling:
2 tbsp golden syrup
200ml can condensed sweet milk
200g Dairy Milk
1. Preheat the oven to 180C. To make the base, cream the butter and sugar together.
2. Add the flour and rub it in with your fingers.
3. Press the mixture into a tin, level the top as much as possible and bake for 15-20 minutes.
4. For the filling, place all the ingredients in a pan and bring to the boil for 5-7 minutes, stirring frequently.
5. Spread the caramel over the base, and allow to cool to room temperature – about 1-2 hours.
6. When the caramel has completely cooled, melt the chocolate and pour it over the filling. Allow it to set – putting in the fridge has fast results, but leaving it out gives a glossier finish.