Get the right balance of biscuit, caramel and chocolate to bake the perfect millionaire’s shortbread. Enjoy with your afternoon tea or coffee.
Prep: 15 mins
Cook: 1 hour
- For the shortbread
- 250g plain flour
- 200g unsalted butter , chilled and chopped
- 100g golden caster sugar
- ¼ tsp vanilla extract
- For the caramel layer
- 90g butter
- 379g can condensed milk
- 2 tbsp golden syrup
- 2 tbsp dark brown sugar
- For the chocolate topping
- 300g dark chocolate
- 50g butter
- 25g white chocolate , melted (optional)
Heat oven to 160C/140C fan/gas 4. Line a 20cm x 30 cm tin with baking parchment. Rub the flour and butter together with your fingertips until the mixture resembles fine breadcrumbs then stir in the sugar, vanilla and pinch of salt.
Tip the mixture into the prepared tin in an even layer, then press the mixture down firmly with the back of a spoon. Bake for 45-50 mins or until light golden brown. Leave to cool completely in the tin.
For the caramel, put the butter, condensed milk, sugar and syrup in a pan with a pinch of salt. Heat gently until simmering, then whisk for 6 mins until thick and fudgy. Be careful as the caramel will be very hot. Leave to cool for 5 mins, then pour the caramel over the cooled shortbread. Leave to cool completely.
Stir the dark chocolate and the butter in a bowl set over a pan of simmering water until melted (alternatively heat in the microwave, stirring after every 30 sec blast to make sure it doesn’t burn). Once melted and glossy pour the chocolate mixture over the caramel. To decorate, go to the next step, or leave to cool completely then cut into squares or triangles.
For extra flourish, put melted white chocolate into a piping bag and pipe straight lines over the full length of the shortbread after applying the dark chocolate layer. Turn the tray 90° and drag a skewer through it in long strokes up and down the rows to create a feathered design. Gently shake the tin to settle the chocolate then leave to set completely. Cut into squares or triangles.