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Member recipe

Millionaire Shortbread

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Serves 16

Rich buttery layers of crumbly shortbread, sticky caramel and chocolate - Delicious!

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  • For the shortbread:
  • 250g plain flour
  • 175g butter or margarine
  • 75g caster sugar (or ordinary sugar)
  • For the Caramel:
  • 150g butter or margarine
  • 150g brown or white sugar
  • 397g can Condensed Milk
  • (If you don't have time to make the caramel, just buy Carnation Caramel)
  • For the chocolate topping:
  • 200g milk or plain chocolate
  • You will also need...
  • 20cm sqaure tin (swiss roll tin is fine too) , lined with baking parchment


    1. Prepare the shortbread base by mixing the flour and sugar in a bowl, then rubbing in the butter to produce a smooth paste-like dough.
    2. Press the dough into a 20cm square tin and smooth the surface with the back of a spoon.
    3. Prick the dough with a fork and bake in the oven at 180 degrees for 20 minutes. Once baked, leave to cool in the tin while you make the caramel.
    4. Prepare the caramel by melting the butter in a pan. And the sugar and stir until it becomes "sludge-like".
    5. Remove from the heat and stir in the condensed milk. Bring back to the boil and simmer gently, stirring continuously for 8-10 minutes.
    6. Pour the hot caramel onto the shortbread base. Spread it out evenly and then leave to cool completely.
    7. Melt the chocolate over a pan of simmering water. Pour the chocolate over the caramel and spread it out evenly. Place in the fridge to harden the chocolate and then cut into squares.

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