Millionaire’s Shortbread

Around Bank Holidays, we always have visitors and this weekend is no exception. I like to welcome our guests with something sweet and this time, I’ve prepared Millionaire’s Shortbread. Pretty much everyone loves this combination of a buttery biscuit base, a thick and sweet caramel centre and a solid chocolate finish. Not only is it seriously delicious and indulgent, it’s also easy to divide up and serve which makes it even more ideal for any group.


Millionaire’s Shortbread isn’t difficult to put together but it does require a bit of patience. After all, there are three separate layers to prepare and you need to allow time for everything to cool and set. Of course, you could always cheat and buy a tin of ready-made caramel but homemade always tastes that little bit better! Plus it’s more satisfying when it comes together to know that you made it all yourself ;-).




  • 225g plain flour
  • 150g butter
  • 75g caster sugar


  • 400g canned condensed milk
  • 175g butter
  • 115g caster sugar
  • 3 tbsp. golden syrup
  • 200g plain chocolate


1. Preheat the oven to 180° Celsius. Grease and line a brownie-style tin.

2. For the shortbread; stir the flour and sugar together until well combined. Use your fingers to rub in the butter until the mixture becomes fine and crumbly.

3. Press the mixture in to the prepared tin and pop in to the oven for 15-20 minutes. When it comes out, it should be firm to the touch and a light golden colour. Set the tin aside to cool.

4. For the caramel; put the condensed milk, butter, sugar and golden syrup in to a saucepan over a low heat. When this has completely melted, turn up the heat and bring it the boil.

5. It’s important now to keep stirring the caramel so it doesn’t catch on the bottom. Within 5-6 minutes, it will be thick and darker in colour. When it reaches this stage, pour it out on to the cooled shortbread. I prefer to wait the twenty minutes or so for this layer to firm up a bit before moving on to the next step.

6. Finally; melt the chocolate in a bowl over simmering water (don’t allow the water to touch the chocolate or the bowl). I always find that if I melt the chocolate slowly, it will become much smoother and glossier. Carefully pour the chocolate over the caramel and use the back of a spoon to spread it out evenly.

7. When the tin has cooled completely, pop it in to the fridge. Chill for 2 hours and then use a sharp knife to cut thick squares.


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