Caramel Cookies, Biscuits, Shortbreads Facebook Live Recipes Traybakes

Millionaires Shortbread

Spoil yourself with this delicious treat flavoured with our Sugar and Crumbs Natural Flavoured Icing Sugar.

What is Millionaires Shortbread?

Millionaires Shortbread gets its name from the three rich layers combined together to make a special treat.  Shortbread is the base on which luscious caramel is poured on top, followed by a good amount of delicious melted chocolate.   A Millionaires delight!  Also know as Caramel shortbread. 

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

Check more recipes out here.

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Ingredients

 
Shortbread
 
200g Unsalted Butter
100g Sugar and Crumbs Natural Flavoured Icing Sugar of your Choice 
275g Plain Flour
 
Caramel
 
25g Sugar and Crumbs Natural Flavoured Icing Sugar (of your choice)
1 Tbsp Light Brown Caster Sugar
200g Unsalted Butter 
4 Tbsp Golden Syrup
397g Can Condensed Milk
 
Decoration 
 
200g Milk Chocolate 
100g White Chocolate 
 
 

Instructions

1. Preheat the oven to 160c Fan, 180C Gas Mark 3.  Line a 9×9 inch tin wit parchment paper.

2. Shortbread- Combine the butter and sugar until creamy, then fold in the flour then beat until a dough is formed ( it will be a creamy dough.)

3.   Pour into the tin and spread evenly, bake in the oven or 30 mins or until golden.  Once baked take out and leave to cool completely. (keep in the tin)

4.  Caramel – To make the caramel put all the ingredients in a heavy based saucepan and melt over a medium heat until the sugar has dissolved, stirring all the time.  Use a spatula to stop the sugar from catching.

5.  Once dissolved turn up the heat and boil for 5-6 minutes until it turns golden and it has started to thicken, you should be able to see the bottom of the pan when stirring.

6.  Take away from the heat and pour over the shortbread.   Spread evenly.  Place in the fridge and leave to set for at least an hour.

7. Chocolate – Melt the milk chocolate in one bowl and the white chocolate in another.  Pour over the milk chocolate onto the caramel topping once its set, and the blob the white chocolate.  Use a skewer to swirl the white chocolate into the milk chocolate.

8.  Place back in the fridge and leave to set for another hour.  Once the chocolate is set you can slice into 9 or 12 squares depending on the size you desire.

Store in a airtight container and eat within 1 week 

The best flavours to use are Salted Caramel, Velvet Vanilla, Apple Crumble, Black Cherry.

Laura 😉

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