Millionaire's Shortbread

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oven to 175°C / 350°F and line a 23 x 23 cm tin with baking paper, leaving an overhang.

   Mark done

2. Blitz the flour, sugar and salt, add the cold butter and pulse to fine crumbs that clump when squeezed.

   Mark done

3. Tip into the tin and press down very firmly and evenly. Prick all over with a fork.

   Mark done

4. Bake 28 to 32 minutes, until evenly sandy-gold all the way to the centre — not pale. Leave to cool while you make the caramel.

   Mark done Start 28 min timer

5. Melt the butter, brown sugar and golden syrup in a heavy pan over medium heat, stirring until the sugar dissolves.

   Mark done

6. Add the condensed milk and salt and bring to a gentle boil, stirring constantly and scraping the base so it cannot catch.

   Mark done

7. Boil, still stirring, for 8 to 12 minutes until it darkens to a deep amber and reaches 108°C on a thermometer. It should thickly coat the spoon and hold a channel when you drag it across the pan base.

   Mark done Start 8 min timer

8. Pour over the shortbread, level it, and leave to set at room temperature for 1 hour.

   Mark done Start 1 hr timer

9. Melt both chocolates together over barely simmering water, stirring until smooth, then take off the heat and stir for 2 minutes as it cools slightly.

   Mark done Start 2 min timer

10. Pour over the caramel, tilt to level, scatter with flaky salt, and leave 20 minutes until almost set. Score into 16 squares with a hot knife, then leave 1 hour more to set fully before cutting through.

    Mark done

Chef’s Tips

• A thermometer for the caramel. Every soft, oozing millionaire's shortbread was pulled off the heat too early.
• Stir the caramel constantly. Condensed milk scorches on the base within seconds and the burnt flavour goes right through it.
• Score the chocolate before it sets hard. Cutting set chocolate cracks the whole top.

Pairing Suggestions

• Strong tea
• Black coffee
• A glass of milk

Storage & Reheating

Airtight at cool room temperature for a week. Do not refrigerate — the chocolate blooms and the caramel goes hard.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.