Introduction: How to Make the Best Millionaire’s Shortbread

Picture of How to Make the Best Millionaire’s Shortbread

This sexy little number is literally one of my most favourite treats in the whole wide world. I mean come on, what’s not to like?? That crunchy, biscuit base topped with a rich yet sweet caramel, all finished with a silky, smooth layer of chocolate smeared over the top… have I sold it to you yet? Millionaire’s Shortbread is amazing, so there! Lets get started.

Here is what you will need to make 12 pieces.

For The Biscuit Base

  • 125g Unsalted Butter
  • 50g Golden Caster Sugar
  • 175g Plain Flour
  • Pinch Salt

For the Caramel

  • 200g Condensed Milk
  • 125g Unsalted Butter
  • 125g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch Salt

For the Topping

  • 200g Good Quality Milk Chocolate

Equipment

  • 18cm x 28cm Baking Tray
  • Sugar Thermometer (Optional but very handy)

Step 1: Preparation & Making the Biscuit

Picture of Preparation & Making the Biscuit

Lightly grease & line the base of your baking tray – overhang two opposite sides. (This will help when it comes to getting it out the tray.)

Preheat your oven to 190°C/Fan 170°C.

To make the biscuit base – either in a stand mixer or a large bowl using an electric hand whisk, cream together the butter & sugar until light & fluffy.

Sift in the flour & add the salt. Mix until you get a crumbly dough.

Step 2: Baking the Biscuit

Picture of Baking the Biscuit

Tip this straight out into the prepared tray, flatten out as evenly as you can then prick the base all over with a fork.

Pop into the oven to bake for about 15-20 mins until just turning golden on top.

Leave to one side to cool whilst you make the caramel.

Step 3: To Make the Caramel

Picture of To Make the Caramel

Add all the ingredients into a large, heavy based saucepan and set over a medium heat.

Stir until the sugar has dissolved then bring to the boil, stirring often.

Step 4: To Make the Caramel

Picture of To Make the Caramel

Once boiling, stir continuously and fairly vigorously. If it catches on the bottom, you will get horrible lumps of burnt caramel running through the mixture.

When it turns a light caramel colour & becomes thick, (or reaches 107°C on a sugar thermometer) remove from the heat and keep stirring briefly just to stop it from catching on the bottom. (The pan will still be very hot.)

Step 5: To Make the Caramel

Picture of To Make the Caramel

Pour the thick mixture over the biscuit base, spread evenly and set aside to cool.

Step 6: To Make the Chocolate Topping

Picture of To Make the Chocolate Topping

Whilst the caramel is setting, we need to make the topping.

Break the chocolate into a large microwavable bowl. Reduce your microwave’s power to half & heat in 20 second intervals, stirring well between each time.

Once it is 2 thirds melted, don’t heat again – just stir stir stir until it’s completely melted. And there you are – you have tempered your chocolate in the easiest way possible!

Pour this over the caramel layer and smooth it out evenly using the back of a wooden spoon.

Step 7: Devour Your Masterpiece!

Picture of Devour Your Masterpiece!

If you have tempered your chocolate, allow to set completely at room temperature. If you put it in the fridge it will lose that lovely shine you worked so hard to keep. Alternatively, if you are impatient, like me, put it into the fridge to set faster before removing from the tray and cutting into 12 slices. Store in an airtight container at room temperature and consume within 4-5 days.)

And that’s how you make the greatest sweet treat in the history of the world! If I could offer any words of advice with this it would be to just take your time, particularly with the caramel. It took me about 15 minutes to get to the light caramel colour stage. If you rush it by increasing the heat it, chances are – your Millionaire’s Shortbread won’t end well. (Trust me, I’m speaking from experience!)

On the bright side though, when you do get it right, Millionaire’s Shortbread is truly exquisite. Definitely a treat you will be proud to share with family and friends!

For more awesome step by step recipes, check out www.kitchenmason.com.

Comments

bobski_horner (author)2017-11-14

Ok Thicko male here who can`t cook only cremate . just what is caster sugar ?

Are you based in the US? If so, I believe it is superfine sugar. (Somewhere between granulated & confectioners.)

Like millions of others, no I don`t live in the USA. Your comment is most helpfull .it does sound if granulated sugar could be used and just needs to be ground down a bit .

