Millionaires Shortbread
Buttery shortbread, gooey caramel, and rich chocolate come together in this classic millionaires shortbread recipe everyone loves.
Equipment
- 20-22 cm square baking tin (at least 3 cm deep)
- Baking paper
- Saucepan (heavy-based, non-stick)
- Wooden spoon or heatproof spatula
- Heatproof bowl
- Small saucepan (for melting chocolate)
Ingredients
For the shortbread:
- 250 g plain flour
- 75 g caster sugar
- 175 g butter softened
For the caramel:
- 150 g dark brown soft sugar
- 150 g unsalted butter
- 397 g condensed milk
For the topping:
- 200 g dark chocolate or milk chocolate
Instructions
Make the Shortbread Base
- Preheat the oven to 180°C (160°C fan/gas mark 4). Lightly grease and line a square baking tin with baking paper, leaving some overhang for easy removal.
- In a large bowl, combine the plain flour and caster sugar. Add the softened butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs.250 g plain flour, 75 g caster sugar, 175 g butter
- Bring the mixture together with your hands to form a soft dough. Press it evenly into the base of the prepared tin, smoothing it flat.
- Prick the surface lightly with a fork, then bake for 20 minutes, or until the shortbread is just set and lightly golden.
- Leave to cool completely in the tin.
Make the Caramel Layer
- Place the butter and dark brown sugar into a heavy-based saucepan over low heat. Stir gently until both are fully melted and smooth.150 g dark brown soft sugar, 150 g unsalted butter
- Add the condensed milk and increase the heat slightly. Bring the mixture to a rapid boil, stirring constantly to prevent sticking or burning.397 g condensed milk
- Cook for about 1 minute, until the caramel thickens and turns a rich golden color. Pour the hot caramel evenly over the cooled shortbread base.
- Allow it to cool at room temperature, then refrigerate (or freeze briefly) until the caramel is fully set.
Add the Chocolate Topping
- Break the chocolate into pieces and melt it gently in a heatproof bowl set over a pan of simmering water, stirring until smooth.200 g dark chocolate
- Pour the melted chocolate over the chilled caramel layer and spread evenly. Leave to set at room temperature or refrigerate until firm.
- Once set, lift out of the tin and slice into squares or bars using a sharp knife (wipe the knife with hot water between cuts for clean edges).
Notes
Tips and Tricks
- Soft butter matters: Make sure the butter for the shortbread is softened for easy mixing and a tender base.
- Low and steady caramel: Stir constantly when making the caramel to avoid burning or a grainy texture.
- Perfect slices: For neat edges, chill fully and use a warm knife, wiping between cuts.
- Chocolate choice: Use milk chocolate for a sweeter finish or dark chocolate to balance the caramel richness.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Millionaire's shortbread freezes well-slice first, then freeze for up to 3 months.
Nutrition
Calories: 411kcalCarbohydrates: 45gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 52mgSodium: 106mgPotassium: 203mgFiber: 2gSugar: 31gVitamin A: 579IUVitamin C: 1mgCalcium: 87mgIron: 2mg
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