Classic Millionaire's Shortbread

Name: Classic Millionaire's Shortbread
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: United Kingdom
Ingredients: 250 g of flour; 175 g of unsalted butter (cold, cut into cubes); 75 g of granulated sugar; 1 pinch of salt; 100 g of butter; 100 g of brown sugar; 200 ml of heavy cream; 2 tbsp of glucose syrup; 200 g of dark chocolate (baking chocolate, at least 50% cocoa)

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Millionaire's shortbread is a dessert made of a crisp shortbread base, a generous layer of soft caramel and a smooth dark chocolate topping. A rich, satisfying treat, perfect with a coffee or as a sweet finish after a meal.

Total time: 1 h 05
Prep: 30 min
Cook: 35 min
Rest: 2 h
Difficulty: Medium
Per person: €0.42

By the CookinBreak team

Ingredients 9

pieces

Estimated cost €5.00

For the shortbread

2 cups flour
¾ cup unsalted buttercold, cut into cubes
⅓ cup granulated sugar
1 pinch of salt

For the caramel

½ cup butter
½ cup brown sugar
¾ cup heavy cream
2 tbsp glucose syrup

For the topping

1 ¼ cups dark chocolatebaking chocolate, at least 50% cocoa

Equipment

Saucepan
Whisk
Parchment paper
Oven
Moldsquare or rectangular, 20x20 cm

Instructions

Tap a number to check off the step, and a time to start a timer.

Preheat the oven to 350 °F. Line a square or rectangular pan with parchment paper.

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In a large bowl, combine the flour, superfine sugar and salt. Add the unsalted butter cut into cubes.

Work the mixture with your fingertips until it has a sandy consistency. Pour this dough into the prepared pan and press firmly to form an even base.

Bake the shortbread for about , or until lightly golden at the edges. Let cool completely in the pan.

Meanwhile, make the caramel. In a heavy-bottomed saucepan, melt the butter with the brown sugar, heavy cream and glucose syrup over medium heat, stirring constantly until the sugar has dissolved.

Bring the mixture to a boil, then simmer over low heat for , stirring occasionally, until the caramel thickens and turns golden. Remove from the heat.

Pour the hot caramel over the cooled shortbread and spread evenly. Let the caramel cool and set for at least at room temperature or in the refrigerator.

For the chocolate topping, melt the dark chocolate in a double boiler or in the microwave in short intervals, stirring until smooth and glossy.

Pour the chocolate topping over the caramel and spread quickly to cover the entire surface. Let the chocolate harden completely at room temperature or in the refrigerator for at least .

Once the chocolate has hardened, unmold the millionaire's shortbread and cut it into bars or squares of equal size with a hot knife for clean edges.

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Goes well with

🎅 Christmas: all recipes

As a starter

Baked Camembert with Honey and Walnuts

20 minEasy

As a main

Homemade Beef Wellington

1 h 30Hard

To drink

5.0

Aperol Spritz

5 minEasy

Nutrition facts

per serving · estimate

450kcal

Protein4 g4%
Carbs40 g36%
Fat30 g61%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an even smoother caramel that won't crystallize, make sure to mix the ingredients well over low heat at the start and not to stir excessively once it reaches a boil. Let it thicken gently.

Freezing : Can you freeze this recipe?

Yes

The bars freeze very well, up to 2-3 months, wrapped individually in plastic wrap and then placed in an airtight container. Thaw slowly in the fridge.

Storage : How long does it keep?

Finished bars keep 5 to 7 days in an airtight container at cool room temperature or in the fridge. The chocolate may bloom in the fridge but is still fine to eat.

Making ahead : Can you make it the day before?

Yes

The shortbread base can be baked the day before and the caramel prepared separately. Assemble the next day.

Reheating : How do you reheat it?

Not applicable. Millionaire's shortbread is eaten at room temperature or chilled. Reheating would melt the chocolate and the caramel.

Variations

Cut with a hot knife for clean edges.
Let the caramel set before adding the chocolate.
Cut into bars or squares of equal size.

Mistakes to avoid

Pouring the caramel over a warm shortbread: let it cool completely.
Not stirring the caramel enough: stir regularly.
Cutting before the chocolate has set.

Frequently asked questions

How do I make the shortbread base?

Mix the flour, superfine sugar and salt, add the cold diced butter, work it with your fingertips until sandy, press into the pan and bake for 20 to 25 minutes at 180 °C.

How do I make the caramel?

Melt the butter with the brown sugar, cream and glucose syrup, stirring, bring to a boil, then simmer over low heat for 5 to 8 minutes until it thickens and turns golden.

How do I make the chocolate topping?

Melt the dark chocolate in a double boiler or in the microwave in short intervals until smooth and glossy, then pour it over the set caramel and spread quickly.

How do I cut the bars?

Once the chocolate has completely set, unmold the shortbread and cut it into bars or squares of equal size with a hot knife, for clean edges without cracking the chocolate.