Millionaire's Shortbread
Buttery shortbread, thick golden caramel and a layer of chocolate: the richest traybake in the tin.
- Prep
- 30 min
- Cook
- 35 min
- Total
- 3 hr
- Makes
- 16 servings
- Difficulty
- Medium
Millionaire's shortbread, also called caramel shortbread or caramel shortcake, is a fixture of Scottish tearooms and coffee mornings. Its three layers each need care: a shortbread base baked until pale gold, caramel boiled until it is thick enough to set, and chocolate that is melted gently.
Ingredients
Shortbread
- 200gplain flour
- 60gcaster sugar
- 150gunsalted butter, softened
Caramel
- 100gunsalted butter
- 100glight soft brown sugar
- 397gcondensed milk, 1 tin
Topping
- 200gmilk or dark chocolate, or a mixture
Equipment
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- 20 cm square cake tinHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Small saucepanHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Large mixing bowlHow to chooseShop on Amazon(affiliate link, opens in a new tab)
- Digital kitchen scalesHow to chooseShop on Amazon(affiliate link, opens in a new tab)
Method
- 1
Heat the oven to 180°C / 160°C fan / gas 4. Line a 20 cm square tin with baking paper. Rub the butter into the flour and sugar until it clumps, then press firmly and evenly into the tin. Prick with a fork and bake for 20–25 minutes until pale golden. Cool.
Photo: Elumineau · CC BY-SA 4.0 (cropped) - 2
Put the butter, sugar and condensed milk in a heavy saucepan and melt over a low heat. Bring to a gentle boil and cook for 6–8 minutes, stirring constantly and scraping the bottom, until thick and a shade darker. Pour over the base and chill until set, about 1 hour.
- 3
Melt the chocolate in a bowl over barely simmering water, or in short bursts in the microwave. Pour over the caramel and spread evenly. Leave to set, then lift out and cut into 16 squares with a hot knife.
Photo: Roozitaa · CC BY-SA 3.0 (cropped)
Tips
Start with a plain shortbread if you are new to it: the base is the same idea.
Using a different tin? Our cake tin converter scales the quantities. See also baking trays and tins.
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If it goes wrong
| Problem | Likely cause | Fix |
|---|---|---|
| Caramel runny and won't set | Not boiled long enough | Boil, stirring constantly, until it thickens and darkens slightly |
| Caramel grainy or burnt spots | Not stirred, or heat too high | Use a heavy pan, a low boil and keep scraping the bottom |
| Chocolate cracks when cut | Cut straight from the fridge | Let it stand 10 minutes and use a knife dipped in hot water |
Guides for this recipe
Buying guide
Best Sandwich Tins for Victoria Sponge
How-to
Essential Equipment for British Baking
Buying guide
Baking Trays and Bun Tins: What You Need
Buying guide
Springform and Deep Cake Tins: A Guide
Buying guide
Kitchen Scales for Baking: What to Look For
Buying guide
Mixing Bowls: Glass, Steel or Ceramic?
Kitchen design
Copper Pans in the Kitchen: Cooking, Display and Care
Buying guide
Saucepans: Stainless, Non-Stick or Copper?
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