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You are here: Home / Guest Writer Week / Lauren’s Millionaire’s Shortbread Recipe

Lauren’s Millionaire’s Shortbread Recipe

Lauren Fisher

These Millionaire’s Shortbreads are a favourite amongst my family and friends, they’re just the perfect accompaniment for a cup of tea and the ultimate revision pick-me-up!

The original recipe actually came from Year 9 food tech club – an oldie but a goldie! I’ve since made some tweaks to reduce the sugar content and although I’m probably biased, they still taste just as good! 

Ingredients:

For the shortbread –

  • 110g softened unsalted butter
  • 40g caster sugar
  • 175g plain flour

For the caramel –

  • 110g softened unsalted butter
  • 60g golden caster sugar (regular caster sugar works too!)
  • 1 can condensed milk

For the topping –

  • 100g dark chocolate
  • 50g white chocolate

Method:

  1. Preheat the oven to 180°C (160°C fan) and line a square tin (20 cm x 20 cm) with baking paper.
  2. First, to make the shortbread base, cream together the butter and sugar until smooth.
  3. Mix in the flour with a wooden spoon to form moist coarse breadcrumbs.
  4. Pour the shortbread mixture into the tin, distribute evenly and flatten with the back of a spoon. Bake the shortbread in the oven for 20 minutes until golden.
  5. Allow the shortbread to cool completely in the tin.
  6. While the shortbread is cooling, make the caramel by heating the butter, sugar and condensed milk in a saucepan over low heat.
  7. Once the butter has melted, increase the heat to medium and bring to the boil, stirring constantly for 5 minutes to allow the caramel to thicken.
  8. Pour the caramel over the shortbread and leave to set in the fridge (I always leave a little bit of caramel in the pan here so I can ‘taste test’ it!).
  9. Once set, melt both types of chocolate separately in bowls in the microwave to make the topping.
  10. Pour the dark chocolate over the caramel first, then swirl in the white chocolate using the end of a spoon or skewer.
  11. Leave the shortbread to set in the fridge and then cut into 16 squares. The wait is finally over… enjoy!

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