Millionaire’s Shortbread


IMG_20141104_194715[1] 04/11/2014

Crisp, buttery shortbread! Smooth, velvet caramel! Dark, luxurious chocolate! Rock salt that accentuates all of the above!


For the Crust

  • 1 cup plain flour
  • 1/8 cup dark brown sugar
  • 1/8 cup light brown sugar
  • 2 teaspoons cornflour
  • 1 teaspoon salt
  • 4oz cold unsalted butter, cubed
  • 1 tablespoon ice water
  • 1 large egg yolk

For the Caramel Layer

  • 1 can sweetened condensed milk
  • 1/4 cup dark brown sugar
  • 1/4 cup light brown sugar
  • 3oz unsalted butter
  • 2 tablespoons golden syrup
  • 1 teaspoon vanilla extract
  • Generous pinch of salt

For the Chocolate Layer

  • 6oz dark chocolate, finely chopped, 70% cocoa solids minimum
  • 3 tablespoons double cream
  • Rock salt (optional)


For the Crust:

Preheat the oven to 180C. Line a 9-inch square pan with aluminium foil, pushing the foil neatly into the corners and up the sides of the pan ensuring that the foil overlaps all edges to help removal from the pan later. Grease the foiled pan with butter.

Combine the flour, brown sugars, cornflour and salt and mix with a wooden spoon until well combined and no lumps of brown sugar remain. Add the butter and rub in with your fingertips until a coarse mix forms. Add the ice water and egg yolk and mix until moist clumps form. Dump the dough into the prepared pan and press with your fingers into an even layer (dust your fingers with flour if the dough is too sticky). Pierce the dough all over with a fork and bake until golden, about 20 minutes. Set aside to cool.


For Caramel Layer:

Whisk the sweetened condensed milk, brown sugars, butter, golden syrup, vanilla and salt together in a medium saucepan over medium heat until the sugar dissolves, the butter melts and the mixture comes to a boil. Attach a sugar thermometer to the side of the pan and boil gently, whisking constantly, until the caramel is thick and the temperature registers 225F, about 6 minutes. Pour the caramel over the crust and cool for about 15 minutes or until the caramel is set.

Note that the caramel will not set completely. It will still be slightly soft in the finished product but this is definitely a good thing.


For Chocolate Layer:

Place the chocolate and cream in a heatproof bowl set over a pan of barely simmering water. The water should not touch the bottom of the bowl. Heat gently until the chocolate and cream have melted. Spread the chocolate over the caramel layer. Lightly sprinkle some rock salt over the chocolate for extra flavour. Refrigerate the bars until the chocolate is set, at least 1 hour. Using the foil overhang, lift the bars out of the pan and transfer to a cutting board. Cut into small squares and store in the refrigerator until ready to serve.


These bars will keep well in the fridge stored in an airtight container if not gobbled up before that.


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