Description
This Millionaire’s Shortbread recipe features a buttery shortbread base topped with a rich, golden caramel layer and finished with a feathered milk and white chocolate topping. Perfectly balanced in sweetness and textures, it’s an indulgent treat ideal for sharing or special occasions.
Ingredients
Shortbread Layer
- 210 g (¾ cup + 3 tbsp) unsalted butter
- 85 g (¼ cup + 3 tbsp) caster sugar
- 300 g (2 cups + 2 tbsp) plain (all-purpose) flour
- 0.5 tsp salt
Caramel Layer
- 397 g (14 oz) condensed milk
- 150 g (½ cup + 3 tbsp) unsalted butter
- 60 g (3 tbsp) golden syrup (substitute: corn syrup)
- 60 g (¼ cup + 1 tbsp) caster sugar
Chocolate Topping
- 250 g (1 ¾ cups + 3 tbsp) milk chocolate
- 30 g (3 tbsp + 2 tsp) white chocolate
Instructions
- Prepare Shortbread Layer: Preheat your oven to 180C (350F) and line an 8-inch square baking tin with parchment paper. In a large bowl, combine the butter and caster sugar until well mixed but not fluffy. Sift in the flour and salt, then press the mixture together until it forms a soft, slightly crumbly dough. Press this dough evenly into the prepared tin and prick all over with a fork. Bake for 20-25 minutes, or until the shortbread is lightly golden and firm to the touch. Remove from oven and allow to cool slightly.
- Make Caramel Layer: While the shortbread is baking, combine the condensed milk, butter, golden syrup, and caster sugar in a large saucepan over gentle heat. Stir gently until the butter melts and sugar dissolves, then increase to medium heat. Continue cooking, stirring constantly to avoid burning, until the mixture turns a rich golden caramel color, about 15-20 minutes. Remove from heat once ready.
- Assemble Caramel on Shortbread: Pour the hot caramel carefully over the baked shortbread base in the tin. Use a spatula or gently shake the tin to spread the caramel evenly. Allow the caramel layer to cool and set completely at room temperature.
- Prepare Chocolate Topping: Melt the milk chocolate and white chocolate separately, using a microwave or double boiler. Pour the melted milk chocolate over the set caramel layer, spreading it evenly. Tap the tin gently to remove any air bubbles; pop bubbles with a toothpick if needed.
- Create Feathered Effect: While the milk chocolate is still soft, drizzle the white chocolate diagonally over it. Use a toothpick or skewer to drag the white chocolate lines back and forth in the opposite direction, creating a decorative feathered pattern without scraping the caramel below.
- Set and Serve: Allow the chocolate topping to set fully at room temperature, or refrigerate if desired to speed up setting. Once set, cut into squares with a warm, dry knife to prevent cracking. Enjoy this decadent treat!
Notes
- Use a warm knife when cutting the bars to prevent the chocolate from cracking.
- Golden syrup can be substituted with corn syrup if unavailable.
- Keep stirring the caramel constantly to avoid burning and ensure a smooth texture.
- Set the chocolate at room temperature for the best texture, or chill for faster setting.
- Store leftover shortbread in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
