Millionaire Shortbread
About this recipe
Millionaire Shortbread is the ultimate indulgence for anyone who loves a rich, multi-layered dessert. The base of buttery, crumbly shortbread provides the perfect foundation for the luscious, gooey caramel layer, which is then topped with a thick, glossy layer of chocolate. Together, these layers create a melt-in-your-mouth experience that’s sure to satisfy your sweet cravings.
This dessert is as gorgeous to look at as it is to eat, making it perfect for parties, gatherings, or simply treating yourself to something special. Millionaire Shortbread is easy to prepare in advance and is sure to impress your friends and family with its decadent, yet simple, layers of flavour. Whether you’re baking for a special occasion or just looking to indulge, this treat is a guaranteed hit.
FAQ: Millionaire Shortbread
1. Can I use store-bought caramel for the filling?
While homemade caramel adds an extra touch of luxury, you can use store-bought caramel sauce as a shortcut to save time. Just make sure it’s a thick, rich caramel to maintain the right texture.
2. How can I store Millionaire Shortbread?
Store your Millionaire Shortbread in an airtight container at room temperature for up to 5-7 days. If you need to store them for a longer period, refrigerating them will help maintain their freshness. Just be sure to let them come to room temperature before serving for the best texture.
3. Can I use a different type of chocolate?
Definitely! While dark chocolate is the traditional choice, you can also use milk chocolate or white chocolate for a different flavour profile. Just keep in mind that different chocolates may alter the level of sweetness in the final dessert.
4. Can I make this recipe without using golden syrup?
If you don’t have golden syrup, you can substitute it with honey or maple syrup, though the flavour may be slightly different. Golden syrup is key for its unique sweetness and texture, but these substitutes can still provide a delicious result.
5. Can I make Millionaire Shortbread in advance?
Yes, in fact, Millionaire Shortbread keeps well in the fridge and even gets better as the flavours settle. You can make it a day or two ahead of time, which makes it a perfect make-ahead dessert for parties or holidays.
Get ready to indulge in a dessert that's as rich as it is irresistible—Millionaire Shortbread is the ultimate treat for anyone who loves layers of decadent sweetness!
Ingredients
Shortbread:
- 100g caster sugar
- 200g unsalted butter
- 275g plain flour
Caramel:
- 200g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 395g condensed milk
Decoration:
- 200g milk chocolate
- 100g white chocolate
- 10ml vegetable oil
Shortbread:
- 200g caster sugar
- 400g unsalted butter
- 550g plain flour
Caramel:
- 400g unsalted butter
- 6 tbsp caster sugar
- 8 tbsp golden syrup
- 790g condensed milk
Decoration:
- 400g milk chocolate
- 200g white chocolate
- 20ml vegetable oil
Shortbread:
- 300g caster sugar
- 600g unsalted butter
- 825g plain flour
Caramel:
- 600g unsalted butter
- 9 tbsp caster sugar
- 12 tbsp golden syrup
- 1185g condensed milk
Decoration:
- 600g milk chocolate
- 300g white chocolate
- 30ml vegetable oil
Ingredients
Shortbread:
- 3.5oz caster sugar
- 7oz unsalted butter
- 9.7oz plain flour
Caramel:
- 7oz unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 13.9oz condensed milk
Decoration:
- 7oz milk chocolate
- 3.5oz white chocolate
- 0.3fl oz vegetable oil
Shortbread:
- 7oz caster sugar
- 14oz unsalted butter
- 19.4oz plain flour
Caramel:
- 14oz unsalted butter
- 6 tbsp caster sugar
- 8 tbsp golden syrup
- 27.8oz condensed milk
Decoration:
- 14oz milk chocolate
- 7oz white chocolate
- 0.7fl oz vegetable oil
Shortbread:
- 10.5oz caster sugar
- 21oz unsalted butter
- 27.5oz plain flour
Caramel:
- 21oz unsalted butter
- 9 tbsp caster sugar
- 12 tbsp golden syrup
- 41.7oz condensed milk
Decoration:
- 21oz milk chocolate
- 10.5oz white chocolate
- 1fl oz vegetable oil
Instructions
- In a medium bowl combine all shortbread ingredients together until it forms a dough.
- Add your dough to a pre lined 8x8 square tin and bake for 10-15 mins at 170 degrees celsius or until golden brown
- In a large sauce pan mix your caramel ingredients together and whisk continuously to avoid any burnt bits. For a deeper colour allow your butter and sugar to darken before adding remaining ingredients
- Once thickened add your caramel to your shortbread and leave you set in fridge for minimum of 2 hours
- In two small bowls melt some milk and white chocolate and add a table spoon of oil(this helps to make the shortbread easier to cut when cooled) and pour on top of caramel - you can decorate as you like!
- Leave your shortbread to chill in fridge until chocolate is set and enjoy
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