The Step by Step Guide to Making the Best Millionaire’s Shortbread (Video Tutorial Included)

(This post has been updated from the original April 2014 version to provide a better experience for you)

Welcome to the ultimate step by step guide to making the best EVER Millionaire’s shortbread! A British classic, this incredibly delicious treat is seriously hard to say no to. No one really knows exactly where it originated from but I can tell you this with certainty – EVERYONE loves it! Whether it’s the original 3 tiered recipe or a modern twist version, (like this amazing snickers millionaire shortbread) you know it’s going to disappear much quicker than it was made. It may take a little time to make but you know it’s going to be totally worth it. Plus, this super easy to follow step by step picture recipe will give you all the tips and tools you need to make it perfectly every single time.

Millionaire's Shortbread on Baking Paper

I know it’s popular all round but, I have to say with complete honesty, millionaire’s shortbread is literally one of my most favourite treats in the whole wide world. (Although my Chocolate Orange Caramel Shortbread is a very close second!)

I mean come on – what’s not to like?? That crunchy crumbly biscuit base topped with a rich and buttery soft caramel, all smothered in a silky smooth layer of milk chocolate… ok have I sold it to you yet? Millionaire’s Shortbread is amazing, FACT!

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Helpful Hints

If I could offer any preemptive words of advice for you, it would be to take your time and read the recipe all the way through before you start. Prepping your ingredients before you begin is almost always a good idea too. There’s nothing worse than getting to a critical part of a recipe then realising you have to pause to weigh another ingredient – then you go back to what you were doing and it’s already ruined. Never a good thing!

Big fan of the whole shortbread thing? You’ll love this CRAZY good, melt in the mouth shortbread cookies recipe too!

Millionaire's Shortbread on Baking Paper

Top Tips to Make the Best Millionaire’s Shortbread Every Time

  • Make sure you leave an overhang when you line your tin with baking paper. This will make it much easier to remove later.
  • Don’t be tempted to increase the heat to speed up the cooking of the caramel. It will likely catch on the bottom and burn because you can’t stir it quick enough! Just be patient. Good things come to those who wait.
  • It’s best to allow each layer to cool completely before moving onto the next step so you get those beautiful clean lines between the layers when you cut it.
  • Make sure the butter you use in the biscuit dough is at room temperature. Ingredients blend together much better in baked goods when they’re all the same temperature.
  • Treat yourself to a sugar thermometer. Yes it’s possible to do it without but it’s very difficult unless you’re a trained pastry chef! (Which I’m not.) They’re super cheap and well worth the investment.

 

Millionaire's Shortbread on Baking Paper

Millionaire’s Shortbread Recipe

Here is what you will need to make 12 pieces.

(For a printer friendly version, see the recipe card at the end of this post)

For The Biscuit Base

  • 125g (1/2 cup) Unsalted Butter, Room Temp
  • 50g (1/4 cup) Golden Caster Sugar
  • 175g (1 + 1/3 cup) Plain Flour
  • Pinch Salt

 

For the Caramel

  • 200g (2/3 cup) Condensed Milk
  • 125g (1/2 cup) Unsalted Butter
  • 125g (2/3 cup) Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch Salt

 

For the Topping

  • 200g (7oz) Good Quality Milk Chocolate

 

Equipment

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

 

Lightly grease & line the base of your baking tray – make sure to leave an overhang. (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 Layer

Either in a stand mixer or a large bowl using an electric hand whisk, cream together the butter (125g (1/2 cup) & sugar (50g | 1/4 cup) until light and fluffy.

Millionaire's Shortbread: Making the cookie dough in a stand mixer

Then sift in the flour (175g | 1 + 1/3 cup) & add the salt (pinch). Mix until you get a crumbly dough.

Millionaire's Shortbread: Making the cookie dough in a stand mixer

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: cookie dough in the prepared tin

Millionaire's Shortbread: baked cookie dough in the prepared tin

Leave to one side to cool whilst you make the caramel.

To Make the Caramel Layer

Add all the ingredients into a large, heavy based saucepan and set over a medium heat. (200g | 2/3 cup Condensed Milk, 125g | 1/2 cup Unsalted Butter, 125g | 2/3 cup Golden Caster Sugar, 2 tbsp Golden Syrup, 1 tsp Vanilla Extract, Pinch of Salt.)

Millionaire's Shortbread: Making the caramel in a saucepan

Stir until the sugar has dissolved then bring to the boil, stirring often.

Millionaire's Shortbread: Making the caramel in a saucepan

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.)

Millionaire's Shortbread: Making the caramel in a saucepan

Pour the thick mixture over the biscuit base, spread evenly and set aside to cool.

Millionaire's Shortbread: Caramel poured over the biscuit

Whilst the caramel is setting, we need to make the topping.

To Make The Chocolate Layer

Break the chocolate (200g | 7oz) 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: Melting the chocolate

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: melted chocolate poured on the top

If you have tempered your chocolate, allow to set completely at room temperature. If you put it in the fridge it will lose 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.

Store in an airtight container at room temperature and consume within 5 days. (As if it’s going to last that long!)

Millionaire's Shortbread on Baking Paper

And that’s how you make the greatest sweet treat in the history of the world! When you get it right (as you obviously will have done using my easy to follow recipe!) Millionaire’s Shortbread is truly exquisite. Definitely a treat you will be proud to share with family and friends! Or maybe just ‘taste test‘ the whole batch… you know, just in case!

Want to make baking easier?

