For the shortbread:

  • 300g plain flour
  • 200g unsalted butter
  • 75g caster sugar
  • pinch of baking powder
  • few drops of vanilla essence

For the caramel:

  • 374 mls (1 carton) double cream
  • 100g brown sugar
  • 3 tbsp golden syrup
  • 25g unsalted butter
  • tsp table salt
  • few drops of vanilla essence

For the chocolate:

  • 200g milk chocolate
  • 100g dark chocolate


  • STEP 1
    Preheat the oven to 160C and line a shallow tin (approx 5cm deep, 23x12cm) with butter. All the following instructions are based on tasting the recipe as I go, don't be afraid to alter anything below to suit your own tastes.
  • STEP 2
    For the shortbread mix together your dry ingredients in a bowl and dice up the butter, adding it into the mix. Tip: soften the butter slightly to make it easier to knead by putting it in the microwave for 10 seconds or warming the pack in your hands first. Work it in first with a spoon and then your hands, and add the vanilla essence. Knead the shortbread on the counter with a rolling pin and shape it to your tray. (If you have any left over you can make cookies, its the exact same ingredients!). Dot the dough with a fork and place in the oven for 15-20 minutes, until the top is golden.
  • STEP 3
    Once it is baked remove the shortbread and place on the counter to cool. While you are waiting begin the caramel sauce. Add the cream, sugar, syrup and butter to the pan and gradually mix together. Suggest using a medium heat and stir continuously. Once the ingredients have mixed smoothly add the salt and vanilla. Taste continuously to sweeten to your own level by adding more sugar. Leave on a low heat until ready, this usually takes between 5 and 10 minutes of slow heating and stirring, about the same length of time it takes for your shortbread to cool. Pour the mix carefully over the shortbread, making sure to cover the whole thing then place in the fridge for approximately an hour and a half to two hours or until the caramel has set sufficiently.
  • STEP 4
    Break up the pieces of chocolate and place them in a glass bowl, both milk and dark together. Gently melt over a pan of hot water until smooth. Pour slowly over the caramel, being careful not to press too hard and spread until covered. Replace into the fridge until it has solidified, between 20 and 30 minutes. Tip: The millionaire shortbread should be ready in this time however if you have more, more is better.

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