Biscuits are probably my least favourite thing to bake, however, if I had to choose my favourite sweet treat Millionaire Shortbread is definitely up there. When I attempted making this baked good when I was younger it was often unsuccessful. The caramel would be pouring out the sides and not set properly and the shortbread would either be too hard or too crumbly etc. However, I decided to give it another a go and it came out soo much better than I thought it would! Read on to get the recipe and full proof tips to a successful Millionaire Shortbread.
Each element of a Caramel shortbread needs to be right for the end result to be perfect. Getting each one right takes a bit of time and patience but it is well worth it!
For the shortbread the key is not to under or over bake (stating the obvious maybe!) The perfect way to tell it’s ready to come out the oven is it will look golden brown and the edge will start to look slightly darker. If it’s still pale it needs a bit more time in the oven!
The caramel is 100% the most difficult and complicated part of the recipe, but again, patience is key with this bit! Just make sure you do not stop stirring the caramel otherwise it will just burn to the bottom of your pan causing lumps of burnt bits to be in your caramel. Ensure you also keep the heat on a medium setting – enough that the caramel bubbles a tiny bit if you were to stop stirring. To get the caramel to set, keep going until it is dark brown and thick, if it isn’t just keep stirring and stirring. For some it can take 10 mins, for others it can take 15 mins.
Adding the melted chocolate is the final piece of this fab trio of flavours. I’d say this bit is where you can add your own touch, whether you swirl in some white chocolate, crumble some Malteasers or honeycomb, or leave it plain it’s completely up to you!
These sweet treats are to die for, and sooo moreish! This easy recipe along with my tips will hopefully ensure fantastic results!
Recipe adapted and inspired by GoodFood.
For the Shortbread:
- 250g Plain Flour
- 200g Margarine
- 100g Golden Caster Sugar
- 1/2 Teaspoon of Vanilla Extract
For the Caramel:
- 90g Margarine
- 379g Can of Condensed Milk
- 2 Tablespoons of Golden Syrup
- 2 Tablespoons of Dark Brown Sugar
For the Chocolate Top:
- 300g Dark Chocolate
- 50g Margarine
- 50g White Chocolate
- Preheat the oven 160 Degrees and line a 20cmx30cm tin with baking paper.
- Cut your margarine into cubes and add to a large bowl with the plain flour. Using your fingertips rub the margarine into the flour to make breadcrumbs. Keep going until the mix resembles fine breadcrumbs. If its too lumpy add more flour!
- Stir the sugar and vanilla extract into the mix.
- Tip the bowl of crumbs into the baking tin. Using a back of a metal spoon press down on the mix to start spreading it out evenly. Use a fork to prick a few holes in and then bake in the oven for 40-50 mins. When its a golden colour and edges are slightly darker that’s when its done! Leave to cool.
- To make the caramel add the condensed milk, margarine, golden syrup and dark brown sugar into a pan. Heat the pan until the ingredients have melted and then stir continuously on the heat for about 10 mins until the mix is thick and the colour has darkened. Be sure not to stop stirring or not to have the heat too hot to avoid burning. Leave to cool for 5 mins.
- Pour the caramel over the biscuit base and pop in the fridge to completely set.
- Once the caramel is set and cold start to make the chocolate topping; break the dark chocolate up into chunks in a Pyrex bowl and add in the butter. Best method to melt the mix is putting the Pyrex bowl over a pan of simmering water and stir until smooth. Melt the white chocolate in the same way.
- Pour the melted chocolate over the cooled caramel and spread evenly. To make the white chocolate swirls add small dollops of the melted white chocolate on top the the dark then, using a skewer, swirl the circles of white chocolate into the dark and keep going until you’re happy with the result.
- Set in the fridge again and when completely cooled cut into squares- do not do this before it is completely cold or it will fall apart!