Wednesday, November 26

Millionaire's Shortbread

I'm back!!! And yes, I'm doing it in fashion.

I've got caramel and chocolate flying all over the shop for this blog post...

As I said before, I've been suffering under work deadlines, job interviews, and dissertation talks. Lots of fun stuff like that has obviously meant a lot of coffee was needed to keep me alive and with the plot, so I've recently spent a lot of time (and money) in my student union coffee shop. Inside this caffeine scented haven, they sell the most delicious, sweet, and crumbly millionaire's shortbread.

It's safe to say I'm addicted. It's basically become such a necessity that it's become one of my 5 a day.

I had never made millionaire's shortbread before, I have no idea why, but it is actually pretty simple once you get the hang of it.

I actually made two batches...

The first looked a lot prettier before it was cut. It had a thicker layer of chocolate, the feathering was neater, and it just on the whole looked more yummy... However, the chocolate was so damn thick that it just splintered and was a nightmare to cut. (It also didn't last long enough for me to take photos!)

The second batch was different. The caramel was deeper in flavour, I managed to keep a few slices to photograph, and the shortbread was very light and buttery.... However, the chocolate was too thin (I'll explain the best technique for this below), and rather annoyingly, it ruined the feathering and some of the caramel pushed through, (hence the cracked tops in the photos.)

So, even though I love you and this is a very cheap bake to make, I don't have the time nor the funds to make a 'perfect and professional' looking third batch. I'm just going to give you the way that I will, eventually, make my third! (Yes, it is that damn good. I've eaten 4 squares today alone.)

To make your own millionaires shortbread, you will need:


- 250g plain flour

- 75g caster sugar

- 175g butter, softened


- 100g butter/margarine

- 100g light muscavado sugar

- 2x 397g cans condensed milk


- 400g milk chocolate

- 50g white chocolate (if doing the feathering)

Preheat your oven to 180C/160 fan and line a 20x30cm tin with baking parchment.

In a large mixing bowl, add the sugar, butter, and flour for the shortbread and using your fingers (like when making a crumble), rub the butter into the flour/sugar.

The dough will eventually come together to the size of breadcrumbs, then gently knead it together so it forms a ball.

Press this dough down into the tray and use your fingers and palm of your hand to spread out evenly and thinly.

Take a fork and lightly prick all over the shortbread before sliding into the oven to cook for 20 mins or until golden.
Leave to cool completely.

In the meantime, pop the sugar, butter, and condensed milk into a large saucepan to make the caramel filling.

Heat gently until the sugar has dissolved, then bring to the boil, stirring all of the time. Next, reduce the heat and simmer very gently for about 5 minutes, still stirring constantly, until the mixture has thickened slightly.

Pour it all over the shortbread and leave to cool.

Once the caramel has cooled, melt three quarters of the milk chocolate in the microwave carefully, (i.e. in 30 second sessions, stirring inbetween), or in a heatproof bowl over a simmering pan of water. Pour evenly oven the caramel and try to spread it as far as possible. Melt the last quarter of the chocolate and use it to cover any gaps or thicken an area of chocolate if needed.

Once covered, melt the white chocolate and pipe into lines across the milk chocolate. (The simplest way to do this is to spoon it into a plastic bag and cut off one corner.)

Take a cocktail stick and drag it through the chocolate, each line in opposite directions.

Voila! It looks a lot more impressive than it really is & is utterly simple really...

Slide into the fridge (preferably overnight) or at least for a few hours.

When it comes to cutting up the shortbread, first of all score the chocolate to form the lines for cutting. Put a knife into a mug of boiling water to heat up. With each cut, quickly take the knife out of the water, wipe off any excess and carefully cut across the scored lines.

(This takes some practice, so don't fret if it spikes everywhere.)

 So, I hope I've come back to the recipe posts with some style. I'm sorry if your stomachs have felt neglected recently and you missed the regular posts on the blog, I've got some excited bits and bobs planned in the line up to Christmas... Only 30 days to go after all!

P.S... This shortbread below, yep that bad boy...

The second the photography was over... I sat there, (smug), drinking my coffee and nibbling on my shortbread in a Christmas jumper. Yes, they are now allowed, I'm declaring it!

Mmmm.... Is it time to make that third batch yet?


  1. Oh my gosh, this looks like heaven!


  2. Mmmmm, had been wondering about my xmas baking gift plans for this year - pah, who wants cupcakes when you can have this. Looks yummy x

  3. Looks so yummy! Will definitely be making these at some point! Beth xxx

  4. Millionaire's Shortbread is one of my all time favourite treats, I just love the crumbly, sticky, soft combination. I've never made it myself though...think I'll leave that to more experienced hands!!

    Heather x

  5. The new design (please tell me it's new. Maybe just new to me? Either way . . . ) is looking fiiiiiine! I love it!

  6. Definitely time to make a third batch and maybe send some my way. I think I'm definitely going to recreate the recipe and maybe pop my own spin on it!


    Katie <3

  7. Correct my dear, correct! x

  8. Thanks Allie! I worked on it this summer, took me ages but I'm glad you like it! x


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