Millionaires Shortbread


For the shortbread

110g butter. softened

70g caster sugar

4 egg yolks

260g flour

¼ tsp. salt


For the caramel

1 small tin condensed milk

130g unsalted butter

130g demerara sugar


For the chocolte topping

125g milk chocolate

Millionaires Shortbread

Created by Team MyDish


Preparation Method

To make the shortbread, cream together the butter and sugar.

Add the salt and egg yolks, then stir in the flour.

Wrap the dough in clingfilm and leave to rest in the fridge.

Line a baking tray with baking paper.

Roll out the dough for 0.5 thick in the tray.

Chill in the fridge for a another hour.


Preheat the oven to 160C/ 325F/Gas Mark 3.

Bake the shortbread until golden brown.

Remove from the oven and set aside to cool in the tin.


To prepare the caramel:

Melt the butter, then stir in the demerara sugar.

Leave to simmer until the sugar is completely dissolved.

Whisk in the condensed milk, then pour it over the cooled shortbread base. Spread out evenly, and set aside to cool completely.

Break and melt the chocolate.

Pour the chocolate over the cooled caramel, using the back of a knife. Put the tray in the refrigerator to allow the chocolate to set.


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