In the zone - Millionaire's Shortbread Recipe - BBC Good Food
Try our gooey caramel and rich chocolate millionaire's shortbread recipe.
For this week’s relaxing In The Zone baking video, watch Anna swirl gooey caramel and pour rich melted chocolate onto a buttery base to create our indulgent millionaire’s shortbread. Get the recipe here:
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Millionaires Shortbread Recipe
How to Millionaires Shortbread! This Millionaires Shortbread Recipe is simple and easy to make. The most delicious and rich sweet treat, crumbly shortbread, sweet salted caramel filling and topped with dark chocolate! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make Millionaires Shortbread then just follow this Millionaires Shortbread Recipe.
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Saucepan
Measuring Cups
Square Baking Pan
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MILLIONAIRES SHORTBREAD RECIPE
Ingredients
1½ / 160g Sticks Butter
⅓ Cup / 65g White Sugar
2 Cups / 250g Plain Flour
1 Tin / 400g Sweetened Condensed Milk
¾ Cup / 150g White Sugar
1 Stick / 110g Butter
2 Tbsp / 50g Golden Syrup (can be substituted with Honey)
1 tsp Vanilla
1-3 tsp Flaky Salt
5oz / 150g Chocolate
2 Tbsp / 30ml Oil
Instructions
Whisk the butter and sugar together until smooth and combined. Add in the flour and switch to a wooden spoon or silicone spatula and fold together until the mixture starts to resemble wet sand.
Line an 8 or 20cm square baking pan with non stick paper and pour in the shortbread base. Using a metal spoon of flat cup press the base down into a flat even layer.
Bake the shortbread base in a 160C/320F oven for about 35 minutes or until the edges are just starting to brown. It will be soft but will continue to harden as it cools. Let it cool before starting the caramel.
In a medium sized saucepan add the butter, sweetened condensed milk, sugar and golden syrup. Heat over medium to low heat for about 5 minutes, stirring continuously. When the mixture starts to turn golden remove it from the heat and let it cool for a few minutes before adding the vanilla and salt.
Pour the caramel into the square baking pan on top of the cooled shortbread base. Tilt the pan so the caramel fills in all the corners and place into the fridge for a few hours to set completely.
Melt the chocolate and oil together over a water bath or in the microwave in small bursts until smooth. Pour the chocolate over the caramel and leave to set in the fridge for a few hours.
Remove the Millionaires Shortbread from the baking pan. Peel back the nonstick paper and cut into about 12-16 even slices.
Notes
If you have a thermometer cook the caramel to 110C/230F.
For normal caramel only add 1 tsp of salt, for more of a salted caramel add between 2-3 tsp.
Keep the sliced Millionaires Shortbread in a sealed container in the fridge.
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Millionaires Shortbread also known as Caramel Shortbread
In this video I show you how I make this classic pastry, Millionaires Shortbread. It has a delicious all butter shortbread base topped with a layer of scrumptious caramel and finished with a coating of chocolate.
RECIPE
Note in the video I put the wrong oven temp on the screen it should read as I said in the video 160ºc for about 30 minutes.
Millionaires Shortbread
125g white sugar
250g unsaltesd butter
375g plain flour (NOT self-raising)
Good pinch of salt (if you use salted butter omit this)
For the caramel
100g butter salted
100 sugar any type (NOT powdered)
397g tin Condensed Milk (NOT evaporated milk)
200g Chocolate for topping
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EPIC MILLIONAIRES' SHORTBREAD RECIPE | Sorted Food
How can we make the classic combination of shortbread, caramel and chocolate really epic? Add bacon and bourbon of course! Once you've tried this moorish recipe you'll never go back!
Get the recipe here:
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Millionaire's Shortbread | Basics with Babish
Head to to save 10% off your first purchase of a website or domain using code BABISH.
This week on Basics, it's time to make the ultimate cookie: millionaire's shortbread. Recipe adapted from America's Test Kitchen:
Recipe:
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How to make a perfect Salted Caramel Millionaires Shortbread
Buttery shortbread topped with easy salted caramel and a layer of milk chocolate. All topped off with chopped roasted hazelnuts. This millionaire's shortbread is a real treat.
They firm up and slice nicely, whilst still tasting gooey and delicious. Perfect for a picnic or as an afternoon snack with a nice cup of tea.
Free printable recipe is available on our site:
Ingredients:
For the shortbread:
225 g (2 cups minus 1 tbsp) plain (all-purpose) flour
175 g (¾ cup minus 1 tsp) unsalted butter, cold, cut into cubes
90 g (½ cup) golden caster sugar
Pinch of salt
For the topping:
150 g (½ cup + 2 tbsp) unsalted butter
397 g (14 oz) can condensed milk
100 g (⅓ cup) golden syrup
1/2 tsp salt
350 g (12 oz) milk chocolate (or semi-sweet chocolate), chopped into small pieces
4 tbsp chopped toasted hazelnuts
Instructions:
1. Preheat the oven to 150C/300f. Line a 23cm (9 inch), square cake tin with baking parchment.
2. Add the flour and butter to a food processor and pulse until the mixture resembles fine breadcrumbs.
3. Add in the caster sugar and salt, then pulse again until the mixture combines and starts to clump together.
4. Spoon the mixture into the lined cake tin.
5. Spread the mixture 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.
6. Bake the shortbread in the oven for 30 minutes, then remove from the oven and leave to cool a little (still in the tin), while you make the salted caramel.
7. Add the butter, condensed milk, golden syrup and salt to a small pan, and heat on a low heat, stirring constantly, until the butter has melted.
8. Turn the heat up to medium-high and allow to simmer, stirring constantly, for 6-8 minutes, until the mixture thickens and turns to a golden caramel colour.
9. Turn off the heat and very carefully pour the mixture over the shortbread in the tin.
10. Smooth the caramel layer out, into an even layer, then place the tin in the fridge for at least an hour (or up to 3 days, if you want to make this bit ahead)
11. Melt the chocolate in the microwave in 30-second bursts (stirring in between each burst) or use a bain marie if you prefer.
12. Pour the melted chocolate over the caramel in an even layer.
13. Sprinkle with the toasted hazelnuts and allow to cool completely, for at least an hour, at room temperature.
14. Cut into 9 large squares, or 36 bite-size squares and serve.
Notes
Storage: Once set and chopped into pieces, place in an air-tight box at room temperature. The should keep for up to a week.
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