Feathered millionaire's shortbread cut into squares on board

Millionaire's shortbread

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(7 ratings)

Prep: 15 mins Cook: 1 hr

Easy

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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Ingredients

    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

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

      Golden syrup

      goal-dun sir-rup

      Golden syrup is a clear, sparkling, golden-amber coloured, sweet

    • 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-lit

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

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 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…

    Method

    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

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    Gail B
    19th Dec, 2017
    0.05
    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!
    Gillydoc7
    16th Dec, 2017
    0.05
    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.
    Gillydoc7
    16th Dec, 2017
    0.05
    Better watch the recipe I wasn't happy at all. My original recipe is much better
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