Best Ever Millionaire's Shortbread

Welcome to the ultimate step by step guide to making the best EVER Millionaire’s shortbread! A British classic, this incredibly delicious treat is seriously hard to say no to.


For The Biscuit Base:

  • 50 g Golden Caster Sugar
  • 175 g Plain Flour
  • 125 g Unsalted Butter
  • Pinch Salt

For the Caramel:

  • 200 g Condensed Milk
  • 125 g Unsalted Butter
  • 125 g Golden Caster Sugar
  • 2 tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch Salt

For the Topping:

  • 200 g Good Quality Milk Chocolate, Broken Into Pieces


  • 18 cm x 28cm Baking Tin
  • Sugar Thermometer (Optional but very handy)


The Biscuit Base:

  1. Grease and line the baking tin then preheat your oven to 190°C/Fan 170°C.
  2. Beat together the butter & sugar in a stand mixer until light and fluffy.
  3. Sift in the flour & add the salt. Mix until a dough forms.
  4. Tip into the prepared tin, flatten out as evenly as you can then prick all over with a fork.
  5. Bake in the oven for 15-20 mins until just golden on top. Leave to cool.

The Caramel:

  1. Put all the ingredients into a large saucepan and turn the heat to medium
  2. Stir until the sugar has dissolved then bring to the boil. STIR OFTEN.
  3. Once boiling, stir continuously so it doesn't catch & burn on the bottom.
  4. When it becomes thick and is a light caramel colour (or hits 107°C on a thermometer) take off the heat and keep stirring for a minute just to stop it from catching on the bottom.
  5. Pour the caramel over the biscuit base, spread evenly and leave to cool.

Chocolate Topping:

  1. Place the pieces of chocolate into a glass bowl. Switch your microwave to half power and heat for 30 seconds.
  2. Stir it well, then heat again in 10 second intervals (stirring between) until two thirds melted. The retained heat in the glass bowl will melt the rest, just stir stir stir until completely melted. (This is how to easily temper your chocolate in a microwave!)
  3. Pour the melted chocolate over the caramel and smooth it out using the back of a wooden spoon.
  4. Set completely at room temperature then cut into 12 slices.