This weekend has been all about baking. Today I made Millionaire’s Shortbread.  I made these exactly three years ago, just before I had my toddler when I had just discovered my passion for baking.  Somehow they took a lot longer to make back then.  I guess baking is one of those things that just get easier the more you do it.  Much like most things.

For those of you who’ve never come across Millionaire’s Shortbread it’s basically a layered shortbread, filled with caramel, covered in chocolate.  So, here’s the recipe if you fancy a go yourself (please note, the whole process is quite short, but including cooling times it will take an entire day to make these - they are worth it though!)

Millionaire’s Shortbread


  • 175g unsalted butter
  • 230g plain flour
  • 50g caster sugar

Rub all ingredients together to form a dough. Press into a lightly floured baking tin and bake for five minutes at 170 degrees C (gas mark 4). Then turn down the heat to 150 degrees C and bake for a further 35 minutes.

Allow to cool and remove from baking tin.

Line the baking tin with cling film and carefully place the shortbread back into the tin.

Caramel filling

  • 200g butter
  • 1 x 397g can of condensed milk
  • 3 tablespoons golden syrup
Empty all ingredients into a saucepan and whisk.
Place on to the hob and bring to the boil. Lower the heat and continue stirring until the mixture becomes thick and golden brown.
Pour the caramel sauce on top of the shortbread.
Leave to cool for ten minutes.  Then place in the fridge for at least three hours.

Chocolate sauce
  • 150g milk chocolate
  • 150g plain or dark chocolate
  • 50g flaked almonds (optional)
  • 50g dried cranberries (optional)

Melt the chocolate over a bain-marie (hot water in a heavy based saucepan with a glass bowl on top.)

Once melted pour the chocolate mixture over the caramel and shortbread.

I felt like something different this time so I sprinkle on some dried cranberries and flaked almonds.

Leave to chill in the fridge for at least two hours or overnight.

Once the chocolate becomes hard carefully hold the edges of the cling film and lift the shortbread out.

Using a very sharp knife slice the shortbread into (almost) equal chunks.

Store in an airtight tin or plate up and enjoy! :)

  1. mushroomsandpineapple posted this