Classic millionaire’s shortbread

Pour over the cooled shortbread, smooth over, cool to room temperature, and chill until set (about 2 hours).

Classic millionaire’s shortbread

By Anna Glover, Olive

This is the perfect trio of buttery shortbread, gooey caramel and thick, sweet chocolate. It's easier than you think to make your own millionaire's shortbread - try it today!

Total Time: 1 hour + Chilling
Yield: makes 20 squares


  • milk or dark chocolate 200g, chopped


  • cold butter 200g, cubed plus more for the tin
  • plain flour 275g
  • caster sugar 100g


  • condensed milk 397g can
  • soft light brown sugar 150g
  • butter 150g
  • sea salt flakes ½ tsp, plus a pinch


Step 1

Heat the oven to 180C/fan 160C/gas 4. Grease and line a 20cm brownie or square tin. Put the flour, sugar and butter in a food processor and pulse until it forms a dough. Press the dough into the base of the tin, and press into the corners with your fingertips. Prick with a fork and bake for 20 minutes until golden and dry. Leave to cool.

Step 2

Put the caramel ingredients in a small pan over a medium low heat and cook, continually whisking for 2-3 minutes until the sugar has melted. Cook whisking for a further 6 minutes until thickened. Pour over the cooled shortbread, smooth over, cool to room temperature, and chill until set (about 2 hours). You can freeze to speed this up if you like.

Step 3

Melt the chocolate in the microwave or in a heatproof bowl over a pan of simmering water until smooth and glossy. Leave to cool slightly, then pour over the set caramel. Cool again until set. Sprinkle with a pinch more salt and cut into squares with a hot knife to easily go through the chocolate. Best stored in fridge for up to 3 days.

See more at Olive


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Cake Magazine: Classic millionaire’s shortbread
Classic millionaire’s shortbread
Pour over the cooled shortbread, smooth over, cool to room temperature, and chill until set (about 2 hours).
Cake Magazine
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