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Baking & dessert

Millionaire shortbread

Makes 16 squares.

Recipe bywjf.morris
BakingNon-sourdough
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Total time4 hr 18 min
DifficultyModerate
Community ratingNew recipe
Whole recipe61.7g protein
Representative photograph for Millionaire shortbread
OK
Structure checkedAdaptive recipe data
Serves
16

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  3. 03

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  4. 04

    Prepare shortbread base

    8 minHands-on

    Line the square tin. Rub shortbread butter into shortbread flour, sugar and salt. Press firmly and evenly into the base and prick with a fork.

  5. 05

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  6. 06

    Bake base

    23 minHands-off · check as directed

    Bake at 180°C conventional / 160°C fan for 20–25 minutes until pale golden.

  7. 07

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  8. 08

    Cool

    30 minHands-off · check as directed

    Cool base before adding caramel.

  9. 09

    Dissolve caramel ingredients

    5 minHands-on

    Warm all caramel ingredients gently in a heavy saucepan, stirring until sugar dissolves and butter melts.

  10. 10

    Cook caramel under supervision

    12 minHands-on

    Simmer steadily over medium-low heat for 10–15 minutes, stirring constantly and scraping corners and base, until golden and thick enough to leave a spatula track briefly. Lower heat if catching.

  11. 11

    Spread caramel

    3 minHands-on

    Pour over the cold base and level.

  12. 12

    Set caramel

    90 minHands-off · check as directed

    Leave until cool and firm; allow about 90 minutes.

  13. 13

    Melt topping

    4 minHands-on

    Melt top chocolate with top butter over barely simmering water.

  14. 14

    Spread chocolate

    3 minHands-on

    Spread evenly over firm caramel.

  15. 15

    Set chocolate

    60 minHands-off · check as directed

    Set at cool room temperature for about 1 hour; a brief refrigerator chill may help in a warm room.

  16. 16

    Cut squares

    5 minHands-on

    Bring any very cold slab towards room temperature, then cut with a warmed, dried knife to limit chocolate cracking.

Equipment check

2 items required

  • 20 cm square tin
  • heavy saucepan

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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