Shortbread, caramel and chocolate. What’s not to like? Millionaires Shortbread isn’t hard to make. Granted that making caramel is not an everyday occurrence, but if you aren’t looking for BakeOff perfection it isn’t a problem.
Millionaires Shortbread
My mother often baked these and we called them Candy Bars. It took me quite some time to realise that the thing people were calling Millionaires Shortbread – and hailed as a new thing – was something we had enjoyed forever by a different name. So, as even my children know about Millionaires Shortbread and not Candy Bars, I have given in and changed the name.
The problem with caramel is that it can overcook on the bottom of the pan and then you stir it in. So that often makes people think caramel isn’t something to make at home, or that it’s ruined if this happens. But here’s the thing, it doesn’t matter. If you burnt most of the caramel it would taste awful, but a little bit really doesn’t make much difference and for Everyday Cooks that’s fine. Better a little burnt caramel than a shop-bought cake, I say. Which is just as well, because this did burn a bit and you can see some small dark flecks in the caramel layer. No-one else noticed and it certainly didn’t stop them scoffing the lot.
These days Millionaires Shortbread is an occasional treat for us (a bit like Polish Cake), partly because they are very more-ish and I can binge-eat them. I tend to reserve them for days when we have more people to eat them. Or days when a little self-indulgence is in order…
If you like this…
…Why don’t you try:
Mocha Squares
Chocolate Tiffin
The Ultimate Chocolate Brownies
Millionaires Shortbread
Ingredients
For the shortbread:
- 125 g butter
- 60 g caster sugar
- 180 g plain flour
For the caramel:
- 125 g butter
- 60 g caster sugar
- 100 g golden syrup (see tip)
- 400 g tin of condensed milk
Instructions
Preparation:
- Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
- Lightly grease the tin with butter, optionally lining the base with baking parchment or magic liner
For the shortbread:
- Mix the butter, sugar and flour. Use any sort of mixer or food processor
- Combine with your hands to make a smooth ball of dough
- Press into the tin with your fingers. Use the edge of an upside-down spoon to pull the edges of the dough level
- Cook for 20-25 minutes until pale golden brown
- Put the tin on a cooling rack.
For the caramel (while the shortbread is cooking):
- Weigh the butter, sugar and golden syrup into a saucepan. Melt on a low-medium heat
- When melted, add the condensed milk and bring to the boil. Boil steadily for 5-8 minutes, stirring all the time, until the caramel has thickened and turned a golden colourDon't have the heat too high or it will burn (see tip)
- Remove from the heat and pour over the shortbread base
- Leave to cool for 30-60 minutes.
For the chocolate topping:
- Melt the chocolate. Put the chocolate in a small basin andEITHER melt in the microwave on 30-sec burstsOR Put the basin over a saucepan of hot water. Don't let the water boil or touch the bowl. Keep stirringFor step-by-step instructions see How to Melt Chocolate
- When the chocolate has melted, pour over the base and spread evenly using a knife.
- Leave to cool. Refrigerate if necessary, but see tip
- Use a sharp knife dipped in hot water to cut into squares or fingers as you prefer
- Don't try to cut it straight from the fridge – the chocolate will crack.
Notes
- To measure golden syrup, put the tin on your scales and set to 0. Spoon out the syrup until the scale reads -100g. Use the spoon to stir the ingredients in the pan. The syrup will melt off. (If you have balance scales, I’m afraid you have to do the mental arithmetic)
- If the caramel catches on the bottom of the pan you can rescue it by taking another saucepan and pouring the caramel in, avoiding scraping the bottom where it’s burnt. If it isn’t too bad, ignore it. It’ll taste fine
- If you refrigerate Millionaires Shortbread the chocolate will go dull. It tastes fine but if it’s for a special occasion, leave it out of the fridge
