Millionaire’s Shortbread

This recipe was Rien’s idea. I wanted to bake something that wasn’t a cake and Millionaire’s shortbread are one of his favourite things. I was most nervous about the caramel layer because I’ve never made this before and it’s a little scary.

There were lots of different recipes to choose from but I used a BBC Food recipe by Emily Angle (

I was really happy with how they turned out, especially as people said they looked and tasted as good as shop bought ones. I will definitely be making these again.

For the shortbread
225g plain flour
175g unsalted butter
75g caster sugar

  1. Preheat the oven to 150ºC and line a tin with baking parchment. You need something like a swiss roll tin
  2. Put the flour and butter in a bowl and rub together with your fingertips until you have a fine breadcrumb texture
  3. Add the caster sugar and mix again
  4. Tip the mixture into the tin and spread out evenly making sure you cover the whole tin. Use a back of a spoon or your fingers to do this making sure you press down to compact the shortbread
  5. Bake the shortbread for 30 mins, it should be a very light colour. Set aside to cool

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For the caramel
150g butter
379g condensed milk (1 can)
100g golden syrup

  1. Heat the butter, condensed milk and golden syrup in a pan, stirring until the butter is melted
  2. Turn up the heat and bring the mixture to the boil, stirring continuously. Keep stirring until the caramel until it thickens and becomes golden brown. This can take a good 10 – 15 minutes

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  1. Set aside to cool slightly and then pour over the shortbread. Spread to make an even layer and leave to cool completely

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350g milk chocolate

  1. Melt the chocolate in a bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Stir occasionally until you have a silky smooth sauce
  2. Pour the chocolate over the caramel and spread out

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  1. Leave to cool completely and then cut into squares. I put mine in the fridge overnight

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