Classic Millionaire's Shortbread
Traditional dish · British
A decadent three-layered treat featuring a buttery shortbread base, a rich caramel middle, and a smooth chocolate topping. A true classic for a reason.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Unsalted butter250g
- Caster sugar100g
- Plain flour250g
- Sweetened condensed milk397g can
- Golden syrup100g
- Dark chocolate (70% cocoa)200g
- Saltpinch
Steps
- 1
Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and line a 20cm square baking tin.
- 2
For the shortbread base: Cream together 125g butter and 50g caster sugar until light and fluffy. Gradually beat in 250g plain flour until a soft dough forms. Press evenly into the base of the prepared tin.
- 3
Bake for 20-25 minutes until pale golden. Let cool slightly in the tin.
- 4
For the caramel: Gently heat 125g butter, 50g caster sugar, 397g sweetened condensed milk, and 100g golden syrup in a saucepan over a low heat, stirring constantly until the sugar has dissolved.
- 5
Increase the heat to medium and bring to a boil, stirring continuously. Simmer for 5-8 minutes until the caramel thickens and turns a deep golden colour. Pour over the shortbread base and spread evenly. Let it cool and set slightly.
- 6
For the chocolate topping: Melt 200g dark chocolate in a heatproof bowl set over a pan of simmering water (or in the microwave in short bursts). Stir until smooth.
- 7
Pour the melted chocolate over the caramel layer and spread evenly. Chill in the refrigerator for at least 1 hour, or until the chocolate is firm.
- 8
Once set, cut into fingers or squares. Store in an airtight container.
