Source: How to make the perfect millionaire’s shortbread

Millionaire’s Shortbread

Course Dessert
Cuisine American
Keyword Caramel, Chocolate, Shortbread
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 24 pieces



  • 200 g plain flour
  • 100 g semolina or medium cornmeal or rice flour
  • 100 g granulated sugar
  • 0.25 tsp salt
  • 200 g butter cut into pieces


  • 175 g butter
  • 175 g granulated sugar
  • 60 ml golden syrup
  • 400 g condensed milk
  • 0.5 tsp salt
  • 200 g dark chocolate


  • Heat the oven to 180C/350F/gas mark four. Grease a tin about 20x20cm. Put the flour and cornmeal into a bowl with the sugar and salt and mix well, then cut in the butter and mix to form a dough. Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.
  • Put the remaining butter and sugar in a wide, heavy-based pan with the syrup, condensed milk and salt, and heat gently, stirring to melt the butter. Bring to a simmer and continue to simmer for about 10-15 minutes, until thick and fudgey. Pour over the shortbread and smooth with a palette knife. Leave to set.
  • Melt the chocolate in a heatproof bowl over a pan of simmering water or in a microwave, and spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.


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