RECIPE: Millionaires Shortbread

RECIPE: Millionaires Shortbread

Today is day 84 of my Day Zero Project.  I really have made a start on my 101 things in 1001 days.  At the end of this post is a new recipe I have tried for Millionaires Shortbread.

I have completed:


#78 – Write my 101 in 1001 list. 

Image By Aurore D [CC BY 2.0], via Wikimedia Commons

The goals I’ve made a start on are:


#1 – Cook 52 new recipes.  (1/52)


#19 – Monetise my blog.

#27 – Narrow down blog categories and tags.

#28 – Delete old and irrelevant content from the site.

#29 – Check for broken links once a month (3)


#32 – Pay of 75% of our debt.  (5%)

#35 – Put away £10 for each goal completed (£10)

#40 – Improve credit score (42 points up in 3 months)


#64 – Lose 3st (6lb off)

#66 – Read 52 books (11/52)

#67 – Watch 52 movies I haven’t seen before (4/52)


#83 – Play a board game at least once a month for the duration.

#90 – Sing songs with Enfys and Anwen every night.

#92 – Surprise the kids once a month. 


#97 – Complete 52 random acts of kindness (1/52)

Millionaires Shortbread
Yields 24
A deliciously moreish sweet treat for caramel and shortbread lovers!
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For the shortbread
  1. 250g plain flour
  2. 75g caster sugar
  3. 175g butter, softened
For the caramel
  1. 100g butter or margarine
  2. 100g light muscavado sugar
  3. 2 x 397g cans condensed milk
For the topping
  1. 200g plain or milk chocolate, broken into pieces
  1. Pre-heat the oven to 180'C/Gas mark 4. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.
To make the shortbread
  1. Mix the flour and caster sugar in a bowl.
  2. Rub in the butter until the mixture resembles fine breadcrumbs.
  3. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
  4. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned.
  5. Cool in the tin.
To make the caramel
  1. Measure the butter, sugar and condensed milk into a pan and heat gently until the sugar has dissolved.
  2. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly.
  3. Pour over the shortbread and leave to cool.
For the topping
  1. Melt the chocolate slowly in a bowl over a pan of hot water.
  2. Pour over the cold caramel and leave to set.
  3. Cut into squares or bars.
Adapted from fetchgirl
Adapted from fetchgirl
Beth in a Box