Millionaire Shortbread
A classic traybake that sells out every time I make it for my business
There are many Millionaire Shortbread recipes out there. I’m not saying mine is the best, but I when I say it sells out every single time I make it I am not lying.
It is a recipe in 3 parts, and I’m afraid there is no skipping any of the steps.
Millionaire Shortbread, sometimes known as Caramel Shortbread is 3 layers. The bottom is a melt in the mouth, buttery shortbread, with a thick layer of caramel, topped with a chocolate of your choice. Personally, I like to use milk chocolate, but dark or white chocolate will work as well.
Anyone who has eaten a Twix will know exactly what I’m talking about, but this is Twix x 100!
Coming soon to Recipes from The Cake Shed (upgraded)
Millionaire Shortbread Recipe
Makes 1 8” square traybake
Shortbread Base
150gms Plain Flour
120gms Butter or Baking Spread
50gms Sugar
Caramel
130gms Butter
1 can (397gms) Condensed Milk
100gms Golden Syrup
Chocolate Topping
150gms Chocolate
3tspn Oil
Instructions
Line and grease an 8” x 8” square baking tin or brownie tin
Pre-heat your oven to 150c fan, 170c, 325f, GM4
In a large bowl, using the tips of your fingers and thumb, rub together the butter, flour and sugar. Or use a pastry cutter to cut the ingredients together. They need to resemble fine breadcrumbs
Pour into the base of the baking tin and pat down flat
Bake for 30 minutes
Whilst the shortbread is baking, in a good saucepan, mix together the butter, condensed milk and golden syrup
On a low heat, cook slowly until the butter is melted and mix thoroughly to combine all the ingredients
Continue to cook for 15 to 20 minutes, stirring continuously until the caramel darkens in colour and thickens. Don’t worry if you get little dark flecks in the caramel, these will disappear once set
Once the shortbread is cooked, remove from the oven and pour the caramel directly on top
Place to one side and allow the caramel to cool and set
In a microwavable bowl, break the chocolate and heat in the microwave at 20 second bursts. Mixing between each burst
Once the chocolate is 80% melted remove from the microwave, add the oil and continue to mix until fully melted
Once the caramel is completely set pour the chocolate over and smooth carefully to the sides
Allow to set before cutting
In order to cut Millionaire Shortbread and not crack the chocolate, remove from the baking tin and place on a cutting board upside down
With a serrated knife saw through the shortbread, and with a sharp knife cut straight down through the caramel and chocolate. Watch the video below.
Ingredient Notes
Fat
I recommend block butter for both the shortbread and the caramel. However, you can use a baking spread or margarine, but the shortbread may not be as melt in the mouth and the caramel may not set quite as well.
Sugar
I used a white granulated sugar, but a caster sugar will work just as well
Flour
Use plain flour for this recipe. You do not need the shortbread rising at all, so no raising agent is needed.
I have not tried this recipe with gluten free flour, however, I would add Xanthan Gum to the manufacturers instructions to give better structure.
Condensed Milk
In the UK you can generally only purchase sweetened condensed milk. You will need 1 can for this recipe.
Golden Syrup
I always buy golden syrup in a squeezy bottle. However, if you buy a can, I suggest using a warmed spoon to measure the golden syrup out or you will get into a sticky mess.
Chocolate
I used milk chocolate for this recipe. However, use whichever chocolate you prefer. I used a mid-range supermarket chocolate, as the recipe is already very sweet so doesn’t need anything extra for the final product.
Instruction Hints
I bake my shortbread for 30 minutes. It is only put into the oven once so needs to be fully cooked through. Be careful not to touch the top of the shortbread when it’s baked – it’s hotter than you can imagine!
When heating your caramel on the stove stir continuously to stop it burning on the bottom. If it does catch slightly, and you get little dark flecks, don’t worry. These are just caramelised bits of sugar which will go once the caramel is set.
When covering with chocolate, ensure the caramel is fully cooled and set. If you add the chocolate whilst the caramel is still warm it will sink through and won’t sit on top.
To avoid the chocolate breaking when you cut it it is best to do so upside down. Watch the video above.
