{"id":15327,"date":"2020-04-22T08:00:29","date_gmt":"2020-04-22T07:00:29","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=15327"},"modified":"2025-05-07T13:22:03","modified_gmt":"2025-05-07T12:22:03","slug":"millionaires-shortbread-2","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2020\/04\/22\/millionaires-shortbread-2\/","title":{"rendered":"Millionaires Shortbread – Back to Basics!"},"content":{"rendered":"

A complete ‘how-to’ guide on how to make millionaires shortbread! A homemade shortbread base, homemade caramel filling, and a chocolate topping. <\/h2>\n

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So it’s been a while since I posted my last ‘back to basics’ post – my last being my no-bake lemon cheesecake<\/a> post in May last year. And after the success of my youtube video on how to make Millionaires Shortbread, I thought I’d do the blog post for it too<\/p>\n

I have obviously made quite a few millionaires shortbread recipes already, but I thought I would cover it down to every last detail. Basically, completely dumb it down into the ground so that if you are scared to make it, you won’t be any more<\/p>\n

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Shortbread<\/h3>\n

For the shortbread, it really is quite basic – you can do it by hand, or in a food processor<\/a>, or in a stand mixer<\/a>, or with an electric hand mixer<\/a>. You just want to mix the sugar and butter together until creamy, and then add the flour and combined until a dough is formed.<\/p>\n

If you are doing this by hand, you can add all three ingredients together, making sure the butter is cold and cubed, and rub the mixture together with the tips of your fingers until it creates a bread crumb texture. Then, you effectively knead it together to form the dough.<\/p>\n

I always tend to use classic unsalted block butter but you can use a baking spread for this bit if you prefer. I just prefer the taste when it comes to real butter. When using a mixer to make it, you add the butter and sugar together, beat until creamy, and then add in the flour and combine.<\/p>\n

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Baking<\/h3>\n

Press the shortbread into a lined tin – I use a 9″ square tin<\/a> – and make sure it’s even. I use a 9″ square tin<\/a> as it’s the ultimate depth for the number of ingredients I use! If you use a smaller tin, it will take longer to bake – if you use a larger tin, you might have issues as the shortbread really isn’t that thick. <\/p>\n

You bake it in the oven at 160\u00bac in a fan oven, 180\u00bac regular, and bake until it’s starting to golden. When it’s starting to golden, and it’s been in for at least 20-25 minutes, you’ll know it’s baked through.<\/p>\n

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Caramel<\/h3>\n

For the caramel, you REALLY have to work on it. You can\u2019t<\/strong><\/em> cheat and use a tin of carnations caramel and stick it on top as it doesn\u2019t set<\/strong><\/em>. You can\u2019t really skip the steps, as it really is a caramel. I don\u2019t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for millionaires shortbread? You do.<\/p>\n

You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but it’s worth it. It is delicious and heavenly.<\/p>\n

I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob. <\/p>\n

You want to use actual unsalted butter – as it creates the best caramel. I use golden syrup<\/a>, because it creates the most wonderful caramel, as I explain in my video. If you can’t access golden syrup, however – I suggest using the caramel from this recipe post instead<\/a>. <\/p>\n

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Caramel problems<\/h3>\n

I’ve received comments about people getting little dark coloured lumps in the caramel, and this is down to catching. Once it’s caught, there isn’t really anything you can do, other than preventing it from getting any more burnt. <\/p>\n

If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth. <\/p>\n

The timing is something I can’t really narrow down on. It takes between 5-7 minutes to boil. This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don’t boil the caramel to temperature, and I never have. <\/p>\n

Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it’s quicker. Once it’s set, you add the chocolate<\/p>\n

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Topping<\/h3>\n

The chocolate part is quite straight forward – you just want to melt it, and cover the top, and let it set as well. I used a mix of milk and white chocolate, but you can use whatever you fancy! All milk, all dark, all white.. or all three! Any flavour you fancy too. It’s epic and easy.<\/p>\n

I find it easier to melt my chocolate in a microwave, but this is something I have done many times. I know my microwave in and out, but if you don’t have on, you can melt your chocolate in a double boiler which is a bowl, over a pan of simmering water. <\/p>\n

Of course, once you have decorated your millionaires with the chocolate, you need to leave it to set. I find it easier to set it in the fridge as it’s much quicker, but that is optional. If you set it at room temperature, then it will take longer but it will be easier to portion. <\/p>\n

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Portion<\/h3>\n

So… once you’ve reached the end of making it, you enjoy it. However, cutting it up can be an issue for some. As I used a 9″ square tin<\/a>, I use a 26cm knife to cut it. This is because the knife is larger than the traybake, and it makes it a hell of a lot easier. I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down. <\/p>\n

You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me. Some people even try cutting the traybake upside down so that the chocolate is the last bit you cut through. <\/p>\n

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Top tips <\/h3>\n

If you find once your millionaires shortbread is finished, that the caramel is rock solid and more like toffee, you overdid it slightly on the boiling. It’s best to keep and store it at room temperature from now on, so it’s at least not fridge cold hard. If your caramel is too soft, you didn’t do it for long enough, so should definitely be kept in the fridge.<\/p>\n

You want to use a good quality pan if you can, as some pans have a very thin base. Basically, if the base is too thin, you might burn the caramel. So if you are worried, take the temperature down a notch and do it for a little longer instead to prevent any catching!<\/p>\n

You also want to use a flat bottomed spatula, like these ones<\/a>. Using a spatula with a sharp corner means you can really scrape the caramel, and prevent it from catching in the corners!<\/p>\n

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  • I use this 9″ square tin<\/a><\/li>\n
  • The millionaires shortbread will last for 7 days at room temperature, or in the fridge <\/li>\n
  • The millionaires shortbread can freeze for 3+ months <\/li>\n<\/ul>\n

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