To taste it is to love it, so you’ve probably fallen for this sweet biscuity treasure already. But did you know it’s super easy to make at home? With a name we speculate probably has something to do with the rich flavours, millionaire’s shortbread is made from sweet, buttery shortbread, smothered in caramel, and topped off with a blanket of chocolate.
For the shortbread
- 250g plain flour
- 175g unsalted butter, cold and cubed
- 75g caster sugar
For the topping
- 150g butter
- 379g condensed milk (1 can)
- 4 tbsp golden syrup
- 350g dark chocolate, chopped
- Hazelnuts (optional)
- Preheat the oven to 150°C/300°F/gas mark 2.
- Line a 23cm/9in square cake tin with baking parchment.
- Combine the flour and sugar in a mixing bowl, then rub in the butter. A cool room and cool hands are best for this. Alternatively you can use a food processor on a pulse setting.
- When everything is combined, turn the mixture out into your lined cake tin and use a spoon to spread it evenly.
- Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Make sure it reaches right into the corners and use your hand to pack the shortbread down in the tin.
- Bake the shortbread for 25-30 minutes or until it takes on a light golden brown colour. Remove from the oven and set aside to cool.
- To make the topping, place the butter, condensed milk and golden syrup in a saucepan and heat. Stir until the butter has completely melted and the caramel is smooth.
- Turn up the heat and stir frequently until the caramel boils, thickens and turns a golden-brown colour.
- Remove from the heat and allow to cool slightly, then pour it over your cooled shortbread. The caramel must be completely cool before adding the chocolate topping.
- Melt the chocolate in a bowl over a pan of simmering water, stirring occasionally until completely smooth.
- If you’re using a hazelnuts as part of your topping, scatter them over the top of the caramel.
- Pour the melted chocolate over the top and leave to cool.
- Once completely cooled, remove from the baking tin and cut into squares.
You might need: