Hi, welcome back and today I am making a very easy dessert, which you can tell from the title is “How to make Millionaire Shortbread.”
I will say from the beginning that this is my method that not that I invented it but more that this is how I do it some people may do it differently but this is how I do it.
I’m just going to make a plain Millionaire Shortbread. By doing the pretty pattern in the chocolate, hasn’t quite decided that bit yet but for the actual shortbread and caramel they’re just gonna be a B-A-S-I-C and N-O-R-M-A-L Millionaire Shortbread caramel.
Do also try my NO-BAKE BISCOFF CHEESECAKE
Why is it called Millionaire Shortbread?
They are known as Millionaire Shortbread because they are so rich, they contain a layer of crumbly shortbread, a layer of caramel, and a layer of chocolate.
Who invented Millionaire Shortbread?
The alternative name “Millionaire Shortbread” seems to have originated from Scotland.
This confection became so popular outside of Australia and Britain that it was featured in the 2018 episode of America’s Test Kitchen.
The basic thing that you have to start off with obviously is the shortbread so all that requires is three ingredients butter and sugar and then flour, that’s all I use in the shortbread.
Unsalted butter: An important ingredient to add rich flavor to any of the recipe and it adds a unique flavor to the recipe.
Caster Sugar: Caster sugar is also know as Castor sugar, Superfine sugar, or even Baker’s sugar. It’s a granulated sugar smaller in size than your regular sugar.
Golden syrup: Golden syrup is a thick, golden-colored viscous syrup that is made during the processing of sugar, similar to treacle and molasses but not same at all.
Condensed milk: Condensed milk is a cow’s milk from which water is removed. It is mostly used in desserts like Brigadeiro, Key Lime Pie etc.
White chocolate: White chocolate is favorite ingredient loved by toddlers to adults, all. And I also love chocolates and I hope you guys also love them.
You just basically cream together with the butter and the sugar, add in the flour will have a like crumbly dough sort of mixture, press that into the bottom of the tin and bake it and it’s done. It’s very easy to make Millionaire Shortbread.
That’s all you have to do for shortbread bit so it’s relatively straightforward but I still thought I’d show you.
Products and ingredients I have used are mentioned below:
- Stand Mixer: Polished stainless steel bowl, easy to clean and maintain.
- Cake pan: High-quality carbon steel, leak-proof, easy to clean, and non-stick.
- Saucepan: Perfect for cooking pasta, vegetables, sauces, and easy to clean and maintain.
- Spatula: Made of high-quality silicone, easy to clean and maintain.
- Knife: Multifunctional knife with an ultra-sharp edge.
- Golden syrup: Used in a variety of baking recipes and desserts.
- Condensed milk: Ideal for American and Latin desserts such as flan cheesecake and fruit parfait.
- White chocolate: A delicious ingredient, perfect for this recipe.
Anyway, let’s get started with our Millionaire Shortbread Recipe.
So here is how to make the shortbread.
So in my bowl, I’m going to add my butter, I’m gonna add sugar, and then I’m gonna cream those together.
I’m now gonna scrape down the edges of the bowl and just make sure it’s all mixed in. Then to this, I’m going to add my flour.
I’m gonna do it in parts because the bowl is a bit smaller but usually, I would just whack it all in. But I’m using the half-height bowl, so it’s probably gonna fly it everywhere.
It’s very easy, very quick to make, and as you can see it’s all mixed in it’s all a thick paste.
So I’m just going to scrape the bowl and then add it into might in the tin. I’m using today is 9-inch square tin.
One tip here is if you don’t want to use your hands and get sticky, is to actually get the spoon.
Get a little bit of a mixture on, dab spoon into the flour, and then use the floured spoon to push it because it’s not gonna get stuck that way. And it means you don’t have to get your hands on your sticky but of course, you can just use your hands if you prefer.
I’m gonna bake in my oven now for 20 to 25 minutes at 160 degrees in my fan oven.
Here is my shortbread, it’s all baked and lovely. Generally, I will make the shortbread, and whilst the shortbread is calling somewhat I’ll make the caramel sometimes it’s better to leave the shortbread for a bit.
I’ve got the ingredients so in the pan. I have got 200 grams of unsalted butter, here I have 3 tablespoons of caster sugar, 4 tablespoons of golden syrup, and then I also have my condensed milk.
Here I know I’m gonna get a question about “Why do you use condensed milk in caramel?“. But the condensed milk, this is a part of the caramel you can buy.
