Millionaire’s Shortbread


Thinking of Millionaire Shortbread take me back to Scotland where the slices would be so thin and sweet but completely perfect. I would say this version is the opposite. It’s thick, chunky and an absolute mess! But the more the merrier it’s delicious.



Millionaire’s Shortbread


115g/4oz unsalted butter, plus extra for greasing

175g/6oz plain flur

55g/2oz golden caster sugar

Filling + Topping

200g/7oz butter

115g/oz golden caster sugar

3 tbsp golden syrup

400g/14oz canned condensed milk

200g/7oz plain chocolate, broken into pieces

  1. Preheat the oven to 180degreescelcius/350fahrenheit/GasMark4. Grease and line the base of a 23cm/9inch square shallow cake tin.
  2. Place the butter, flour and sugar in a food processor and process until they begin to bind together. Press the mixture into the prepared tin and smooth the top. Bake in the preheated oven for 20-25 minutes, or until golden.
  3. Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan and heat gently until the sugar has dissolved. Bring to the boil and simmer for 6-8 minutes, stirring constantly, until the mixture becomes very thick. Remove the shortbread base from the oven, pour over the filling and chill in the refrigerator until firm.
  4. Make the topping, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Remove from the heat, leave to cool slightly, then spread over the caramel. Chill in the refrigerator until set. Cut into 12 pieces with a sharp knife and serve.

1 comment
  1. Chris said:

    Your graphics, Em, are as great as these delicious treats. I know exactly what you mean when you say ‘feel free to lick the screen’. As Oscar said…..

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