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Millionaire’s shortbread

Name: Millionaire’s shortbread
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: Makes 16 squares
Ingredients: 175g unsalted butter, softened, plus extra for greasing; 75g caster sugar; 250g plain flour; 200g dark chocolate, broken into pieces; For the caramel; 100g unsalted butter; 50g light muscovado sugar; 50g golden syrup; 2 x 397g cans condensed milk

Published: 31 Mar 13
Updated: 18 Mar 24

You can’t beat a slice of proper millionaire’s shortbread – made with layers of shortbread, caramel and dark chocolate – with your afternoon tea.

Try our twist on this decadent treat and make our banoffee millionaire’s shortbread recipe.

Easy
April 2013

Test kitchen approved

Makes 16 squares
Takes 30 minutes to make, 30 minutes to cook

You can’t beat a slice of proper millionaire’s shortbread – made with layers of shortbread, caramel and dark chocolate – with your afternoon tea.

Try our twist on this decadent treat and make our banoffee millionaire’s shortbread recipe.

Nutrition: per serving

Calories: 453kcals
Fat: 23g (14.5g saturated)
Protein: 6.4g
Carbohydrates: 58.2g (44g sugars)
Fibre: 1.1g
Salt: 0.2g

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Ingredients

175g unsalted butter, softened, plus extra for greasing
75g caster sugar
250g plain flour
200g dark chocolate, broken into pieces

For the caramel

100g unsalted butter
50g light muscovado sugar
50g golden syrup
2 x 397g cans condensed milk

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Method

Preheat the oven to 170°C/fan 150°C/gas 3½, and grease and ?line a deep 30cm x 20cm tin with baking paper.
In a large bowl, mix the 175g butter, caster sugar and flour to form a dough. Evenly press the mixture into the prepared tin, then bake for 20-25 minutes until golden. Remove the shortbread from the oven and allow to cool completely in the tin.
Make the caramel. In a heavy-based pan (see tip), melt the 100g butter, light muscovado sugar, golden syrup and condensed milk over a gentle heat. Bring to a simmer, then bubble for 8-10 minutes until you have a golden caramel. Pour evenly over the shortbread, then leave to set.

Put the chocolate in a heatproof bowl, then melt over a pan of just simmering water (don’t allow the water to touch the bowl). Pour over the caramel, spread with a palette knife, then cool completely. Cut the shortbread into squares, then serve.

Recipe from April 2013 Issue

Nutrition

Nutrition: per serving

Calories: 453kcals
Fat: 23g (14.5g saturated)
Protein: 6.4g
Carbohydrates: 58.2g (44g sugars)
Fibre: 1.1g
Salt: 0.2g

delicious. tips

Be sure to make the caramel in a heavy-based, non-stick saucepan, otherwise it may heat unevenly causing it to catch on the bottom of the pan and burn.