About the bake
These gloriously decadent shortbreads are a treat for the taste buds. As moreish as they are scrumptious, they’re the epitome of the phrase “naughty but nice.” Perfect for sharing – though you may not want to. This recipe featured in the 2013 edition of The Little Book of Treats. The Little Book of Treats is produced by Macmillan Cancer Support and 100% of the proceeds go towards helping people affected by cancer.
Method
Step 1:
Preheat the oven to 180°C (Fan 160°C, gas mark 4). Grease and line a 20cm cake tin.
Step 2:
Rub the butter, sugar and flour together in a bowl to make a rough dough for the shortbread. Press the dough into the cake tin and prick all over with a fork.
Step 3:
Bake the dough in the oven for five minutes, then reduce to 150°C (fan 130°C, gas mark 2) and bake for a further 35 minutes. Once cooked, allow to cool in the tin. Sprinkle with sea salt.
Step 4:
Place all the ingredients for the caramel in a saucepan and bring to the boil, then simmer for 10 minutes until the mixture starts to thicken. Pour the caramel mixture over the shortbread and chill in the fridge until the caramel has hardened slightly.
Step 5:
Melt the milk and dark chocolate in separate bowls set over pans of simmering water. Once melted, pour the milk chocolate over the caramel and smooth using a palette knife, then drizzle the dark chocolate in rows over the milk chocolate.
Step 6:
Chill in the fridge again until the chocolate has set, then cut into at least 12 squares.
Ingredients
For the Shortbread
- 175g Unsalted butter (softened)
- 75g Billington's Unrefined Golden Caster Sugar
- 225g Allinson's plain white flour
- 2 tsp Sea salt
For the Caramel
- 225g Unsalted butter (softened)
- 397g Condensed milk (tin)
- 4 tbsp Golden syrup
- 1 tsp Sea salt
For the Topping
- 350g Milk chocolate
- 100g Dark chocolate
Utensils
- 20cm cake tin
- Bowl
- Saucepan
Recipe Reviews
It was really easy and didn’t use too many ingredients, so it was very practical for me.
Very nice millionaire shortbread recipe. Personally, I found it way to salty for my liking. Just right with the caramel but I didn’t even use 2 tsp of sea salt on the shortbread and I still find it too strong. Would use again but with less salt next time.
Fantastic easy recipe for anyone who loves caramel. My family for generations have used this same recipe without salt, never been anyone who doesn't love it and want more.
For topping me melt milk chocolate and butter together, don't get bitterness of dark chocolate overpowering like the above recipe uses.
Ingredients
For the Shortbread
- 175g Unsalted butter (softened)
- 75g Billington's Unrefined Golden Caster Sugar
- 225g Allinson's plain white flour
- 2 tsp Sea salt
For the Caramel
- 225g Unsalted butter (softened)
- 397g Condensed milk (tin)
- 4 tbsp Golden syrup
- 1 tsp Sea salt
For the Topping
- 350g Milk chocolate
- 100g Dark chocolate
Utensils
- 20cm cake tin
- Bowl
- Saucepan