Millionaire shortbread is a firm favourite of mine to bake. I have always absolutely loved these and would always buy them in coffee shops or cafes. Then my work had a Macmillan coffee morning last September and I thought I’d have a go at making them myself to help raise some money! Now, I’m not one to brag, but oh my god they were amazing! They genuinely turned out so good and they weren’t that hard to make. Apart from my initial panic of not having the correct sized baking tin, the whole process was pretty stress free. I am now known at work for these bad boys and try and bring a batch in about every other month to keep everyone happy. So obviously with it being Easter, it was a no brainer to create my staple millionaire shortbread with a little Easter twist. What could be better than Mini Eggs!!
Now this recipe was a rather huge portion, I used a 12 inch x 12 inch square tin and it made 30 pieces. You can do it for smaller tins and just divide the amount of ingredients. (If you have any questions about the smaller tins recipes just comment and I’ll help).
For the shortbread:
- 395g Plain Flour
- 310g Unsalted Butter Cold
- 135g Caster Sugar
For the caramel:
- 665g Condensed Milk
- 265g Unsalted Butter
- 175g Golden Syrup
For the chocolate top:
- 620g Chocolate (It’s entirely up to you whether you want all dark or half dark, half milk, or if you want nearly all milk and then the some white chocolate for decoration etc. So many options!)
- About 250g Mini Eggs for decoration!
- Line the tin with baking/grease proof paper and preheat the oven to 150°C/300°F.
- Now we’re going to start with the shortbread base. Keeping the butter as cold as possible, chop it into small cubes and pour it into a large mixing bowl along with the plain flour.
- Using your fingers, rub the butter into the flour. If this is a new concept for you, ‘Tasty’ have a really good explanation for how to do it here. I had never done this part before when I first tried to make these and got the hang of it fairly quickly 🙂
- Once the butter and flour are combined, using the same technique, mix in the caster sugar.
- Now the shortbread mix is complete! Pour the mixture in to the bottom of the square cake tin and use your knuckles or the back of a spoon to push down the mixture so it is compact in the bottom of the tin. Try to get it as flat as possible. Then bake in the oven for 30 minutes.
- Whilst the shortbread is baking you can begin the caramel centre. I’d say this part takes about 15 minutes to make, so it’s best to wait until the shortbread is at least half done until beginning this section.
- So pour the condensed milk, butter and golden syrup into a sauce pan. Put over a low heat and melt all the ingredients together. Once you have a smooth mixture, turn up the heat and simmer the mixture until it thickens and turns a golden brown colour. Make sure to continuously stir the mixture so it doesn’t stick to the bottom of the pan or burn. As reference you can see the colour difference in the pictures below.
- Once the caramel is ready, take it off the heat to let it cool slightly and then pour it over the baked shortbread base. Tap it on a flat surface a few times to let the caramel fully spread across the biscuit base and then leave to set.
- Once the caramel layer is cooled completely, you can begin the chocolate top! I typically use a mixture of half milk chocolate and half dark but you can use any combination you want. I used 400g Milk and 200g Dark for this batch. And then saved 20g of dark chocolate for a small decoration across the top.
- Break all the chocolate up into small pieces and melt either over a pan of boiling water or in the microwave (using short 30sec bursts to make sure it doesn’t burn). Once melted, leave to cool ever so slightly and then pour over the caramel layer so that it is completely covered.
- This is where it is completely up to you as to how you choose to decorate the top. I waited about 10 minutes for the chocolate to begin to set, and then did a small decoration on the top with the left over dark chocolate. I then placed the Mini Eggs on top, slightly pushing them in to the chocolate so they stuck.
- And voila! Once it has set, you have your very own millionaire shortbreads, which are arguably better than in the shops 😉 When it comes to cutting these up into individual pieces, it’s a lot easier to have the millionaire shortbread at room temperature. That way there is much less chance of the chocolate on top breaking up/shattering when you push down with a knife. I typically put them in the fridge to set and then leave them out of the fridge for at least 15 minutes before cutting up.
Let me know if you have any questions! They may seem daunting but they are simpler than they seem and are so worth it!