Millionaire's Shortbread
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • For the Caramel:
  • 250gm sugar
  • 400ml cream
  • 50gm unsalted butter
  • ¼ teaspoon of salt (optional)
  • Vanilla extract (optional).
  • For the Shortbread:
  • 125g/4oz butter
  • 55g/2oz caster sugar, plus extra to finish
  • 180g/6oz plain flour
  • For the topping:
  • 150g Dark Chocolate
  • Decent sized chunk of butter. (You can always add more)
  1. For the caramel:
  2. In the bottom of a large heavy based stew pot, heap the sugar and place over a low heat.
  3. As the edges start to melt, mix (using a wooden spoon) them in to the non-melted sugar. At this point my sugar started spreading out over the pan.
  4. Keep stirring so it doesn’t catch on the pan. Allow it to completely melt. It will colour at this point. The longer you leave it the more bitter it will be.
  5. Take off the heat. Stir in half the cream. The mixture will bubble up furiously. Be careful of any steam coming out. Parts of the mix may start to harden, but keep on stirring and it should all combine nicely.
  6. Add the remaining cream then return to the low heat. Add the butter and the other ingredients (if using). Keep stirring over the heat until the butter is combined.
  7. Take off the stove and allow to cool for 15 minutes. Pour in to jars and allow to cool. It’ll be very runny at this point but will thicken as it cools. It’ll last about 3 weeks in the fridge and you’ll have MORE than enough.
  8. For the Shortbread:
  9. Heat the oven to 190°C(170°C fan assisted). I currently don’t have a deep tin/dish (anymore, left it at my ex’s oops) for this so just did it on a baking tray. Obviously something with deep sides would be better.
  10. Combine together the butter and the sugar. Mixing until it’s smooth.
  11. Add in the flour and mix until it makes a paste. I had to use a wooden spoon to finish this off.
  12. Turn out on to a lightly floured surface and roll out until it’s around 1cm thick. If using a tin, cut to fit. Otherwise slice up in to a rectangle/square.
  13. Place on baking paper on a tray and chill in the fridge for about 20 minutes.
  14. Place in the preheated oven for 15-20 minutes.
  15. Remove from the oven and allow to cool slightly before transferring to a wire rack.
  16. Once this has cooled spoon the caramel over the top and spread it so it’s evenly distributed.
  17. Return to the fridge while you sort the chocolate. Either in the microwave (I don’t own one!) or in a bowl over hot water, melt the butter and chocolate together.
  18. Spread this over the top of the shortbread/caramel and place back in the fridge until it’s set.
  19. Divide up in to squares.
Recipe by The Bearded Bakery at