Millionaires Shortbread

AuthorBobCategoryDifficultyIntermediate

This take on a millionaire's shortbread has a thick layer of salted caramel. It has a crumbly shortbread base and thick chocolate topping.

Millionaires Shortbread

Yields16 Servings
Prep Time1 hr 20 minsCook Time35 minsTotal Time1 hr 55 mins

Shortbread
 185 g Butter
 75 g Caster Sugar
 250 g Plain Flour
Caramel Filling
 185 g Butter
 75 g Caster Sugar
 3 tbsp Golden Syrup
 300 g Condensed Milk
 1 tsp Salt
Chocolate Topping
 150 g Milk or Plain Chocolate

1

Line a 18 x 27cm rectangular cake tin with nonstick baking paper. Heat the oven to gas 4, 180°C, fan 160°C.

2

For the shortbread base, put the butter and sugar in a bowl and beat with a wooden spoon until pale and creamy. Beat in the flour until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 mins until pale golden. Set aside to cool.

3

Meanwhile, make the salted caramel. Put the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 mins, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.

4

The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in the salt, then pour the caramel over the shortbread and leave to cool for 1 hr or until just set.

5

For the topping, melt the chocolate in a bowl placed over a pan of barely simmering water, being careful not to let the bowl touch the water (or melt in the microwave in short bursts, stirring regularly). Pour the melted chocolate over the caramel, spreading out to an even layer if needed, then leave in a cool place to set. Cut into squares to serve, the shortbread will keep in a tin for up to 1 week.

Ingredients

Shortbread
 185 g Butter
 75 g Caster Sugar
 250 g Plain Flour
Caramel Filling
 185 g Butter
 75 g Caster Sugar
 3 tbsp Golden Syrup
 300 g Condensed Milk
 1 tsp Salt
Chocolate Topping
 150 g Milk or Plain Chocolate

Directions

1

Line a 18 x 27cm rectangular cake tin with nonstick baking paper. Heat the oven to gas 4, 180°C, fan 160°C.

2

For the shortbread base, put the butter and sugar in a bowl and beat with a wooden spoon until pale and creamy. Beat in the flour until it forms a soft dough. Press the mixture evenly into the prepared tin. Bake for 20-25 mins until pale golden. Set aside to cool.

3

Meanwhile, make the salted caramel. Put the butter, sugar, golden syrup and condensed milk into a large pan over a medium heat. Stir continuously until the sugar has dissolved then turn up the heat and boil for 5-7 mins, stirring all the time to ensure the mixture doesn't burn on the bottom of the pan.

4

The mixture is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in the salt, then pour the caramel over the shortbread and leave to cool for 1 hr or until just set.

5

For the topping, melt the chocolate in a bowl placed over a pan of barely simmering water, being careful not to let the bowl touch the water (or melt in the microwave in short bursts, stirring regularly). Pour the melted chocolate over the caramel, spreading out to an even layer if needed, then leave in a cool place to set. Cut into squares to serve, the shortbread will keep in a tin for up to 1 week.

Millionaires Shortbread

Leave a Reply

Your email address will not be published. Required fields are marked *