I attempted to make Millionaires’ shortbread (or caramel shortbread) for the first time. I think it’s a Scottish sweet treat since it has shortbread in it. For those of you who are unfamiliar with this traybake it consists of 3 layers – shortbread for the base, a soft caramel centre, and chocolate on top. It’s indulgent and rich, not great for those on a diet but hey it’s worth the guilty pleasure.
Now I need to be honest here. When I first made this I added too much flour for the shortbread so they turned out to be too crumbly once baked. Make sure you follow the 3:2:1 ratio rule to avoid this mistake – see recipe below.
For a bit of variation I also replaced some of the flour with grounded hazelnuts – you can try this as well but perfectly fine without.
For the shortbread base
- 300g plain flour
- 200g butter (room temp)
- 100g caster sugar
For the caramel centre
- 185g butter
- 75g caster sugar
- 3tbsp golden syrup
- x1 tin of condensed milk (397g)
- x1 tsp salt (optional)
For the chocolate top
- 250g dark chocolate
- 50g white chocolate (optional)
Shortbread base –
- Line a rectangular tin with greaseproof paper. I used a tin size 12.5 x 9 inches.
- Beat the butter and sugar together in a bowl using a wooden spoon. Make sure the butter is soft at room temperature to make the mixing easier.
- Mix in the flour – you can use the spoon or your hands to mix until you get a nice soft dough.
- Put the dough into the prepared tin and spread it evenly across by pressing it down with your hands.
- Leave in the fridge to chill for about 20-30mins.
- Pre-heat oven to 180°C / 160°C fan.
- Bake the shortbread for about 20 minutes or until it turns a pale golden colour.
Caramel centre –
- Using a large pan melt the butter, sugar, golden syrup, and condensed milk over a medium heat and stir until all the sugar has dissolved.
- Turn up the heat and keep stirring. The mixture will start to bubble which is good – keep stirring to avoid burning the bottom of your pan. This may take a good 5-8 minutes so try not to get distracted.
- When it starts to turn into deep golden colour your caramel should be ready. It will have a thick fudge like consistency.
- Then add the optional salt into the caramel and mix well.
- Pour this over the shortbread base and spread it evenly.
- Leave to cool completely.
Chocolate topping –
- Melt the dark chocolate in the microwave or in a bowl over a pan of simmering water. If using the microwave do it in short bursts so you don’t over do it.
- If you want to add the white chocolate like I have melt this in a separate bowl.
- Once all your chocolate has melted pour the dark chocolate over the caramel and spread it evenly (make sure the caramel is cooled down before adding the chocolate).
- Next drip the white chocolate at random areas over the top and using a cocktail stick drag and pull the white chocolate through the dark chocolate. Have some fun and make some nice swirls and feathers.
And there you have it. Your very own caramel shortbread – good enough to sell in your local bakery!
Other handy tip –
If you want to reduce the amount of shortbread (i.e. thinner base) you can use less of the ingredients just make sure you use the ratio 3:2:1 (3 part flour: 2 part butter: 1 part sugar).