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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.