But it’s not even slightly the same thing as the caramel that I’m about to make. You cannot use the tinned caramel version because it does not set, it’s a lot sweeter than this caramel which I find too much for a Millionaire Shortbread.
It doesn’t set it stays gloopy and I can tell as soon as I look at a photo of whether it’s used or not because it’s just a messy blob.
I have some people, say why can’t you just use that and that’s the reason it doesn’t work, it doesn’t say, it’s not the same thing. I make the caramel for a reason so please make the caramel yourself. The reason I use golden syrup is that I find it makes a much better caramel than ones that don’t use it.
I know if you’re in America, you might not be able to get this. But there are shops that do sell it, so I really would try and find golden syrup, corn syrup is probably the closest, or honey maybe. I don’t know but it won’t act the same way, sure it will taste different and the color will be different. So generally, the only thing I recommend using is golden syrup.
In my pan, I have 200 grams of unsalted butter, I’m now going to add a tin of condensed milk to the mix, just pour it all straight into that. I’m also going to add my castor sugar and my golden syrup.
Very gloopy it’s all in there so now, I’m going to turn the gas on that is the highest level it’s very hard to see.
And I’m gonna turn it down at the moment up 9 to 6 and put the pan on and stir quite frequently till the cubes of butter melt and it also makes the sugar dissolve into a mixture.
So now all of the butter has melted its lovely news and reference I’m using a plastic spatula which has like a flat end, this is very important and a corner to be able to scrape the pot successfully without leaving any bits to burn.
You don’t want the edges to burn when the pot is boiling so I use the edge to scrape round like that and it’ll make sure that nothing gets left with a flat edge.
It means that you don’t ruin the caramel if you something like a wooden spoon you risk because it’s got such a small surface area on the end you risk it leaving ingredients behind and then that’s when you get the flaky bits in your caramel now this make sure it’s nice and smooth I can’t feel any granules of sugar any more often.
I also used actual unsalted butter, not a baking spread the same sort butter that I would use in a buttercream. Now I’m going to turn the heat up to level 8 and I’m just going to continue stirring it.
You’ll be able to tell when it started boiling because you’ll see the bubbles around the edge.
I’ll say now this mixture does get very very hot so you have to be careful when you make it, not to burn because honestly, you don’t want a caramel to burn, It’s very very painful.
I would just recommend being as careful as you can. Don’t stir too vigorously because that is when like a splash can happen but otherwise, it’s fairly straightforward all you’re gonna do is let it bubble away also like simmer, and then in five to seven minutes.
Once it’s like boiling you’ll see the color change, I don’t do this to a particular temperature, I never have. I haven’t found pretty much any recipes that do, it’s all just about time because it can really vary every time you make it.
Here is this bit, so it’s starting to boil around the edge now this is sort of where you want it to be, and I will just continue sort of scraping the edges around not leaving many ingredients and just keep boiling.
If it starts to boil too high you’ll want to turn the temperature down because you don’t want it to overflow on the pan still just consistently stirring it’s been boiling for about a minute.
Now and I’m still just gonna let it continue, I’m gonna turn the temperature down to seven. Now just so it’s a little bit less till it’s getting quite high but it’s still boiling away.
It’s now been boiling for three minutes and it’s gradually getting a little bit darker but still boiling no floaty bits still scraping all the edges now we’re boiling for five minutes.
I’m just gonna keep it going for another 30 seconds, I’d say and then I’ll take it off the heat and then pour it on to my shortbread.
Yeah, I’m happy with that so I’m just gonna take that off the heat turn off quickly move over. I’m just gonna stir it a little bit more because I’m just let it sit for a little bit it’s now off the heat.
It’s like a lovely still very bubbly where it still like boiling hot but that’s the sort of color it is this is what it looks like it’s a lovely fudgy caramel millionaires sort of color when you can see how smooth it is so now.
Why my caramel for Millionaire Shortbread is grainy?
If people say my caramel was grainy, that’s because the sugar wasn’t dissolved at the beginning bit, where it’s all lovely and smooth. It’s taken several minutes to melt the butter, you don’t want to do the butter too high, which can create a grainy texture.
Why at the end butter is sat at the top of the caramel mixture?
If at the end you have a lot of butter sat on top of the mixture and it’s probably boiled for too long and it’s just sort of split itself. If you have it too hot that can cause it to split as well, I also used a good quality pan these are easy glide never stick to.
