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Millionaire shortbread

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Adjust Servings:
250 g Plain flour
125 g Rice flour
125 g Caster sugar
250 g Butter
1/4 tsp Salt
175 g Butter
175 g Caster sugar
2 tblspn Golden syrup
400 ml Condensed milk
250 g Milk chocolate

Millionaire shortbread

    • Serves 16
    • Medium


    • Shortbread

    • Caramel

    • Chocolate



    Millionaire shortbread

    Millionaire shortbread, also known as: caramel slice, caramel square, caramel shortbread and a few others. I have no clue where the name came from, a post here also tried to track the origins and failed. Shortbread hails from Scotland, so there is a fair chance of it having origins somewhere up there.

    I make the shortbread with a 3:2:1 ratio: three parts flour, two parts butter and one part sugar. I further split the flour into two thirds plain flour and a third rice flour. Normal caramel is made with sugar and water, while this made from: sugar, butter, condensed milk and golden syrup. I see many recipes online calling for plain chocolate, but I use milk chocolate for a topping. Granted, this is a guess, but maybe because the ingredients are so rich only a millionaire could afford it? The shortbread with the caramel alone would be rich enough, not to mention the topping of rich chocolate! I find millionaire shortbread to be extremely rich and is not something that I can have more than one of at a time, obviously.

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    Pre-heat the oven.
    Sift the flours into a bowl and add the sugar and salt and mix thoroughly.
    Make a well and add the cubed butter.


    Use a knife to cut the butter into the flour until it gets too a smaller size.
    Lift the butter and flour into the air and push the butter through the flour and let it fall back into the dough.
    Once the butter has been broken down, bring it all together into a ball.


    Grease and line a tray that is around 22 cm by 22 cm (9" x 9") - it will need to be about 4 - 5 cm deep (2 inches).
    Roll the dough out into a rough square and place into the tray. It comes apart easily so don't expect it to go in all in one piece!
    Make sure the base is covered, then prick holes with a fork and bake until it just starts to go golden.


    Remove from the oven and allow to cool in the tray.
    Put the butter and sugar into a heavy based pan and put on a medium heat and stir until the butter has melted.
    Add the condensed milk and keep stirring while the liquid simmers and goes a rich caramel colour.


    The previous step should take about 15 minutes and the liquid will start to solidify a bit.
    Pour this onto the cooled shortbread and then leave somewhere to completely cool.


    Break the chocolate into small pieces and either melt in a microwave or in a bowl above boiling water.
    Either way, stir every so often until the chocolate completely melts.
    Pour the chocolate over the cooled caramel and leave again to solidify.


    Run a spatula around the edge of the tray and using the sides of the greaseproof paper, wiggle it free.
    Cut into smaller pieces and enjoy!


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