My apologies. Yes I think you can grind down granulated sugar and it will closely resemble caster sugar :)

Thanks for the confirmation ,no doubt I`ll end up incinerating this as I usually do .:>

I'm sure you'll be fine :)

You have just been in contact with the only person to burn water :<:<

Yoruk (author)2017-11-25

Looks very tasty.

38ren (author)2017-11-20

I've been looking for a recipe for millionaire's shortbread, so thank you :) I might add peanut butter and make it BILLIONAIRE'S shortbread ;)

mstr06 (author)2017-11-13

I was wondering if dark chocolate can be used, also can I use honey instead of golden syrup?

Thanks in advance

KitchenMason (author)mstr062017-11-13

Yes you can use any chocolate you like for the topping. You can substitute golden syrup with honey but it will affect the flavour as honey has quite a distinctive taste. If you are based in the US I think the usual substitute is light corn syrup?

mstr06 (author)2017-11-13

thank you for using the metric system, so much easier and precise for baking

KitchenMason (author)mstr062017-11-13

You're welcome, I agree :)

buildandsewandstuff (author)2017-11-09

Do you know what I would use in the U.S. for Golden Caster Sugar? Is it moist like our brown sugar, (which is like white granulated sugar with a little treacle or molasses mixed in to make it light golden brown) ?

I think it’s just superfine sugar in the US? It’s between granulated & confectioners sugar. I hope that helps!

Message to commentor It is possible to find the super fine sugar but once when i couldn't i put some regular sugar into (a mini processor) food processor and for a (mili-second" pulsed it to get super fine.

Thanks, everyone, for explaining the mystery of Caster Sugar !

Thank you!

Aaah that’s a good idea!

PeterD9 (author)KitchenMason2017-11-12
Homemade Caster Sugar

You can make your own caster sugar by using regular, granulated sugar. Simply measure out the required amount of sugar into your food processor and pulse for about 10 seconds until the sugar is superfine but not powdery. Allow the sugar to settle in the container for a few minutes before removing the lid.

Brown Sugar

If you are making a darker dessert such as a chocolate-based dessert, you can use Demerara or dark brown sugar as a substitute. Again, pour the required amount of sugar into your food processor and pulse for about 10 seconds until superfine but not powdery. Note: using dark brown sugar will not change the taste of the dish, but it will change its color. Brown sugar and muscovado sugars can be used as substitutes for golden caster sugar as well.

thatswho (author)PeterD92017-11-12

Great info. Thanks so much!

SpeedOfLate (author)2017-11-12

This looked so good I did the conversions so I could buy the right amounts on my next shopping trip. I'm happy to save other US bakers the task:

For The Biscuit Base

125g Unsalted Butter [1/2 cup]

50g Golden Caster Sugar [or 1/4 cup
superfine white sugar]

175g Plain Flour [1 1/4 cups]

Pinch Salt

For the Caramel

200g Condensed Milk [2/3 cup]

125g Unsalted Butter [1/2 cup]

125g Golden Caster Sugar [or 5/8 cup
superfine white sugar]

2 tbsp Golden Syrup [substitution:
light corn syrup]

1 tsp Vanilla Extract

Pinch Salt

For the Topping

200g Good Quality Milk Chocolate [7
ounces]

Equipment

18cm x 28cm Baking Tray [7-inch by
11-inch]

Preheat your oven to 190°C/Fan 170°C.
[375º F]

thatswho (author)SpeedOfLate2017-11-12

Thanks so much, I was not looking forward to doing this!

myrobnme2 (author)2017-11-12

Thank you so much for the conversions. A real help for us US'ers

throbscottle (author)2017-11-12

My favourite sweet treat. Yummmmmmmm....

Mine too :)

e5frog (author)2017-11-12

Nice to see someone making this proper masterpiece from scratch and not using store bought cookies as an ingredient.
Looks good!

KitchenMason (author)e5frog2017-11-12

Aww thank you! :)

lynnekz (author)2017-11-09

It looks like a giant Twix candy bar.

KitchenMason (author)lynnekz2017-11-10

It really isn’t far off!

deluges (author)2017-11-10

Favorited for future diabetes

Thanks !

Penolopy Bulnick (author)2017-11-09

Those look so tasty! I'm all for a dessert that has a huge layer of caramel in it :D

Aww thank you!! I love caramel too :)

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