20 minutes + 15 minutes
12-20 squares or rectangles
Nuts,Egg
Vegetarian
Millionaire’s Shortbread Biscuits
20 minutes + 15 minutes
12-20 squares or rectangles
Nuts,Egg
Vegetarian
About this recipe:
A classic bake, millionaires shortbread consists of a butter shortbread base, a mouth-watering mid layer of caramel, topped off with a layer of chocolate. These special shortbread biscuits make an eye-catching treat or delightful gift. For a vegan version why not try our recipe for Teff Millionaires Shortbread.
Equipment:
8 x 12″/20 x 30cm baking tray, saucepan and mixing bowl
Ingredients:
SHORTBREAD BISCUIT BASE
150g butter
75g caster sugar
250g Doves Farm Organic Plain White Flour
butter – for tray
CARAMEL LAYER
100g butter
50g sugar
400g condensed milk
CHOCOLATE TOPPING
150g milk chocolate
100g plain chocolate
25g butter
Method:
180°C, Fan 160°C, 350°F, Gas 4
Shortbread Biscuit Base
- Pre-heat the oven.
- Rub some butter around the inside of an 8 x 12″/20 x 30cm baking tray or insert a baking liner.
- Chop the butter into small cubes and transfer them to a mixing bowl.
- Add the sugar and beat them together until light and fluffy.
- Add the flour and mix into a dough.
- Tip the mixture onto the prepared tray spreading it into the corners.
- Using the back of a spoon smooth the top.
- Prick holes all over the dough with a fork, and bake for 20 minutes.
Caramel Layer
- Put the butter and sugar into a saucepan over a gentle heat, stirring regularly until the sugar has dissolved.
- Add the condensed milk and simmer gently for about 10 minutes until slightly thickened but without changing colour, stirring all the time.
- Remove the pan from the heat and pour the caramel onto the cold shortbread base.
- Spread out the caramel and leave to set.
Chocolate Topping
- Break both types of chocolate into small pieces, put them into a bowl with the butter and melt gently together until just runny.
- Stir and spread the chocolate topping over the cold caramel.
- Allow to cool and set a little before using the back of a fork to make wavy lines in the topping.
- Leave to set.
- Cut into squares or slices and store in a tin.
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Carole Marie Bacon
lovely recipe & easy but could not stop the condensed milk changing colour, but lovely caramel
Reviewing: Millionaire’s Shortbread Biscuits
Ellie
Excellent, easy recipe. Would highly recommend
Reviewing: Millionaire’s Shortbread Biscuits
Marcia
Lovely recipe and a very morish treat, for the sweet-toothed amongst us. I didn't have any milk choc but used 140g 70% cocoa dark choc instead and only added 13g butter. I added a teaspoon of peppermint flavouring to the caramel, to give it a minty taste. I cut these smaller and got 42! out of the mix.
Reviewing: Millionaire’s Shortbread Biscuits
Corrie
I have made this a couple of times now using gluten free flour, far too delicious. Worked perfectly.
Reviewing: Millionaire’s Shortbread Biscuits
Mrs Grainne Kelly
This is a bulbous, but I would use equal parts self raising flour to plain flour. The recipes are hard to understand on the site as this one says, Put caramel ingredients in the pan but does not tell you which ingredients they are. Might be an idea to break the ingredients down in the list so we can all work out which ingredients are for which part. Other than that, perfect results every time.
Reviewing: Millionaire’s Shortbread Biscuits
Miss Helen Green
Am going to make these for a party but would like to know if you can freeze them as well please?
Reviewing: Millionaire’s Shortbread Biscuits
Miss Phoebe-Jo Gardener
I found that instead of using 250g of plain white flour, I used 150g of plain white flour and 100g of white sef raising flour. This stopped the base from crumbling so easily.
Reviewing: Millionaire’s Shortbread Biscuits
Mrs Glenys Richards
Lovely caramel and taste but shortbread disintegrated. Any advice please.
Reviewing: Millionaire’s Shortbread Biscuits
Miss Kay Edwards
Made this today and it is absolutely lovely, plus the caramel sets beautifully.
Reviewing: Millionaire’s Shortbread Biscuits
Mrs Jayne Nieto
so good gluten free and tastes amazing.easy recipe to follow might try with milk chocolate next time and invest in a silicone tray for easy of turning out and portioning
Reviewing: Millionaire’s Shortbread Biscuits
Mrs Yvonne Davies
Another big hit with the family. The caramel in this recipe is amazing. The only thing that stops me making it all the time is the calories!! Would recommend
Reviewing: Millionaire’s Shortbread Biscuits
Mrs Linda Quinton
Easy recipe to follow, even giving you a mini arm/wrist workout making the caramel! Also yummy!
Reviewing: Millionaire’s Shortbread Biscuits
Dr Linda Watson
Made with white chocolate as didn't have any dark. Very tasty. Would recommend storing in the fridge.
Reviewing: Millionaire’s Shortbread Biscuits