• Prep Time: 30 mins
  • Cooking Time: 30 mins
  • Serves: 9

Millionaires shortbread

  • Recipe Submitted by on

 Ingredients List

  • For the shortbread:
  • 225 g plain (all-purpose) flour
  • 175 g unsalted butter, cold, cut into cubes
  • 90 g golden caster sugar
  • Pinch of salt
  • For the topping:
  • 150 g unsalted butter
  • 379 g can condensed milk
  • 100 g golden syrup
  • 1/2 tsp salt
  • 350 g milk chocolate (or semi-sweet chocolate), chopped into small pieces
  • 4 tbsp chopped toasted hazelnuts


Preheat the oven to 150C/300f. Line a 23cm (9 inch), square cake tin with baking parchment.
Add the flour and butter to a food processor and pulse until the mixture resembles fine breadcrumbs.
Add in the caster sugar and salt, then pulse again until combined.
Spoon the mixture into the lined cake tin. Spread it out and push it flat with the back of a spoon, so it reaches the edges. Try to make sure the shortbread is as flat and even as possible (you can use a tin of beans as a rolling pin to help with this).
Bake the shortbread in the oven for 30 minutes, then remove from the oven and leave to cool (still in the tin).
Now make the topping. Add the butter, condensed milk, golden syrup and salt to a small pan, and heat on a low heat, stirring occasionally, until the butter is melted. Turn the heat up to medium-high and allow to simmer, stirring often, for 6-8 minutes, until the mixture thickens and turns to a darker caramel colour. Turn off the heat and allow to cool for 5 minutes. If any of the butter has separated from the mixture after 5 minutes, you can discard, then stir the caramel again and pour over the shortbread. Allow to cool completely.
Melt the chocolate in the microwave in 30-second bursts (stirring in between each burst) or use a bain marie if you prefer. Pour the melted chocolate over the caramel. Sprinkle with the toasted hazelnuts and allow to cool completely – at room temperature.
Cut into 9 large squares, or 36 bite-size squares and serve.

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