Millionaires Shortbread

Millionaires Shortbread

Millionaires Shortbread

Recipe by James MortonCourse: Cakes, Bakes and PastriesCuisine: Australian, ScotlandDifficulty: Medium


Prep time


Cooking time




Total time



A buttery shortbread base covered in soft caramel topped with luxurious dark chocolate

What You Will Need
8″ square cake tin


  • For the Shortbread
  • 100 g butter salted/softened

  • 50 g caster sugar

  • 150 g plain flour

  • For the Caramel
  • 200 g condensed milk ½ can

  • 150 g butter salted

  • 50 g caster sugar

  • 50 g golden syrup

  • For the chocolate topping:
  • 200 g dark chocolate Minimum 70% cocoa solids


  • Preheat your oven to 160°C/140°C fan/375°F/Gas 3.
  • Line the bottom of an 8-inch square cake tin with baking parchment and grease the sides.
  • For the Shortbread
  • Beat the butter and sugar in a large bowl with a wooden spoon until they are completely combined.
  • Add the flour and with your hand gently bring it all together until you have a dough-like ball of pastry and a clean bowl.
  • You don’t need to add any form of liquid, you just want to mix the butter and flour together.
  • Place the dough onto the cake tin and press it out with your hands to cover the base trying to get it as even as possible,
  • Place the tin in the oven and bake for 10–15 minutes or until the edges are just turning a golden brown
  • Set aside to cool in the tin
  • For the Caramel
  • Place all the caramel ingredients into a saucepan and place over a medium-high heat, stirring gently.
  • As the butter and sugar start to melt and heat up, you may see some dark shreds appearing, stir the mixture at a greater pace to incorporate the dark patches, turn the heat down slightly and keep stirring until the right consistency and colour are achieved.
  • You are looking for a deep golden brown
  • When ready, pour the caramel over the cooled shortbread and spread out evenly
  • Leave this to cool for at least an hour (the longer the better)
  • For the Chocolate topping
  • Break the chocolate into small chunks and place in a glass bowl over a pan of simmering water.
  • Make sure the bottom of the bowl is not touching the water.
  • Begin to stir the chocolate as it melts,
  • Keep stirring gently until the chocolate has completely melted and remove from the heat.
  • You don’t want the chocolate to get too hot otherwise you will lose the shine
  • Pour it onto your cooled caramel surface and spread gently with a knife.
  • Shake the tin a little to get a nice even surface
  • Leave it to set in a cool place (not in the fridge) for at least an hour
  • To slice it into squares, run a knife under hot water and slice down the middle, run the knife under hot water again and slice the two halves down the middle.
  • Turn the tin around and repeat the same, running your knife under hot water each time before slicing.
  • warm wet knife will give you a sharp clean cut.
  • Your Millionaire Shortbread is ready to eat. Enjoy!

Recipe Video