There’s a reason it’s called millionaire’s shortbread. Melting shortbread base, indulgent caramel, and a glossy veneer of dark chocolate on top, all combined to make something richly satisfying. It’s worth the extra effort, though, and you’ll never have a problem with leftovers!

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A few pieces of millionaire's shortbread on a plate, dark chocolate layered over caramel, layered over shortbread. A cup of tea in matching china is next to the plate of shortbread.
Yield: 15

Renar House Millionaire's shortbread

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

There are few biscuits more indulgent than millionaire's shortbread. It's a classic, and the hardest part of this recipe is keeping it from all being eaten in one sitting.

Ingredients

  • 8 oz/225g softened butter
  • 4 oz/117g caster sugar
  • 8 oz/225g sieved plain flour
  • 4 oz/117g sieved cornflour

For the caramel

  • 5 oz/140g dark brown sugar
  • 5 oz/140g butter
  • 397g tin of sweetened condensed milk

Chocolate topping

  • 7 oz/200g dark chocolate for topping

Instructions

  1. For the shortbread, first preheat the oven to 150C/Gas 3.
  2. Beat the butter and sugar together until creamy, ideally using either an electric whisk or a stand mixer. Butter and sugar being creamed in a clear plastic bowl with an electric whisk
  3. Gradually add the sieved flour and cornflour until the ingredients are evenly mixed. Whisking the sifted flour into the creamed butter and sugar
  4. Press the dough into a greased swiss roll tin (9”x13” or 23x33cm) and prick all over with a fork, then bake in the middle of the oven until golden brown - usually around 18 minutes. Dough pressed into the baking sheet, ready to go in the oven
  5. Place the tin of shortbread on a wire rack to cool, then while it does so, start making the caramel layer.
  6. Melt the sugar, butter and condensed milk over a low heat in a heavy-based saucepan. Ingredients for the caramel on the counter and ready to be used
  7. When the sugar has dissolved, bring the mixture to the boil, stirring continuously. Early stage caramel in a saucepan, where the sugar has dissolved and it's ready to bring to the boil
  8. Boil for about 5 minutes then remove from heat. Caramel that has boiled to the perfect viscosity, ready to test and then be spread on the shortbread
  9. Test the caramel by dropping some off a spoon into a cup of cold water. If the caramel comes together and the water remains almost clear, it is ready! If not, return the pan to the heat and boil for a further 5 minutes, stirring all the time. Always remove from the heat when testing, otherwise the mixture will burn.
  10. Once the caramel is ready, pour over the shortbread base and spread evenly with a knife. Caramel being spread over a tray of shortbread with a knife
  11. Finally, melt the dark chocolate in a bain-marie and pour over the top of the caramel. Spread evenly with a knife. Chocolate pieces melting in a pyrex bowl over a saucepan, ready to finish the shortbread
  12. When the chocolate has set, cut up the tray of Millionaire’s Shortbread into pieces, either triangles or squares as required. Eat as many pieces as you can before they get swept away by everyone else!!

Nutrition Information:

Yield:

15

Serving Size:

1

Amount Per Serving: Calories: 452Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 62mgSodium: 196mgCarbohydrates: 51gFiber: 1gSugar: 38gProtein: 5g

Nutritional data provided is a guideline and will vary according to precise ingredients used and how large your home-made portions are.