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Millionaire's Shortbread Biscuits

Makes 12-20 squares or rectangles

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.

Free from Egg, Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • 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

Shortbread Biscuit Base

  1. Pre-heat the oven.
  2. Rub some butter around the inside of an 8x12"/20x30cm baking tray or insert a baking liner.
  3. Put the butter and sugar into a bowl and beat them together until light and fluffy.
  4. Add the flour and mix into a dough.
  5. Tip the mixture into the prepared dish spreading it into the corners.
  6. Using the back of a spoon smooth the top.
  7. Prick holes all over the dough with a fork, and bake for 20 minutes.

Caramel Layer

  1. Put the butter and sugar into a saucepan over gentle heat, stirring regularly until the sugar has dissolved.
  2. Add the condensed milk and simmer gently for about 10 minutes until slightly thickened but without changing colour, stirring all the time.
  3. Remove the pan from the heat and pour the caramel onto the cold shortbread base.
  4. Spread out the caramel and leave to set.

Chocolate Topping

  1. Break both types of chocolate into small pieces, put them into a bowl with the butter and melt gently together until just runny.
  2. Stir and spread the chocolate topping over the cold caramel.
  3. Allow to cool and set a little before using the back of a fork to make wavy lines in the topping.
  4. Leave to set.
  5. Cut into square or slices and store in a tin.

Equipment

8x12"/20x30cm baking tray, saucepan and mixing bowl

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

20 minutes + 15 minutes
Excellent, easy recipe. Would highly recommend
By Ellie
29 Jul 2020
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.
By Marcia
08 May 2020
I have made this a couple of times now using gluten free flour, far too delicious. Worked perfectly.
By Corrie
09 Mar 2018
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.
By Mrs Grainne Kelly
13 Dec 2015
Am going to make these for a party but would like to know if you can freeze them as well please?

Dear Helen. We haven’t frozen these but we think they should be fine. Happy baking! All the best from Doves Farm

By Miss Helen Green
27 Apr 2015
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.
By Miss Phoebe-Jo Gardener
29 Nov 2014
Lovely caramel and taste but shortbread disintegrated. Any advice please.

Traditionally millionaire's shortbread has a short, crumbly biscuit base. Make sure you press the dough down in to the tin before baking and topping with the caramel and chocolate.

By Mrs Glenys Richards
16 Oct 2013
Made this today and it is absolutely lovely, plus the caramel sets beautifully.
By Miss Kay Edwards
28 Oct 2012
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
By Mrs Jayne Nieto
01 Apr 2012
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
By Mrs Yvonne Davies
23 Jan 2012
Easy recipe to follow, even giving you a mini arm/wrist workout making the caramel! Also yummy!
By Mrs Linda Quinton
14 Jan 2012
Made with white chocolate as didn't have any dark. Very tasty. Would recommend storing in the fridge.
By Dr Linda Watson
01 Mar 2010

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Ingredients

Change Quantities:
  • 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

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