Millionaires Shortbread

millionaires shortbread

Today I’m sharing my recipe for Millionaires Shortbread with you. I adore baking this because it’s so easy but feels so decadent. I love how the crumbly shortbread, sweet yet slightly salty caramel and chocolate all work together. You’ll notice as you read the instructions that the chocolate topping is a bit ganache-y and softer than shop bought Millionaires Shortbread, which adds to its delicious luxuriousness. That does also mean it’s better kept in the fridge, but so are lots of other treats, so technically that’s where is should be! All in all though, for relatively little effort, you can make the most fabulous biscuit – here’s how:


  • 175g butter
  • 90g caster sugar
  • 225g plain flour
  • 1 tin (397g) of Carnation condensed milk – caramel
  • 100g dark chocolate
  • 100g milk chocolate
  • 100ml double cream

You’ll also need:

  • Mixing bowl
  • Measuring Scales
  • Tray bake tin – mine is about 20cm square
  • Baking parchment
  • Rolling pin
  • Mixing spoon (I like to use a metal dessert spoon)
  • Microwavable bowl x 2
  • Microwave
  • Spatula
  • Knife
  • Fork
  • Whisk


  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl and mix using a figure of eight motion and mix until combined
  3. Turn out onto a lightly floured work surface and knead into a smooth ball
  4. Roll out until slightly bigger than your tray bake tin
  5. Lay your shortbread mixture into the bottom of your lined tin and trim around the edge; press well into the edges and prick all over with a fork
  6. Bake at 180 degrees Celsius/Gas Mark 5 for 15-20 minutes until lightly golden
  7. When you remove it from the oven, next add your caramel condensed milk on top of your cooked shortbread and return to the oven for 10-15 minutes until your caramel bubbles
  8. Leave to cool completely
  9. Warm your double cream in the microwave until it is hot but not boiling
  10. Break your chocolate into small pieces and melt in the microwave. To do this, cook on high in 20 second bursts, removing each time and stirring well until your chocolate has melted
  11. Add your cream to the chocolate and whisk well to combine
  12. Spread this on top of your caramel layer and use a spatula to smooth the top if necessary
  13. Chill in the fridge for a couple of hours

Once cooled, you can cut your shortbread into pieces and enjoy. You’ll notice I decorated mine with some sugar stars I had in my cupboard – you could also use a dusting of icing sugar, edible glitter or anything else that takes your fancy.

If you like this post, you might also love my Chocolate Chip shortbread post – you can find it here.

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