I’m a big fan of a millionaires shortbread, as is everyone I guess, but I didn’t want to upload a recipe for a bog standard millionaires shortbread, because lets be honest you can go online and find a hundred recipes and they’re all pretty much the same and they are all very nice. So I thought I’ll do something different. I’ll make you a salted caramel millionaires shortbread! But then it would need a bit of balancing out because milk chocolate and salted caramel are maybe just a tad too much for some people so I decided to top it with dark chocolate instead and it’s turned out very nicely. So here it is! My millionaires shortbread recipe that is super buttery, crumbly shortbread, salty and chewy caramel and a nice layer of dark chocolate on top!
180g Plain Flour
130g Cold, Unsalted, Cubed Butter
60g Caster Sugar
1 Tin Sweetened Condensed Milk
60g Caster Sugar
120g Unsalted Butter
2 Tbsp Golden Syrup
1 Tsp Vanilla Extract
1 Tsp Sea Salt Flakes
150g Dark Chocolate (I recommend over 70% cocoa solids)
Pinch of Sea Salt to sprinkle on top
Preheat the oven to 170 degree C. Grease a 20cm square tin and line it with baking paper.
Place the flour, caster Sugar and cold butter in a large mixing bowl and start combining it by rubbing the butter into the dry ingredients. Keep doing this until it turns into a breadcrumb like texture. Then tip it onto the table and keep kneading it together until you have a smooth ball of pastry. Push the shortbread pastry into the tin, making sure it’s evenly spread out. You can use a spoon or the bottom of a glass to level it out. Prick the pastry all over with a fork. This will stop it from puffing up and will ensure a nice, flat, evenly baked shortbread.
Bake the shortbread layer for 35 minutes, until it has a nice golden brown colour on top.
The caramel layer is the hardest part of this recipe and you want to make sure that you get to the right point when you’re cooking it, so check out my video tutorial to see what colour and consistency it should have. Put the sweetened condensed milk, butter, sugar, golden syrup and vanilla extract into a medium sized saucepan and melt everything over a medium heat. It is important that you keep stirring all the time because it will catch and burn really easily. Turn the heat on your hob up and bring the mixture to a rolling boil. STIRRING CONTINUOUSLY cook the caramel for about 10 minutes. It should turn a nice amber colour, but not too dark and it should thicken a bit and fall of your spoon or spatula in a nice ribbon. If it gets too rubbery your caramel will set too hard and be inedible (believe me I’ve been there). When you get to a medium amber colour stir in the sea salt flakes and keep mixing until they have dissolved.
As soon as your caramel has reached the right consistency and colour pour it over the shortbread. You should be able to level it out simply by tipping the baking tin into different directions. If you need a spatula to level it out your caramel has gone too far and will set too hard. Set it aside to cool down.
Finally melt 100g of the dark chocolate (I used 72% cocoa solids but would recommend going even darker!) in a heatproof bowl over a pot of simmering water (make sure the water doesn’t touch the bowl). When the chocolate has melted take it off the heat and stir in the remaining 50g. This is an easy way of tempering chocolate and this should bring it to about 31 degree C. Pour the chocolate over the set caramel and again, level it out by tipping the tin into different directions.
Sprinkle some sea salt flakes over the top and then leave the chocolate to set for a few hours and then you can go and enjoy a lovely slice of the best dark chocolate and salted caramel shortbread you’ve ever had!
Have fun baking!
Lots of Love,