It’s always easier and way less frustrating when you have the right equipment! Check out my handy guide for Products that Make Baking Easier. You can thank me later…

 

Have you Made This Recipe?

Will this classic sweet treat be making an appearance in your household? I’d love to know if they are! Send me your pics and comments on Facebook, Twitter & Instagram or email me at misskitchenmason@gmail.com.

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Millionaire's Shortbread on Baking Paper

Millionaire's Shortbread on Baking Paper

Best Ever Millionaire's Shortbread Recipe

Best Ever Millionaire's Shortbread Recipe

Yield: 12 Servings
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Millionaire's shortbread is an absolute CLASSIC! What's not to love? A crunchy biscuit base, a sultry caramel middle and finished off with silky smooth chocolate... Yep - I'm sold!

Ingredients

For The Biscuit Base

  • 125g (1/2 cup) Unsalted Butter, Room Temp
  • 50g (1/4 cup) Golden Caster Sugar
  • 175g (1 + 1/3 cup) Plain Flour
  • Pinch Salt

For the Caramel

  • 200g (2/3 cup) Condensed Milk
  • 125g (1/2 cup) Unsalted Butter
  • 125g (2/3 cup) Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch Salt

For the Topping

  • 200g (7oz) Good Quality Milk Chocolate

Equipment

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

Instructions

The Biscuit Base

  1. Grease and line the baking tin then preheat your oven to 190°C/Fan 170°C.
  2. Beat together the butter & sugar in a stand mixer until light and fluffy.
  3. Sift in the flour & add the salt. Mix until a dough forms.
  4. Tip into the prepared tin, flatten out as evenly as you can then prick all over with a fork.
  5. Bake in the oven for 15-20 mins until just golden on top. Leave to cool.

The Caramel

  1. Put all the ingredients into a large saucepan and turn the heat to medium
  2. Stir until the sugar has dissolved then bring to the boil. STIR OFTEN.
  3. Once boiling, stir continuously so it doesn't catch & burn on the bottom.
  4. When it becomes thick and is a light caramel colour (or hits 107°C on a thermometer) take off the heat and keep stirring for a minute just to stop it from catching on the bottom.
  5. Pour the caramel over the biscuit base, spread evenly and leave to cool.

Chocolate Topping

  1. Place the pieces of chocolate into a glass bowl. Switch your microwave to half power and heat for 30 seconds.
  2. Stir it well, then heat again in 10 second intervals (stirring between) until two thirds melted. The retained heat in the glass bowl will melt the rest, just stir stir stir until completely melted. (This is how to easily temper your chocolate in a microwave!)
  3. Pour the melted chocolate over the caramel and smooth it out using the back of a wooden spoon.
  4. Set completely at room temperature then cut into 12 slices.

Notes

Store in an airtight container at room temperature and consume within 5 days.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 413 Total Fat: 23g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 54mg Sodium: 61mg Carbohydrates: 47g Fiber: 1g Sugar: 34g Protein: 4g
Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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36 thoughts on “The Step by Step Guide to Making the Best Millionaire’s Shortbread (Video Tutorial Included)”

  1. Oh my, that caramel layer. It all looks SO good!

    1. Miss KitchenMason says:

      Aww thanks Julie!! Emma x

  2. Barbara A Schreck says:

    Golden syrup — is that corn syrup or maple syrup?

    1. Miss KitchenMason says:

      Hi Barbara. If you’re based in the US I think corn syrup is the closest thing you can get. It’s not the same flavour wise and I believe it’s a little runnier than golden syrup, but it should achieve the same thing. Emma x

  3. Debra L. Caraballo says:

    May be a silly question, but have to be completely sure! The condensed milk in the recipe; is that the thick sweetened condensed milk? Thanks in advance!

    1. Miss KitchenMason says:

      Hi Debra. It’s not a silly question at all! Yes, it is the sweetened thick condensed milk. That’s pretty much all you can buy here in the UK – hence why I didn’t specify. Apologies! Emma x

  4. Isobelhughes says:

    Hi does it have to be unsalted butter?thanks

    1. Miss KitchenMason says:

      Hi Isobell. I personally always use unsalted butter when I bake because I like to control the amount of salt used. You could try regular salted butter and omit the pinches of salt in the recipe but it may still taste a little too salty. Emma x

  5. #indiana says:

    look amazing….
    just like costa coffee and i love costa coffee do anything to have one of those right now!

    1. Miss KitchenMason says:

      Hahaha I love it! Thank you so much for your kind words Indiana 🙂 Emma x

  6. #indiana says:

    wow they look gorgeous.
    will try them soon

    1. Miss KitchenMason says:

      Yay!! So happy you like my recipe. Hope you get to try it out soon 🙂 Emma x

  7. Rachelle says:

    Hey,

    I tried your recipe!
    Because they don’t really sell golden syrup in the Netherlands I replaced it with some honey.
    It’s delicious ! Probably be making this more often!

    Thanks a lot !

    1. Miss KitchenMason says:

      Hi Rachelle. I’m SO happy that you loved the recipe and thank you so much for sharing with me! (It literally made my day!) Honey is a great replacement for golden syrup. Emma x

  8. Emily says:

    I’m 14 and I just made this with my cousin it is amazing thanks

    1. Miss KitchenMason says:

      Aww that’s fantastic Emily, I’m so glad you liked my recipe! Thank you so much for sharing with me! Emma x

  9. 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 🙂

  10. 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 : )

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

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

  12. 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 😉

  13. That’s looks so perfect!

  14. 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 🙂

  15. 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

  16. 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!

  17. mmmarzipan says:

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

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

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

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