I love millionaires shortbread. I mean who doesn’t? No one you want to be associating with that’s for sure! I have wanted to make these for ages but in the past it has taken forever (or I’ve cheated with pre-made caramel and it tasted below par!).
I thought I’d give it one more go and if it went wrong or left me with a Popeye arm from all the stirring I would hang up my millionaire shortbread apron and settle with buying the delicious (home made) versions from the shop down the road.
I found myself a little simple recipe and tried it out with a few decorational/ flavour tweaks. These are absolutely delicious and not as much work as I remember.
***DISCLAIMER*** There is still quite a bit of Popeye arm inducing stirring but it is so worth it for these indulgent treats!
For the shortbread
- 225g/8oz plain flour
- 175g/6oz unsalted butter, cold, cut into cubes
- 75g/2¾oz caster sugar
For the Caramel
- 150g/5oz butter
- 1 x 379g can condensed milk
- 100g/3½oz golden syrup
FOR THE Topping
- 350g/12oz mixture of dark and milk, chopped into small pieces
- 100g/3½oz white chocolate
Preheat the oven to 150C/300F/Gas 2. Line a 23cm/9in square cake tin with baking parchment. Lightly grease the top of the parchment so you don’t have to battle it later.
Rub the flour and butter cubes together until the mixture resembles fine breadcrumbs. (You can pulse them in a food processor but there is something very therapeutic about making breadcrumb based biscuits by hand.).
Add in the caster sugar and mix until combined.
Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. I’d recommend getting this as tightly packed as possible to stop them being too crumbly.
Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.
Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.
Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.
**WARNING** This burns very easily! Do not leave it unattended or fluctuate the heat too often. This may cause the mixture to split. If it does this don’t panic, take it off the heat and mix it as hard as you can until it starts to come back together. Reintroduce it to the heat slowly and you should be fine!
Melt the milk and dark chocolate together in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally.
- Melt the white chocolate in a bowl set over a pan of simmering water, again ensuring the bottom isn’t touching the water, stir occasionally. Set aside to cool slightly.
- Pour the melted chocolate over the caramel. ‘Blob’ the white chocolate randomly around on top of the milk/dark chocolate
- Take a cocktail stick and drag it around making swirls with the white chocolate. Remember less is more if you do this for too long you will end up mixing the white chocolate in to the milk/dark.
- Set aside until the chocolate has cooled completely(I popped this in the fridge overnight just to be sure).
- Cut into squares and serve.
I found that letting them rest in the fridge over night before cutting really helped, although let them warm up a little or the baking paper will be a pain to get off (speaking from experience, I cut off half the bottom on my first batch!).
If you give these a go let me know how it went!