Description
This Millionaire’s Shortbread recipe features a buttery shortbread base topped with a rich, creamy caramel layer and finished with a smooth dark chocolate topping. Perfectly balanced in sweetness and texture, it’s an indulgent treat ideal for sharing or gifting.
Ingredients
Shortbread Base
- 250 g All-purpose Flour (plain flour)
- 227 g Unsalted Butter (room temperature)
- 100 g Granulated Sugar (caster sugar)
Caramel Layer
- 220 g Light Brown Sugar
- 227 g Unsalted Butter
- 110 g Golden Syrup (or corn syrup)
- 395 g Condensed Milk
- ½ tsp Salt
Chocolate Topping
- 280 g Dark Chocolate (chopped)
- 1 tbsp Vegetable Oil
- 1 tsp Sea Salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat oven to 340°F / 170°C (150° fan-assisted). Line an 8-inch square baking pan with parchment paper for easy removal.
- Make Shortbread Dough: Beat the room temperature butter lightly with a wooden spoon until softened. Mix in the granulated sugar gently, avoiding overmixing. Add the flour and combine using your hands to form a scraggly dough without overworking it.
- Shape and Bake Shortbread: Press the dough evenly into the prepared pan, ensuring it reaches all edges. Dock the surface by pricking holes with a fork to release steam. Bake for 30 minutes or until edges start to turn golden brown. Cool completely.
- Prepare Caramel: In a pan over medium heat, combine butter, light brown sugar, and golden syrup. Stir occasionally until butter melts and sugar dissolves, indicated when mixture is smooth without graininess. Remove from heat and slowly stir in condensed milk and salt.
- Cook Caramel: Return pan to medium heat, bring to a boil while stirring constantly to prevent burning. Boil for 5-7 minutes until thickened and bubbles resemble large, bursting craters. The caramel should coat the back of a spoon with a satin finish. Remove from heat and let cool for 2-3 minutes.
- Assemble Caramel Layer: Pour the slightly cooled caramel evenly over the cooled shortbread base. Smooth the surface and let it come to room temperature before refrigerating for 1-2 hours to set completely.
- Make Chocolate Topping: Melt dark chocolate in 30-second microwave bursts, stirring between each until fully melted. Stir in vegetable oil until smooth.
- Apply Chocolate Layer: Pour melted chocolate over the set caramel layer evenly. Optionally sprinkle flaky sea salt or drizzle white chocolate for decoration. Refrigerate for another hour until firm.
- Serve: Once fully chilled and set, slice into 16 pieces and serve. Enjoy your decadent millionaire’s shortbread!
Notes
- Softening butter to room temperature helps blend ingredients more evenly without overmixing the dough.
- Docking the shortbread dough prevents bubbling and encourages even baking.
- Constant stirring during caramel cooking avoids burning and creates the ideal smooth texture.
- Cooling caramel slightly before pouring prevents it from running off the shortbread base.
- Adding vegetable oil to melted chocolate creates a smoother, glossier finish and easier slicing.
- Optional flaky sea salt adds a nice contrast to the sweetness and enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
