Description
This classic Millionaire’s Shortbread features a buttery, crumbly shortbread base topped with a rich, golden caramel layer and finished with a decadent milk and white chocolate feathered topping. Perfectly balanced in sweetness and textures, this indulgent treat is made from scratch with simple ingredients and baked to perfection.
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
- Preheat and prepare: Preheat your oven to 180°C (350°F) and line an 8-inch square baking tin with parchment paper.
- Make the shortbread dough: In a large bowl, combine 210 g unsalted butter and 85 g caster sugar until fully mixed but not fluffy. Sift in 300 g plain flour and 0.5 tsp salt, then bring the dough together until soft and slightly crumbly.
- Bake the shortbread base: Press the dough evenly into the prepared tin and prick the surface all over. Bake in the preheated oven for 20-25 minutes, or until lightly golden (about 22 minutes).
- Prepare the caramel: While the shortbread bakes, place 397 g condensed milk, 150 g unsalted butter, 60 g golden syrup, and 60 g caster sugar into a large saucepan. Heat gently until the butter melts and sugar dissolves, then increase to medium heat and cook, stirring constantly for 15-20 minutes until the mixture turns a rich caramel color.
- Assemble caramel layer: Once the shortbread is baked and caramel is ready, carefully pour the hot caramel over the shortbread base. Spread evenly with a spatula or by gently shaking the tin. Allow to set completely at room temperature.
- Melt chocolates: Melt 250 g milk chocolate and 30 g white chocolate separately, using a double boiler or microwave in short bursts, stirring frequently.
- Apply chocolate topping: Pour the melted milk chocolate over the set caramel, spreading evenly. Tap the tin gently on the countertop to release air bubbles; pop any bubbles with a toothpick.
- Create feathered design: Drizzle the melted white chocolate in diagonal lines over the milk chocolate. Use a toothpick or skewer to drag the white chocolate lines back and forth in the opposite direction, creating a feathered effect.
- Set and serve: Allow the chocolate topping to set completely at room temperature or in the fridge if preferred. Once set, slice into squares using a warm, dry knife and serve.
Notes
- Use a warm, dry knife to cut to prevent cracking of chocolate and caramel layers.
- Golden syrup can be substituted with corn syrup if unavailable.
- Constant stirring during caramel cooking prevents burning and ensures smooth texture.
- Allow caramel to cool and set fully before adding chocolate for clean layers.
- For a quicker set, refrigerate after assembling the chocolate topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
