G made Mary Berry's millionaires' shortbread:
(For the shortbread:
- 250g plain flour
- 75g caster sugar
- 175g butter, softened
- For the caramel:
- 100g butter or margarine
- 100g light muscavado sugar
- 2 x 397g cans condensed milk
- For the topping:
- 200g plain chocolate, broken into pieces
- Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
- To make the shortbread, mix the flour and caster sugar in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.
- To make the caramel, measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
- For the topping, melt the chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.)
- 125g unsalted butter
- 100g caster sugar
- 75g soft light brown sugar
- 1 medium egg, lightly beaten
- 2 teaspoons vanilla extract
- 150g plain flour
- ½ teaspoon baking powder
- A pinch of sea salt
- 100g dark chocolate, chopped into smallish chunks (or use milk chocolate, if you prefer)
- Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. Beat in the egg and vanilla. Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.
- Place heaped dessertspoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving a good 4cm in between each one as they really spread out. Place in an oven preheated to 190°C/Gas Mark 5 and bake for 8–10 minutes, until the cookies are turning pale golden brown.
- Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely.
E made Hugh Fearnley-Whittingstall's 10 minute cookies but with white chocolate and smarties instead of the suggested dark chocolate:
And P, as not to be left out, decorated melted chocolate blobs with sprinkles, smarties and white chocolate.