Millionaires Shortbread Recipe


Millionaires Shortbread Recipe

As the name would suggest, millionaire’s shortbread is indeed one excessively rich treat. Buttery melt-in-your-mouth shortbread is already a pretty good deal any day of the week, but to go a step further and add layers of rich chewy caramel and bitter dark chocolate really elevates it from a humble pauper to royal prince.

As the millionaires shortbread recipe is made in three stages, it does involve a bit of waiting around. Interestingly enough, baking the shortbread base takes exactly the same time as watching an episode of Game of Thrones. Making the caramel layer does, however, take a bit more attention. And it will get pretty hot during cooking. Wearing long sleeves and stirring with care is therefore recommended. Whatever you do, DON’T be tempted to lick the spoon straight after you finish making the caramel or your scream will be heard from here all the way to King’s Landing!

Millionaires Shortbread Recipe

Serves 16-20
Shortbread base:
200 grams butter softened
100 grams sugar
230 grams plain flour
70 grams rice flour
Caramel layer:
100 grams sugar
250 grams butter
1 tin of condensed milk
60 grams golden syrup
Pinch of salt
Chocolate layer:
300 grams dark chocolate

Preheat the oven to 150°C and lightly butter a 22×33 cm deepsided Swiss roll tin.

Start the millionaires shortbread recipe by making the shortbread base. Combine softened butter and sugar in a bowl and beat with a spoon until light and creamy in texture and color. Add the flours and mix to form a smooth, uniform dough. Press this dough into the prepared tin to form an even layer and lightly prick all over with a fork before placing into the preheated oven. Remove after 45-50 minutes when the biscuit is cooked through (but not too browned) and leave to one side to cool.

To make the caramel layer, place all ingredients into a heavy bottomed saucepan, put the pan on a low heat and stir until the butter melts. Simmer the mixture for around 15 minutes, stirring constantly, until the mixture becomes thickened and fudgy (around 118°C if, like me, you’re geeky enough to own a candy thermometer). Watch carefully! Pour the hot caramel over the cooled shortbread base and spread with a palette knife or back of a spoon to form an even layer. Leave to cool for about an hour.

Break the chocolate into a heatproof bowl and place over a saucepan of barely simmering water. Once melted, pour over the cooled caramel layer and use a palette knife to spread evenly over the surface. Allow to set (about another hour).

Once everything has cooled, cut into bars or any shape you fancy (and as large as you dare). The biscuits store well in an airtight tin at room temperature for up to four days (mine have never lasted this long!).