You’ll Need:

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  1. Preheat the oven to 150°C, then grease and line a 33x23cm tin with baking paper
  2. Rub 175g of cold, cubed butter into the flour with your hands until the mixture resembles fine breadcrumbs
  3. Add in the caster sugar and mix
  4. Tip the mixture into the prepared tin and press it down firmly so that it is tightly packed
  5. Bake for 30 minutes or until very light golden brown. Leave to cool
  6. Meanwhile, heat the remaining butter, condensed milk and golden syrup gently in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth
  7. Increase the heat to medium-high and bring the mixture to the boil, stirring frequently – until mixture is thick and golden brown
  8. Allow mixture to cool slightly before pouring over the cooled shortbread. (you will only need half of this mixture, see Top Tips for info on this)
  9. Leave to cool completely – refrigerate for at least an hour to help with this 
  10. Melt the chocolate – we do ours in a glass bowl over a pan of simmering water
  11. Pour the melted chocolate over the caramel, and then melt the milk chocolate and put blobs on top
  12. Use a toothpick or sharp knife to ‘feather’ a nice pattern on top – see video above for how to get that perfect feather!
  13. Leave in the fridge for another 4 hours to set completely, then chop up and serve!

Top Tips:

  • Make sure your shortbread mixture is packed really tightly into the tin, or your Millionaire’s Shortbread will crumble when cut into!
  • Keep the boiling water simmering on a low heat – but don’t let it touch the bottom of the glass bowl when melting the chocolate
  • Make sure no water gets into the bowl of chocolate whilst you are melting it
  • You can also melt chocolate in the microwave, but it is much more likely to burn, so only do it in short bursts of 10-30 seconds
  • You will have too much caramel so make sure to save half – you can put it into an airtight container or jar and keep in the fridge – reheat in the microwave in a small bowl when you want to use! It’s perfect for drizzling over desserts and ice cream! Alternatively you can double up the shortbread mixture and make another tray or shortbread