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Published 23/04/2026
1:0
Makes 16
Medium

Millionaire's shortbread

Decadent and timeless, millionaire‘s shortbread is the ultimate afternoon treat. These three distinct layers combine for the perfect bite of crunch, chew, and chocolate.

The secret to perfect millionaire's shortbread is ensuring that the shortbread is completely cool before adding the caramel, and the caramel is set before adding the chocolate. For a clean cut, use a hot knife and wipe it between every slice.

If you're feeling adventurous, try adding a sprinkle of sea salt to the top of the chocolate.

What you'll need...

For the shortbread

  • 175g unsalted butter, softened
  • 75g caster sugar
  • 250g plain flour

For the caramel

  • 100g unsalted butter
  • 50g light muscovado sugar
  • 50g golden syrup
  • 2 x 397g cans condensed milk

For the topping

  • 200g dark chocolate, broken into pieces

Method

  1. Preheat the oven to 170°C/150°C fan/gas 3½. Grease and line a 30cm x 20cm tin. Mix the 175g butter, caster sugar, and flour into a dough, press into the tin, and bake for 20-25 minutes until golden. Cool completely.

  2. In a heavy-based pan, melt the 100g butter, muscovado sugar, syrup, and condensed milk over low heat. Bring to a simmer and bubble for 8-10 minutes, stirring constantly, until it becomes a thick golden caramel.

  3. Pour the caramel evenly over the shortbread and leave to set. Melt the dark chocolate in a bowl over a pan of simmering water.

  1. Pour the melted chocolate over the set caramel, spread smooth with a knife, and allow to cool completely before cutting into squares.

  2. For a clean cut, use a hot knife and wipe it between every slice. Store in an airtight container and in the refrigerator until you're craving a sweet treat. 

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