Millionaire's Shortbread
by Tavolino
A classic indulgent treat featuring a crisp, buttery shortbread base topped with a rich, fudgy caramel layer and a smooth dark chocolate finish.
Ingredients
- plain flour 250 g
- unsalted butter 340 g
- golden caster sugar 100 g
- vanilla extract 0.25 tsp
- salt 2 pinches
- condensed milk 379 g
- golden syrup 2 tbsp
- dark brown sugar 2 tbsp
- dark chocolate 300 g
- white chocolate 25 g
Preparation
- 1
Preheat the oven to 160°C (140°C fan) and line a 20x30cm baking tin with parchment paper.
- 2
Rub 250g flour and 200g butter together in a bowl with your fingertips until the mixture resembles fine breadcrumbs.
- 3
Stir 100g caster sugar, 0.25 tsp vanilla extract, and a pinch of salt into the flour mixture.
- 4
Press the mixture firmly into the prepared tin to create an even layer.
- 5
Bake for 45-50 minutes until light golden brown, then leave to cool completely in the tin.
- 6
For the caramel, combine 90g butter, 379g condensed milk, 2 tbsp brown sugar, 2 tbsp syrup, and a pinch of salt in a pan.
- 7
Heat gently until simmering, then whisk constantly for 6 minutes until the mixture is thick and fudgy.
- 8
Let the caramel cool for 5 minutes, then pour it evenly over the cooled shortbread base.
- 9
Leave the caramel layer to cool completely until set.
- 10
Melt 300g dark chocolate with 50g butter over a pan of simmering water or in the microwave.
- 11
Pour the melted chocolate mixture over the set caramel layer and smooth the surface.
- 12
Optional: Pipe melted white chocolate lines over the top and feather with a skewer for decoration.
- 13
Leave to set completely before cutting into squares or triangles.