Food – Bazillionaire Shortbread


1/2 Cup of Butter
1/2 Cup of Sugar
1 1/2 Cups of Flour
1 teaspoon of Vanilla Essence
1 Cup of Coconut
250g Chocolate Chips
18 Caramel Squares
1 Tin of Condense Milk

1. Preheat the oven to 180C
2. Cream the butter and sugar until light and fluffy
3. Add the vanilla essence
4. Mix in the flour well
5. Pat the dough into a well greased deep dish
6. Bake for 10 minutes and remove from the oven
7. Place the caramel squares spaced out on the shortbread mixture – pressing them in slightly
8. Sprinkle the coconut over the top
9. Sprinkle the chocolate chips all over
10. Pour the condense milk over everything
11. Bake for 25 – 30 minutes until golden brown
12. Let cool before cutting into fingers


More about Lauren

A romantic through and through, I see beauty in everyday things and love to draw inspiration from everything I am surrounded by. I live in JHB but travel to Cape Town often. Comfortable in both urban and outdoor environments - I take a natural, fun spontaneous approach to capturing life events.