Recipe for Millionaire’s Shortbreads.

January 21, 2021

Recipe for Millionaire’s Shortbreads.

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Recipe for Millionaire’s Shortbreads.

A crumbly biscuit base, some gooey caramel and a topping of soft chocolate… these sweet treats are a great little pick-me-up at the end of a long day and this recipe for Millionaire’s Shortbread is delicious. 

In my opinion, a large caramel layer that makes them impossible to eat elegantly is a must for these, but you could add less caramel if you wanted to. 

You can find other delicious recipes on our Dorset Recipes page. 

Recipe for Millionaire's Shortbread

Millionaire's Shortbread

January 21, 2021
: 9+
: Medium


IMG 1243 | Recipe for Millionaire's Shortbreads. | Dorset Foodie Feed
  • Base:
  • 125g plain flour
  • 50g soft brown sugar
  • 2tsp cornflour
  • 1/4tsp salt
  • 115g soft butter
  • 1tbsp water
  • 1 egg yolk
  • Caramel:
  • 1 can sweetened condensed milk
  • 100g soft brown sugar
  • 85g soft butter
  • 2tbsp golden syrup
  • Chocolate topping:
  • 200g dark chocolate
  • 3tbsp double cream
  • A little white chocolate to finish.
  • Step 1 Preheat the oven to 180fan/gas 5.
  • Step 2 Line an 8″ square cake pan.
  • Step 3 Mix all the ingredients for the base together in a large bowl and smooth the mixture into the cake pan.
  • Step 4 Bake for 15 minutes until the base is golden brown and then leave to cool.
  • Step 5 For the caramel – whilst the biscuit base is cooling, in a large saucepan, add in the condensed milk, sugar, butter and golden syrup and heat until the mixture reaches 225F. Keep stirring continuously otherwise the mixture will burn.
  • Step 6 Once the mixture reaches the right temperature, remove from the heat and tip onto the biscuit base and spread out. Leave to cool.
  • Step 7 Once the caramel mixture is cold and set, melt the chocolate and stir in the cream. Pour this creamy mixture onto the caramel and smooth out.
  • Step 8 Place the whole pan into the fridge to set.
  • Step 9 After at least an hour, remove from the fridge and remove the tin. Using a sharp knife, cut the bake into pieces. The colder the bake, the easier to cut without the caramel escaping. If you want clean edges, clean the knife between each cut.
  • Step 10 To finish, melt the white chocolate and drizzle over each piece.

Photos by Heather Brown.

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