Hazelnut millionaire’s shortbread | NZ Woman's Weekly Food
This decadent slice is made with a buttery shortbread base, generous gooey caramel filling studded with hazelnuts and a cap of dark chocolate
Ingredients
- 125g unsalted butter, softened, plus 30g extra
- ½ cup (110g) caster sugar
- 1 Otaika Valley Free Range Egg yolk
- 1 cup (150g) plain flour
- ⅓ cup (50g) self-raising flour
- 2 x 395g cans sweetened condensed milk
- 2 tablespoons golden syrup
- 1 cup (140g) roasted skinless hazelnuts
- 200g dark (45%) or milk chocolate, chopped coarsely
- 2 teaspoons vegetable oil
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