Chocolate Orange Millionaire Shortbread
2 Reviews
About our chocolate orange millionaire shortbread recipe
Millionaire's Shortbread is one of the top recipes on Baking Mad so we have given this classic favourite recipe a twist with the addition of a yummy Chocolate Orange topping.
It's the perfect way to use up any leftover Chocolate Orange at Christmas (if you have any left that is!)
If you enjoyed this recipe, try out our galaxy cupcakes.
Ingredients
For the Shortbread
- 250gAllinson's Plain White Flour
- 75gBillington's Unrefined Golden Caster Sugar
- 175gUnsalted butter (softened)
For the Caramel
- 100gUnsalted butter (softened)
- 100gBillington's Unrefined Light Muscovado Sugar
- 397mlCondensed milk
- 1 tspSalt
For the Topping
- 200gChocolate orange
- 100gWhite chocolate
Method
Step 1
Preheat the oven to 180°C (160°C / gas 4) Grease a 32cm rectangular traybake tin with butter.
Step 2
In a bowl mix together by hand the butter, sugar and flour for the shortbread. Begin to rub it between your fingers until it starts to resemble a breadcrumb consistency.
Ingredients for this step
- 250gAllinson's Plain White Flour
- 75gBillington's Unrefined Golden Caster Sugar
- 175gUnsalted butter (softened)
Step 3
Bring the mixture together and then begin to knead into a dough for a few minutes. Press the dough into the greased tin, using your fingers to spread out the mixture to cover all of the corners.
Step 4
Prick the surface of the dough with a fork several times and bake in the oven for 20 minutes. Once baked put to oneside to allow it to cool.
Step 5
Meanwhile, you can make the caramel layer. Place the butter, light muscovado sugar, condensed milk, caramel and sea salt into a saucepan and heat until the butter has melted.
Ingredients for this step
- 100gUnsalted butter (softened)
- 100gBillington's Unrefined Light Muscovado Sugar
- 397mlCondensed milk
- 397mlDulce de leche
- 1 tspSalt
Step 6
Pour the caramel into a heatproof bowl and allow to cool before transferring to the fridge.
Step 7
When both the shortbread base and caramel have fully cooled, spoon the caramel on top of the base. Place the traybake tin in the fridge to chill for 30 minutes.
Step 8
Once the caramel has firmed up, begin to melt the chocolate orange in a heatproof bowl over simmering water (or in short bursts in a microwave) until it has completely melted. Pour this over the top of caramel, ensuring that the whole of the bake is covered.
Ingredients for this step
- 200gChocolate orange
Step 9
In a seperate bowl melt the white chocolate and using a teaspoon drizzle or flick it across the milk chocolate creating a pattern.
Ingredients for this step
- 100gWhite chocolate