Millionaires shortbread always used to be my favourite treat whenever I was at the bakery for Mum way back in my youth and always something I tend to reach for when at a coffee shop nowadays. Guess the tastes of our youth never leave us, though having said that I’m glad I’ve lost my addiction to sherbet dabs!
I wrote this recipe for Millionaires Shortbread for the shortbread section of my book Simply Scottish Cakes & Bakes and so many people have said they love it. Yes, it is a calorific nightmare, but come on folks you are allowed a wee treat now and then.
Just resist the temptation to eat the whole lot, remember sharing is caring and all that……
K x
MILLIONAIRES SHORTBREAD
Prep time
Cook time
Total time
Millionaires shortbread is a coffee shop classic and also a Scottish traditional bake
Author: Karon Grieve
Recipe type: Baking
Serves: 10
Ingredients
- 115g/4 oz unsalted butter
- 175g/6oz plain flour
- 55g/2oz golden caster sugar
- Toppings
- 175g/6oz unsalted butter
- 115g/4oz golden caster sugar
- 3 tbsp golden syrup
- 400g/14oz can condensed milk
- 200g/7oz good quality chocolate, I use a mix of plain and milk then swirled some white chocolate on top
Instructions
- Preheat oven to 180C/350F and line a shallow 23cm tin
- Make the shortbread base by whizzing together the base ingredients in food processor and then press into the prepared baking tin
- Bake for approx 25 mins till golden on top
- Topping
- Heat butter, sugar, condensed milk and golden syrup in a pan till sugar has dissolved
- Raise the temperature to a boil then simmer for 8 minutes till thickens but keep stirring so it doesn’t stick to bottom of pan
- Pour over the shortbread base and place in fridge to set completely
- Melt the chocolate in a double boiler/bain marie and pour over the chilled solid caramel topped shortbread
- Swirl on melted white chocolate to decorate
- Pop back into the fridge to set and then cut into squares with a sharp knife
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