What a phenomenal two weeks...who could have predicted that London 2012 would have gone quite as well as it has! I'm just settling in to watch the closing ceremony and quite frankly I'm not sure what I'm going to do with myself next week with no Olympics to watch!
To celebrate Team GB's success I made these Gold Medal Millionaire Shortbreads as we have won a staggering 29 gold medals in total which is 10 more than in Beijing and puts us firmly in third place on the medal table...amazing!
The recipe for these shortbreads is from the BBC and the finished product not only looked good but also tasted good too. The first step was to make the shortbreads, the recipe suggested making the hole for the ribbon with a drinking straw but I used a Wilton 2A nozzle. I would imagine that using a drinking straw the hole would close up when the shortbread was baked.
120g plain flour
50g caster sugar
For the top:
24 fudge pieces (I used Tesco Dairy Fudge)
75g dark chocolate
Lightly grease a baking sheet and preheat the oven to 160c/140c fan/gas 2. These are simple to make, just place all of the shortbread ingredients in a food processor and mix until they start to come together as a dough. Knead lightly and then wrap in clingfilm and place in the fridge for 30 minutes.
After the 30 minutes, roll the dough out on a floured surface, it should be about 5mm thick and you should be able to cut out around 12 7cm rounds. Use a nozzle or a drinking straw to cut out a hole at the top of each shortbread if you wish to string them with ribbon. Prick each biscuit twice with a fork. Bake for 30-40 minutes until golden. Once baked, leave to cool.
To add the fudge layer, take around 24 pieces of fudge, although you may need more, and place them on a plate in the microwave for 10-20 seconds. They should then be nice and soft and it will be possible to knead them into a ball. Roll out the fudge to about 4-5mm thick and then cut out circles the same size as your biscuits. Make sure to add the ribbon hole too. Press one circle of fudge onto each biscuit. Leave to set into position for around 30 minutes.
Melt the chocolate in the microwave or a bowl over boiling water and the gently spread over the biscuits ensuring all the sides are covered. It is best to do this on a cooling rack so the excess chocolate drips off. Leave the chocolate to set before brushing generously with gold lustre dust. Finally, string with the ribbons and then pipe your chosen designs on top. Enjoy! :-)