Salted Caramel & Dark Chocolate Millionaire's Shortbread
85% authentic · Modern British
An elevated take on the classic, featuring a flaky sea salt-infused caramel and a premium dark chocolate ganache for a sophisticated flavour profile.
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Ingredients
- Unsalted butter250g
- Icing sugar100g
- Rice flour250g
- Sweetened condensed milk397g can
- Golden syrup100g
- Flaky sea salt1 tsp
- High-quality dark chocolate (70-80% cocoa)200g
- Heavy cream50ml
- Saltpinch
Steps
- 1
Preheat oven to 160°C (140°C fan/Gas Mark 3). Grease and line a 20cm square baking tin.
- 2
For the shortbread base: Cream 125g butter with 100g icing sugar until pale. Beat in 250g rice flour until a crumbly dough forms. Press firmly and evenly into the tin.
- 3
Bake for 25-30 minutes until lightly golden. Allow to cool completely in the tin.
- 4
For the salted caramel: Heat 125g butter, 50g golden syrup, and 397g sweetened condensed milk in a saucepan over low heat, stirring until smooth. Bring to a boil and cook for 8-10 minutes, stirring constantly, until a thick, deep caramel forms. Stir in 1 tsp flaky sea salt.
- 5
Pour the salted caramel over the cooled shortbread base. Let it set slightly.
- 6
For the ganache: Heat 50ml heavy cream until just simmering. Pour over 200g chopped dark chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- 7
Pour the ganache over the caramel layer and spread evenly. Chill for at least 2 hours until firm.
- 8
Cut into bars. The flaky salt should be visible on the caramel layer.
