Millionaire’s Shortbread

I should have long been in bed, but I was in the kitchen rubbing flour between my fingers. Why I sometimes get the urge to bake at an ungodly hour is still a mystery to me. I knew it would be worth it though, I had Millionaire’s Shortbread to look forward to at the end.

It’s the perfect treat to perk you up the next tedious day at work. Not only is the name luxuriously decadent, but Millionaire’s Shortbread is the combination of three very good things indeed. Crumbly-buttery biscuit, sweet-chewy caramel, smooth milky chocolate, summed up into three layers of calorific bliss. 

It might seem a bit of a faff, but it’s really straightforward. The only issue is once you’ve made it at home, the supermarket stuff seems pallidly disappointing in comparison!


The only problem here is resisting eating the whole batch! 😉

Millionaire’s Shortbread

Adapted from this recipe on

For the shortbread:

  • 170g plain flour
  • 60g caster sugar
  • pinch of salt
  • 120g butter, cubed

For the caramel:

  • 397g tin of condensed milk
  • 2 tbsp golden syrup
  • 60g caster sugar
  • 120g butter, cubed

For the chocolate topping:

  • 150g milk chocolate, chopped

Preheat the oven to 170˚C. Line a square cake tin with baking paper.

Mix the flour, sugar and salt together. Rub the butter into the flour mixture until it resembles crumbs, then press into a firm dough. Squidge it to bring it together, but don’t knead or the shortbread will become tough. Press it into the base of the lined tin, prick all over with a fork, and bake in the oven for around 25-30 minutes until golden-brown.

Make the caramel while the shortbread is baking. Tip all the ingredients into a big saucepan, and stir constantly over a low heat until thickened, and darkened to a caramel colour. It will take a long time but persevere! You want it to reach the stage where it is thick enough you can drag the spoon across the bottom of the pan and leave a clear trail.

Tip the caramel over the shortbread, and smooth over evenly. Then melt the chocolate in a bain-marie, and pour this over the caramel. Pop into the fridge for 30 minutes to set, then cut into squares.


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