Millionaire’s Shortbread!

 

 

Millionaire's Shortbread!This sexy little number is literally one of my most favourite treats in the whole wide world. I mean come on, what’s not to like?? That crunchy, biscuit base topped with a rich yet sweet caramel, all finished with a silky, smooth layer of chocolate smeared over the top… have I sold it to you yet? Millionaire’s Shortbread is amazing, so there! Lets get started.

Here is what you will need to make 12 pieces.

For The Biscuit Base

  • 125g Unsalted Butter
  • 50g Golden Caster Sugar
  • 175g Plain Flour
  • Pinch Salt

 

For the Caramel

  • 200g Condensed Milk
  • 125g Unsalted Butter
  • 125g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch Salt

 

For the Topping

  • 200g Good Quality Milk Chocolate

 

Equipment

  • 18cm x 28cm Baking Tray
  • Sugar Thermometer (Optional but very handy)

 

Millionaire’s Shortbread Recipe

Lightly grease & line the base of your baking tray – overhang two opposite sides. (This will help when it comes to getting it out the tray.)

Preheat your oven to 190°C/Fan 170°C.

To make the biscuit base – either in a stand mixer or a large bowl using an electric hand whisk, cream together the butter & sugar until light & fluffy.

Millionaire's Shortbread!Sift in the flour & add the salt. Mix until you get a crumbly dough.

Millionaire's Shortbread!Tip this straight out into the prepared tray, flatten out as evenly as you can then prick the base all over with a fork.

Pop into the oven to bake for about 15-20 mins until just turning golden on top.

Millionaire's Shortbread!

Millionaire's Shortbread!Leave to one side to cool whilst you make the caramel.

The Caramel

Add all the ingredients into a large, heavy based saucepan and set over a medium heat.

Millionaire's Shortbread!Stir until the sugar has dissolved then bring to the boil, stirring often.

Millionaire's Shortbread!Once boiling, stir continuously and fairly vigorously. If it catches on the bottom, you will get horrible lumps of burnt caramel running through the mixture.

When it turns a light caramel colour & becomes thick, (or reaches 107°C on a sugar thermometer) remove from the heat and keep stirring briefly just to stop it from catching on the bottom. (The pan will still be very hot.) Pour the thick mixture over the biscuit base, spread evenly and set aside to cool.

Millionaire's Shortbread!

Millionaire's Shortbread!Whilst the caramel is setting, we need to make the topping.

Chocolate Topping

Break the chocolate into pieces and chop roughly. Either in a microwave or in a glass bowl set over a pan of barely simmering water, melt gently & stir until smooth and shiny.

Millionaire's Shortbread!If you want to temper your chocolate melt 3 quarters of it in a glass bowl over barely simmering water then heat gently to 45°C. Have a larger bowl/sink of cold water ready.

Once it reaches 45°C, remove from the heat and add in the remaining quarter of chocolate. Place the bowl into the cold water and keep stirring until the chocolate has cooled to 30°C. Be careful not to get any water in the bowl as the chocolate will seize and become unusable.

Pour this over the caramel layer and smooth it out evenly using the back of a wooden spoon.

Millionaire's Shortbread!If you have tempered your chocolate, allow to set completely at room temperature. If you put it in the fridge it will loose that lovely shine you worked so hard to keep. Alternatively, if you are impatient, like me, put it into the fridge to set faster before removing from the tray and cutting into 12 slices.

Millionaire's Shortbread!And that’s how you make the greatest sweet treat in the history of the world! If I could offer any words of advice with this it would be to just take your time, particularly with the caramel. It took me about 15 minutes to get to the light caramel colour stage. If you rush it by increasing the heat it, chances are – your Millionaire’s Shortbread won’t end well. (Trust me, I’m speaking from experience!)

On the bright side though, when you do get it right,  Millionaire’s Shortbread is truly exquisite. Definitely a treat you will be proud to share with family and friends!

I hope you all enjoyed the post. Until next week you lovely lot!

Miss KitchenMason

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24 thoughts on “Millionaire’s Shortbread!”

  1. Oh wow, this is my faorite treat ever. and this recipe turned out just perfect for us. Thanks for sharing.

    Simon

    1. Miss KitchenMason says:

      Fantastic! So glad you liked it Simon 🙂

  2. Rosie says:

    Do i have to add the golden syrup?

    1. Yes, you do really. Do you not have any where you’re from?

      1. Rosie says:

        I do its just i like to keep it as simple as possible thats all : )

  3. This looks sooo good and your pictures are gorgeous!

    1. Thank you so much! That’s very sweet if you to say 🙂

  4. Dave says:

    Made this tonight… It’s chilling in the refrigerator right now. Since I don’t have some of the ingredients, I had to sub a few things, but each part tasted amazing by itself. I’ll report back if it’s good 😉

  5. That’s looks so perfect!

  6. Crissy says:

    I absolutely love caramel slice. Millionaire’s Shortbread sounds so much classier though. Looking forward to giving it a go on the weekend. 🙂

    1. Aww thank you! You’ll have to let me know how you get on 🙂

  7. huntfortheverybest says:

    I’ve always wanted to try this. it looks so good!

    1. You should totally give it a go! And thank you very much 🙂 x

  8. mm1066 says:

    Reblogged this on Mother Cunning and commented:
    We’re back from Parkes and looking at a cold and dreary end to school holidays, so it’s going to be a special treat bake day! Some people call caramel slice “Millionaire’s Shortbread”, in any country it’s freakin; delicious and we’re going to make some today!

  9. mmmarzipan says:

    Looks like perfection to me! Love the step-by-step images. Happy birthday to your mum!

    1. Awww thank you very much!

  10. These look amazing! Thanks for the recipe! 🙂

    1. Thank you so much! And you’re very welcome 🙂

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About Me
I am not trained & I am not perfect. I simply enjoy cooking, eating & learning about food! So come and join me on my step by step culinary adventures!

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