Wellington Squares go by many different names including Caramel Squares and Millionaire’s Shortbread. They are flamin’ delicious regardless. I snagged this recipe from the lovely Avoca Café cookbook (so you’ll notice the measurements go by grams), a recipe my sister also regularly whips up for friends. They’re always a huge hit – watch how hungry sugar fiends stuff whole squares into their mouths, one after another.
I have added salt to my caramel because, after several taste tests, I decided they needed an extra kick. Start with 1-2 tsp of kosher salt when the caramel is almost ready and go up from there, depending on how salty you like it (goes great with really dark chocolate!).
Wellington Squares350g self-raising flour* 225g cold butter (recipe calls for unsalted butter but you can use plain old salted butter) 110g caster sugar 225g caster sugar 225g butter (same as above) 5 tblsp golden syrup 397ml tin of condensed milk 1-2tsp kosher + (optional) 340g chocolate, preferably 60% + * You can make your own self-raising flour: mix together 3 cups flour (384g) + 3¾ tsp baking powder + ¾tsp salt. Run a whisk through the flour mixture to aerate it a little.
1. Preheat the oven to 175 C / 350 F.
2. Dice the butter into cubes and cut into the flour until the mix resembles fine breadcrumbs. Add the sugar. Press the mixture into a 9 x 13 baking tray. Bake for 20mins or until golden.
3. For the caramel: Over a medium heat, melt together the butter, caster sugar, golden syrup and condensed milk in a medium saucepan. Stir continuously for 40-50mins until the mixture has thickened and turned a lovely golden colour. Add the salt to taste.
4. Spread the caramel mixture evenly over the crumb base and leave aside, or in the fridge, to firm up.
5. Melt the chocolate in the microwave or using a double boiler. Spread evenly over the caramel and leave aside to harden. Cut into squares and serve!