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Millionaire Shortbread

by Jeanne Champion

About this Recipe

I've experimented with various shortbread bases over the years & this one is my favourate.  I don't like the base to be too thick because I prefer the caramel filling to be the thickest layer in this recipe.  I have been know to make the caramel filing and eat it with a spoon and forget the biscuits altogether!!

This has become a signature party dish for me.  I am always asked to bring some to family parties.



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For the Shortbread Base For the Caramel Filling For the Chocolate Topping
4 oz Butter 4 oz Butter 1/2 oz Butter
4 oz Caster Suger 2 oz Caster Suger 4 Dark Plain Chocolate (high Cocoa Content)
6 oz Plain Flour 2 Table Spoons Golden Syrup  
  5 fl oz Condensed Milk  


Set your oven to 180 oC (350 oF or Gas Mark 4)

For the base:
1. Cream the butter and sugar together until it is light and fluffy
2. Add the flour and mix until ingredients are combined
3. Knead the mixture until smooth
4. Press the mixture into a greased baking tin and prick with a fork
5. Bake for 20-30 mins until the biscuit base is cooked and a light brown in colour
6. Allow to cool
For the Caramel Filling:
1. Place the butter, sugar, golden syrup and condensed milk into a heavy non stick pan. Heat until the sugar has dissolved.
2. Bring to the boil slowly and cook for 5-10 minutes, stirring continually, until your caramel filling has thickened.
  Take care at this stage, the carmel mixture can easily stick to your pan and burn!! Keep Stiriing!!
3. Allow the caramel to cool a little, not completely as it sets more as it cools.
4. Spread the caramel over the bisuit base and allow to cool completely.
For the Chocolate Topping:
1. Place the chocolate and butter into a basin
2. Heat the chocolate and butter gently by placing the basin over a pan of boiling water on the hob. (Do not allow the bottom of the basin to touch the botton of the saucepan - easily acheived by using a basin slightly larger than your saucepan)
3. Poor the melted chocolate spread over the biscuit and carmel and spead with a warm palette knife.
4. Allow chocolate spread to cool and then cut into fingers or squares