About the bake
A timeless classic bake. This decadent desert originated in Scotland. We have made these into mini squares for little treats. Alternatively- add some Cadbury Creme Eggs at Easter time for an indulgent treat!
Method
Step 1:
Heat the oven to 160°C (fan 140°C, gas mark 3). Line a 20cm x 23cm tin with baking paper, making sure the paper overhangs slightly so it makes it easier to remove finished cake .
Step 2:
For the shortbread layer, place the sugar, butter and flours into a food processor, whiz until soft dough is made. Spoon into the prepared tin and press lightly to form a smooth base.
Step 3:
Chill for about 20 minutes and then bake for 35 minutes or until golden. Leave to cool.
Step 4:
To make the caramel, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.
Step 5:
Bubble and stir the mixture gently for five to eight minutes, until you get a thick and fudge-like mix. Pour over the cold shortbread in an even layer. Leave to cool.
Step 6:
Once the caramel has cooled, chop the chocolate and place in a bowl suspended over a pan of simmering water. Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel and allow to set.
Step 7:
When ready to serve remove from the tin using the paper to help and cut into little squares.
Ingredients
For the Shortbread
- 50g Billington's Unrefined Golden Caster Sugar
- 150g Unsalted butter (softened)
- 250g Allinson's Plain White Flour
- 50g Billington's Unrefined Golden Caster Sugar
For the Caramel
- 175g Unsalted butter (softened)
- 175g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Golden syrup
- 397ml Condensed milk
For the Topping
- 300g Dark chocolate
Utensils
- 20 x 23cm tin
- Baking paper
- Food processor
- Saucepan
Nutritional Information
per 56g- 304cal Energy
- 16g Fat
- 10g of which Saturates
- 36g Carbohydrates
- 28g of which Sugars
- 3g Protein
- 0.07g Salt
Recipe Reviews
Best millionaire shortbread ever
This recipe is so good !
lovely
Sooooooòoooooooooo good tasty creamy
There’s a video on the pic if u swipe left
would love for there to be a video I could follow to see if I'm on the right track as this was my first time making caramel! lovely recipe though
Ingredients
For the Shortbread
- 50g Billington's Unrefined Golden Caster Sugar
- 150g Unsalted butter (softened)
- 250g Allinson's Plain White Flour
- 50g Billington's Unrefined Golden Caster Sugar
For the Caramel
- 175g Unsalted butter (softened)
- 175g Billington's Unrefined Golden Caster Sugar
- 4 tbsp Golden syrup
- 397ml Condensed milk
For the Topping
- 300g Dark chocolate
Utensils
- 20 x 23cm tin
- Baking paper
- Food processor
- Saucepan
Nutritional Information
per 56g- 304cal Energy
- 16g Fat
- 10g of which Saturates
- 36g Carbohydrates
- 28g of which Sugars
- 3g Protein
- 0.07g Salt