Millionaire's Shortbread
Millionaire's Shortbread Say it: mil-yuh-NAIRZ SHORT-bred
Millionaire's Shortbread is a Scottish teatime traybake with three distinct layers: a crisp, buttery shortbread base, a soft golden caramel, and a glossy chocolate topping. It is a bakery and café favourite across the United Kingdom, served in small squares because it is very rich. The contrast of crumbly biscuit, chewy caramel and snapping chocolate is what makes it special. A pot of tea is the classic partner.
Millionaire's Shortbread
Millionaire's Shortbread
Pronounced mil-yuh-NAIRZ SHORT-bred
- Serves
- 16
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, milk, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Shortbread base
Caramel layer
Chocolate topping
Method
Heat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking tin with parchment paper, leaving an overhang on two sides.
In a bowl, whisk the flour, caster sugar and salt. Add the cold cubed butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs. Knead briefly until the dough just comes together; do not overwork it.
Press the dough firmly and evenly into the prepared tin. Prick all over with a fork and chill for 15 minutes if the kitchen is warm. Bake for 25–30 minutes, until pale golden and set. Cool completely in the tin.
For the caramel, combine the butter, brown sugar, golden syrup and condensed milk in a heavy saucepan. Warm over low heat, stirring until the butter melts and the sugar dissolves.
Raise the heat to medium and bring to a gentle boil, stirring constantly. Cook for 8–12 minutes, until the caramel thickens, turns pale golden and a trail briefly holds when you draw the spoon across the bottom of the pan. Remove from the heat.
Pour the caramel over the cooled shortbread and spread it level. Let it cool for 15 minutes, then refrigerate for 1 hour, until firm.
Melt the chocolate in a heatproof bowl over barely simmering water, or in short microwave bursts, stirring until smooth. Pour it over the firm caramel and tilt the tin to spread it evenly.
Refrigerate for 1–2 hours, until the chocolate is set. Lift the slab out by the parchment, trim the edges if you like, and cut into 16 squares with a warm knife.
Regional variants
For a salted version, stir a pinch of flaky sea salt into the caramel and sprinkle a little over the chocolate. Dark chocolate makes the squares less sweet and more intense.
Cook's notes
- Stir the caramel constantly and keep the heat moderate; it can catch and burn quickly once it starts to bubble.
- Let the shortbread cool completely before adding caramel, or the layers will slide and the base may soften.
- For clean squares, warm the knife in hot water and wipe it dry between cuts.
Serve with
Tea, coffee, or a glass of cold milk.
Make ahead and storage
Store in an airtight container in a cool place for 3–4 days or refrigerate for up to 1 week; serve at room temperature.
