Millionaire Shortbread
Millionaire Shortbread
Ingredients
For the Shortbread Base
- 150 g plain flour, sifted
- 50 g corn flour, sifted
- 160 g butter, softened
- 85 g caster sugar
- 1 pinch salt
For the Caramel Layer
- 160 g butter
- 160 g soft brown sugar
- 395 g sweetened condensed milk, from a tin
- 3 tablespoons golden syrup
- 1 teaspoon smoked salt flakes
- few drops vanilla essence
For the Chocolate Topping
- 80 g plain chocolate
- 80 g dark chocolate
Instructions
- 1
Preheat your oven to 160°C (fan forced). Grease an 8” x 10” (20 x 26cm) tin with butter.
⏱️ 5 min•🌡️ 160
- 2
In a stand mixer bowl, sift together the plain flour and corn flour. Add the softened butter, caster sugar, and a pinch of salt.
⏱️ 3 min
- 3
Using a paddle attachment, mix all ingredients until a combined dough forms. The dough will appear crumbly.
⏱️ 2 min
- 4
On a lightly floured surface, roll out the shortbread dough to a rough rectangle, ensuring it's no bigger than your greased tin.
⏱️ 3 min
- 5
Carefully place the rolled dough into the prepared tin. Cut the dough to fit the tin, using any excess pieces to fill in corners or gaps.
⏱️ 2 min
- 6
Prick the entire surface of the shortbread dough all over with a fork.
⏱️ 1 min
- 7
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 160
- 8
Allow the shortbread base to cool completely in the tin after baking. This will take at least 30 minutes.
⏱️ 30 min
- 9
For the caramel layer, combine butter, soft brown sugar, sweetened condensed milk, and golden syrup in a saucepan.
⏱️ 2 min
- 10
Heat the mixture gently over low to medium heat, stirring continuously until all ingredients are combined and melted.
⏱️ 5 min
- 11
Continue to simmer and stir for at least 10-15 minutes, or until the caramel darkens in colour and significantly thickens.
⏱️ 15 min
- 12
Remove the saucepan from the heat. Add the smoked salt flakes and vanilla essence to the caramel mixture and mix well.
⏱️ 1 min
- 13
Carefully pour the warm caramel mixture over the cooled shortbread base in the tin. Gently tap the tin on the worktop to help distribute the caramel evenly.
⏱️ 2 min
- 14
Place the tin into the fridge to allow the caramel layer to set completely. This will take at least 1 hour.
⏱️ 60 min
- 15
Once the caramel layer is set, melt the plain chocolate and dark chocolate together (e.g., in a measuring jug in the microwave or over a double boiler).
⏱️ 3 min
- 16
Stir the melted chocolate thoroughly until smooth.
⏱️ 1 min
- 17
Pour the melted chocolate over the set caramel layer. Tap the tin multiple times on the worktop to ensure the chocolate topping is level and evenly spread.
⏱️ 2 min
- 18
Return the tin to the fridge to allow the chocolate layer to set firm. This will take at least 1 hour.
⏱️ 60 min
- 19
Once all layers are completely set, use a sharp knife to cut the Millionaire Shortbread into desired squares.
⏱️ 2 min
- 20
Store the Millionaire Shortbread in the fridge.
Kitchen Tools
Millionaire Shortbread
For the Shortbread Base
- 150 g plain flour, sifted
- 50 g corn flour, sifted
- 160 g butter, softened
- 85 g caster sugar
- 1 pinch salt
For the Caramel Layer
- 160 g butter
- 160 g soft brown sugar
- 395 g sweetened condensed milk, from a tin
- 3 tablespoons golden syrup
- 1 teaspoon smoked salt flakes
- few drops vanilla essence
For the Chocolate Topping
- 80 g plain chocolate
- 80 g dark chocolate
Instructions
- 1
Preheat your oven to 160°C (fan forced). Grease an 8” x 10” (20 x 26cm) tin with butter.
⏱️ 5 min•🌡️ 160 - 2
In a stand mixer bowl, sift together the plain flour and corn flour. Add the softened butter, caster sugar, and a pinch of salt.
⏱️ 3 min - 3
Using a paddle attachment, mix all ingredients until a combined dough forms. The dough will appear crumbly.
⏱️ 2 min - 4
On a lightly floured surface, roll out the shortbread dough to a rough rectangle, ensuring it's no bigger than your greased tin.
⏱️ 3 min - 5
Carefully place the rolled dough into the prepared tin. Cut the dough to fit the tin, using any excess pieces to fill in corners or gaps.
⏱️ 2 min - 6
Prick the entire surface of the shortbread dough all over with a fork.
⏱️ 1 min - 7
Bake in the preheated oven for 20 minutes.
⏱️ 20 min•🌡️ 160 - 8
Allow the shortbread base to cool completely in the tin after baking. This will take at least 30 minutes.
⏱️ 30 min - 9
For the caramel layer, combine butter, soft brown sugar, sweetened condensed milk, and golden syrup in a saucepan.
⏱️ 2 min - 10
Heat the mixture gently over low to medium heat, stirring continuously until all ingredients are combined and melted.
⏱️ 5 min - 11
Continue to simmer and stir for at least 10-15 minutes, or until the caramel darkens in colour and significantly thickens.
⏱️ 15 min - 12
Remove the saucepan from the heat. Add the smoked salt flakes and vanilla essence to the caramel mixture and mix well.
⏱️ 1 min - 13
Carefully pour the warm caramel mixture over the cooled shortbread base in the tin. Gently tap the tin on the worktop to help distribute the caramel evenly.
⏱️ 2 min - 14
Place the tin into the fridge to allow the caramel layer to set completely. This will take at least 1 hour.
⏱️ 60 min - 15
Once the caramel layer is set, melt the plain chocolate and dark chocolate together (e.g., in a measuring jug in the microwave or over a double boiler).
⏱️ 3 min - 16
Stir the melted chocolate thoroughly until smooth.
⏱️ 1 min - 17
Pour the melted chocolate over the set caramel layer. Tap the tin multiple times on the worktop to ensure the chocolate topping is level and evenly spread.
⏱️ 2 min - 18
Return the tin to the fridge to allow the chocolate layer to set firm. This will take at least 1 hour.
⏱️ 60 min - 19
Once all layers are completely set, use a sharp knife to cut the Millionaire Shortbread into desired squares.
⏱️ 2 min - 20
Store the Millionaire Shortbread in the fridge.