I’m just gonna pour that on to my shortbread being careful not to splash it anywhere. You’ll notice how it doesn’t stick in the pan either it comes out nice and easy. just make sure that fills in everywhere.
And then I’m gonna pop this in the fridge. So yeah, the caramel was on the hob for 5 minutes and 46 seconds in total.
The coloring is what I go for as well as it’s a thicker mixture the color is mainly what I go for. You can see what sort of color it was a bit easier it’s like a definitely a dark color than the mixture at the beginning.
It’s thicker it’s just generally coating the spoon a bit better, you can see it was still boiling towards the end if you let the pan sort of sit for too long before you pour it onto the caramel. It may cause it to keep on boiling where it is a very very hot mixture so you don’t want to let it sit there for too long.
I personally set my caramel in the fridge but if I find when I’m going to put the chocolate on that it’s completely solid and I mean as solid as the worktop.
I will then leave it out, whilst the chocolate sets and that sort of brings it back up to room temperature, and you’ll be able to cut it. If you find it’s way too soft there’s not much you can do about it at that point but it’ll still be perfectly edible it might just be a little bit sticky.
When you cut it but keep it in the fridge when you have done it and then it will be firmer than if it was at room temperature. Whilst it’s setting I’m gonna let it be in there for about an hour before I put the chocolate on. After an hour it’s like soft to touch but not like too bad at all.
I’ve melted 200 grams of milk chocolate and then 100 grams of white chocolate. So what I tend to do is pour over the 200 grams dollop in the white and swirl together with the end of a skewer.
You then need a circle shape it slightly and it’ll really flatten the chopped-off and see it’s all lovely and swirled in and then as you can see it’s lovely and flat. Now, this will go in the fridge for probably at least another hour.
And our shortbread is firm enough and set well, it’s all ready to cut into pieces.
It’s been in the fridge overnight it still looks delicious still in its tin not much else I can say really other than now. I just need to cut it out.
How I cut to my millionaire shortbread up so that the chocolate doesn’t crack?
There’s no special thing with what I do. I don’t heat my knife up, I don’t really do anything other than just cut it. If I use a 9-inch tray, so I actually use a 10-inch wipe knife so it’s longer than the width of the tray. Just cut down, no problems.
I tend to find, if you try and use a smaller knife and you sort has to like a hack at it a bit to get the squares that’s when stuff can start breaking and don’t get me wrong there are little bits every now and again.
that will just shard off the bit breaks a little bit but it just doesn’t really bother me there’s nothing crazy special if you want to heat up your knife you can it might be easier if you let the traybake come back to room temperature a bit before you cut it because that makes the chocolate bit softer.
So now there are lots of different methods but I would just cut it down. And then I will show you what it looks like on the inside.
Peel the paper away, none of it’s stuck to the caramel so it’s nice and clean. And then, I usually cut in the middle and then two and then middle and then two and then you get the 16 equal squares.
For reference, I’m using a list of the knife and I will just rock it a little bit just so I know where I’m cutting and I’ll do the same move here.
I always find it’s better to have like little groove because of that sort of starts the process of way of cutting.
There we have my Millionaire Shortbread, absolutely perfect.
Now you can see the inside of the Millionaire Shortbread, you can see the three different layers, they’re completely even.
You’ve got the shortbread, caramel, and chocolate. The caramel is still slightly squidgy if you like to touch it, which is how you want. It means it’s gonna be a nice texture to eat, it is not going to be too hard if it’s kept in the fridge.
It’s a lovely color it’s not grainy and it’s like the perfect mini shortbread. Just go around show you a couple of other pieces to show you that they’re all basically the same middle piece but it’s still perfect.
So yeah that is my Millionaire Shortbread, I hope you have a lovely week.
- Stand Mixer
- Baking tray
- 200 g Butter unsalted
- 100 g Caster sugar
- 275 g Plain flour
- 200 g Butter unsalted
- 3 tbsp caster sugar
- 4 tbsp Golden syrup
- 397 g Condensed milk
- 200 g Milk chocolate
- 100 g White chocolate
- Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
- Firmly press the mixture into the bottom of the tin and bake in the oven for 20-25 minutes until pale golden on top!
- Once baked, remove from the oven and leave to the side. In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- The mixture will be ready when it has changed to a slightly darker golden color and has thickened to a soft fudge texture!
- Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
- Once set, melt the milk chocolate and pour over the caramel – melt the white chocolate and pour over too – swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.
- Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard!!!
- Chop your Shortbread into the separate pieces and enjoy!