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Millionaire's Shortbread

8 Reviews

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!     

115Total Time
35Prep Time
40Bake Time
24Serves
Easy

Method

  1. 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 .

  2. 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.

  3. Step 3:

    Chill for about 20 minutes and then bake for 35 minutes or until golden. Leave to cool.

  4. 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.

  5. 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.

  6. 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.

  7. 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 Plain white flour
  • For the Caramel

    • 175g Unsalted butter
    • 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

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