Millionaire Shortbread

This is one of the first ever recipes I did for the blog, it had no pictures and needed some love. Given that it has been 10 months since I made some, I decided it was time I made it again also it happens to be my boyfriends Granddad’s birthday and give that he loved it so much I thought it would be nice to make some for him.

I stand by my tips from a year ago when the recipe was first uploaded. I love this recipe as it is three clear steps but put all the steps together and you get something extremely tasty. Tip number 1: wait until your shortbread has finished cooking before doing your caramel topping, again I didn’t think about waiting for the shortbread to finish cooking so my caramel was done way before I needed it for this recipe as I had to wait for my shortbread to finish cooking and then had to wait for it to cool before I could pour the caramel over the top of the shortbread. So after a very long wait, I was finally ready to add the caramel to the top, I left the caramel to set for twelve hours as when I have done this recipe previously I have only waited an hour or so before adding my chocolate so I wanted to give it longer this time to make sure it was fully set.

Millionaire Shortbread

Course desserts
Keyword Cakes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 pieces

Ingredients

Shortbread

  • 250 g plain flour
  • 175 g unsalted butter
  • 75 g caster sugar

Caramel

  • 794 g condensed milk
  • 100 g unsalted butter
  • 100 g caster sugar

Chocolate

  • 200 g milk chocolate

Instructions

Shortbread

  • Heat the oven to 180C/160C fan/gas 4. Lightly grease an 8inch square tin with a lip of at least 3cm. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl. Rub in 175g softened butter until the mixture resembles fine breadcrumbs
    DSC02181
  • Knead the mixture together until it forms a dough, then press into the base of the prepared tin. Prick the shortbread lightly with a fork and bake for 20 minutes or until firm to the touch and very lightly browned. Leave to cool in the tin.
    DSC02183

Caramel

  • To make the caramel, place 100g butter or margarine, 100g light muscovado sugar and two 397g cans condensed milk in a pan and heat gently until the sugar has dissolved.
    DSC02184
  • Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5-10 minutes or until the mixture has thickened slightly. Pour over the shortbread and leave to cool.
    DSC02186

Chocolate

  • For the topping, melt 200g plain or milk chocolate slowly in a bowl over a pan of hot water. Pour over the cold caramel and leave to set. Cut into squares or bars.
    DSC02189

I did not actually add the chocolate topping until the following morning and then again, I let this set for 12 hours before I cut into it. I will admit even when I did cut into it, the caramel still went everywhere so I think it must be the recipe I use when the caramel does not get thick enough to set fully so that it does not go everywhere when you cut into it.

Thanks for reading. Follow me on Twitter/Instagram

Leave a Reply

%d bloggers like this: