Passionfruit Millionaires Shortbread

A fruity twist to the classic Passionfruit Millionaires Shortbread. Made by Lauren Welsh and inspired by a recipe from a "Good Food" magazine.  

Makes 16 squares

Ingredients:

Shortbread:

• 150g plain flour
• 100g dedicated coconut 
• 170g cubed butter
• 75g golden caster sugar 

Caramel:

• 90g butter
• 397g can of condensed milk 
• 2 tbsp golden syrup 
• 2 tbsp brown sugar
• 3 passionfruit (pulp only)

Topping:

• 300g dark or milk chocolate 
• Handful of toasted coconut shavings 

Method:  

• Preheat oven to 170c -
• Grease a brownie tin roughly sized 23cm x 23xm
• Make shortbread by rubbing together butter with flour, coconut and sugar. Work until the mix forms a dough.
• Pat into the tin evenly, pricking all over with a fork.
• Bake for about 15 minutes until it is light golden and crisp.
• Put the butter, condensed milk, sugar, syrup and a small pinch of salt into a pan to make the caramel.
• Gently heat until it simmers and then whisk to a thick and fudgy consistency. (About 5 minutes, maybe more if needed).
• Take the caramel off the heat and then stir in the passionfruit pulp.
• Pour over the shortbread, smooth out and leave to set.
• Melt the chocolate until smooth and glossy and pour over the caramel shortbread.
• Sprinkle over coconut shavings and leave to set, before portioning up.
• Enjoy!