Classic Millionaires Shortbread
Classic Millionaires Shortbread

Classic Millionaires Shortbread

Prep: 15 mins
Quite Easy
Serves: 16

If you want to make different versions of the base – it’s easy – just add spices, or chocolate chips or chopped nuts or fruit at the end of step 2.

This is our traditional yet classic version of Millionaires Shortbread with the ‘made from scratch’ shortbread – if you want the shortcut version see our ‘easy millionaires shortbread’ with the crushed shortbread biscuits.

Classic Millionaires Shortbread
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For the shortbread:

Plain flour


Unsalted butter, cold, cut into cubes


Caster sugar


For the caramel:

Dark brown soft sugar




Golden syrup

3 tbsp

For the topping:

Dark chocolate


White chocolate


You will also need:

20cm brownie tin, lined with baking parchment with extra paper overhanging the edges

Step 1 of 5

Preheat the oven to 180˚C, (160˚C for fan ovens), gas mark 4.

Step 2 of 5

To make the shortbread, beat the butter and sugar together in a large bowl with an electric mixer until combined, then add the flour.  Work the flour in gently with your fingertips – until you have a crumbly mixture (don’t over work it!).  Press the shortbread dough into the base of the prepared tin until you have an even layer. Bake for 20-25 minutes until pale golden. Leave to cool while you make the caramel.

Step 3 of 5

Gently heat the sugar and remaining butter in a heavy based, non-stick pan, stirring until melted. Add the condensed milk and syrup and bring to a rapid boil, stirring continuously. Cook for around a minute or until the filling has thickened slightly. Pour the caramel over the base, then allow to cool. Once cooled, chill in the fridge or freeze until set.

Step 4 of 5

Melt the chocolate in separate bowls. Pour the dark chocolate over the caramel, spreading to the edges and then add spoonfuls of the melted white chocolate. Swirl together with a spoon or cocktail stick for a marbled top.

Step 5 of 5

Place back into the fridge to chill until set. Once set, remove from the tin, dip a sharp knife into hot water (this will make it much easier to cut) and then dry it briefly before using it to cut the shortbread into squares.

These scrumptious squares are great to share with friends but if you do have any left-over you can keep them for up to two weeks. Simply put in an airtight container and pop it in the fridge.

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