Feathered millionaire's shortbread cut into squares on board

Millionaire's shortbread

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(43 ratings)

Prep: 15 mins Cook: 1 hr


Makes 20-24

Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire's shortbread. Enjoy with your afternoon tea or coffee

Nutrition and extra info

  • Vegetarian

Nutrition: per square (24)

  • kcal315
  • fat20g
  • saturates13g
  • carbs29g
  • sugars19g
  • fibre2g
  • protein3g
  • salt0.2g
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    For the shortbread

    • 250g plain flour
    • 200g unsalted butter, chilled and chopped
    • 100g golden caster sugar
    • ¼ tsp vanilla extract

    For the caramel layer

    • 90g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 379g can condensed milk
    • 2 tbsp golden syrup
      Golden syrup

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

    • 2 tbsp dark brown sugar

    For the chocolate topping

    • 300g dark chocolate
      Dark chocolate soup pots with double cream in spoons

      Dark chocolate

      dahk chok-o-let

      Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 25g white chocolate, melted (optional)
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…


    1. Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt. 

    2. Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin. 

    3. For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.

    4. Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn't burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.

    5. For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    5th Jun, 2020
    Have made this a few times and tastes amazing. The pastry layer is absolutely wonderful! I usually put milk chocolate on top instead of the dark but it still makes for a high calorie indulgent feast of fat and sugar. YUM☺☺
    Joanna Saunderson's picture
    Joanna Saunderson
    23rd Apr, 2020
    tasty recipe - worked well for me
    Jennypugh62's picture
    18th Apr, 2020
    This recipe worked perfectly! I wasn’t sure the caramel would work but I followed the recipe to the letter and it was perfect - not too hard and not too soft! I used a 25cm square tin and that gave a lovely depth to the finished cakes!
    Jade Richer's picture
    Jade Richer
    31st Oct, 2019
    These were very time costuming. I wouldn't say it takes an hour to prep or 15 minutes to bake as I done them for much longer and took me a few hours in total. If you aren't not a fan of dark chocolate I wouldn't recommend using that as it was very sickly, however it went down well with my family.
    Perrycat's picture
    15th Nov, 2018
    Looķs like not enough flur in the shortbread
    Gail B
    19th Dec, 2017
    shortbread lovely. i made the caramel once and it had this weird texture- really grainy. so i made it again, and the same thing happened! why? maybe the brown sugar....am going to try again (3rd tin of condensed milk) and used golden syrup..will lyk!
    Shelagh Garside's picture
    Shelagh Garside
    2nd Jun, 2018
    The recipe I use has 200g butter, 200g sugar and 4 tbsp golden syrup to one can of condensed milk and it turns out perfect every time. My first ever batch turned to toffee ( which we all loved!), and I found a video that says to heat the caramel until it reaches 225F, which works really well.
    16th Dec, 2017
    very dissapointed was too soft.
    Arthur Smythe
    15th Dec, 2017
    Looks good. Everyone pretty much demanded to not have Christmas cake this year as it seems no one really likes it. I'm going to make these bars as an alternative.
    16th Dec, 2017
    Better watch the recipe I wasn't happy at all. My original recipe is much better
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