How to make millionaires shortbread.
This millionaires shortbread recipe is truly indulgent yet simple to make.
When you bring a out a plate of these millionaires shortbread to family and friends you will impress them with your baking skills.
The shortbread is crispy and crumbles into your mouth, the caramel is perfect and not too sweet and the chocolate sets so wonderful - it is pure heaven to bite into.
Chef uses evaporated milk not condensed milk in this millionaires shortbread recipe. Using condensed milk will not produce the same caramel and it would taste far too sweet.
When cooking the caramel the trick is to constantly stir at all times, the process should take not much longer than 15 minutes to cook.
Leaving the shortbread to set in the fridge helps to set the chocolate and keeps the caramel chewy and shortbread crisp.
If you always wanted to know how to make your very own millionaires shortbread then this is the recipe for you.
Simply follow the step-by-step pictures and get cooking.
Ingredients for millionaires shortbread recipe
For the shortbread
6oz Plain flour
2oz Caster sugar
4oz Butter/margarine
For the caramel
225ml Evaporated milk
4oz Butter/margarine
8oz Caster sugar
1/2 tsp Vanilla essence
Chocolate topping
3oz Milk chocolate
1 tsp Butter/margarine
For the shortbread
6oz Plain flour
2oz Caster sugar
4oz Butter/margarine
For the caramel
225ml Evaporated milk
4oz Butter/margarine
8oz Caster sugar
1/2 tsp Vanilla essence
Chocolate topping
3oz Milk chocolate
1 tsp Butter/margarine
Picture of millionaires shortbread.
Would you like to take a bite of pure indulgence?
How to make millionaires shortbread
Place the butter and sugar for the shortbread into a mixing bowl and cream together.
Stir the plain flour into the butter and sugar until it starts to clump together.
Stir the plain flour into the butter and sugar until it starts to clump together.
Grease and flour an 8inch square cake tin.
Press all of the shortbread dough into the bottom of the cake tin until even.
Use a spoon to straighten the edges of the shortbread.
Press all of the shortbread dough into the bottom of the cake tin until even.
Use a spoon to straighten the edges of the shortbread.
Place into a hot oven at gas mark 4 for 20-30 minutes or until firm.
Leave the shortbread to cool in the tin.
Place the butter, evaporated milk, and sugar for the caramel into a heavy based pan.
Gently heat the pan until the sugar dissolves.
Once the sugar has dissolved bring the pan to the boil and keep at a steady heat for 15 minutes stirring constantly.
The caramel mixture will froth up but use a wooden spoon to keep stirring and the froth should sink back down into the pan a little.
Keep stirring for a whole 15 minutes.
For approximately 10 minutes the mixture in the pan will not resemble caramel, it is only in the last 5 minutes that the mixture will start to look like caramel.
The caramel in the pan will reduce and thicken.
It should take not much longer than 15 minutes to make the caramel.
Remember to stir constantly to prevent burning, do not walk away from the pan whilst making the caramel.
It should take not much longer than 15 minutes to make the caramel.
Remember to stir constantly to prevent burning, do not walk away from the pan whilst making the caramel.
Once the caramel is cooked add the vanilla essence and stir quickly.
Pour on top of the shortbread. Leave to cool.
Place a bowl on top of a pan half full of hot water, place the chocolate and butter into the bowl and melt.
Pour the chocolate on top of the caramel, spread evenly.
Lightly slice the millionaires shortbread into squares.
Leave to set.
Leave to set.
Leave at room temperature in a sealed container or for extra crispyness and chewy caramel place the millionaires shortbread into the fridge in a sealed container.
Enjoy Chefs millionaires shortbread recipe.
