Millionaire's shortbread

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Today I'd like to share a recipe for millionaire's shortbread - the classic combination of thick caramel and chocolate on a shortcrust, buttery base.

 

The sweetness of fudgy caramel is perfectly balanced by dark chocolate, and the base is beautifully crumbly and just melts in your mouth. This incredibly satisfying cake really tastes like a million dollars!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients
Base
  • 0.5 cup (~100 g) sugar
  • 200 g unsalted butter
  • 2 cups (~275 g) flour
  • 1 tsp vanilla extract

Caramel

  • 100 g unsalted butter
  • 3 tbsp (40 g) sugar
  • 4 tbsp (60 g) honey
  • 1 can (400 g) sweetened condensed milk

Topping

  • 200 g dark chocolate
  • 40 g white chocolate

Method

  1. Prepare the base. Put flour and 1/2 cup caster sugar into a bowl. Stir through with a whisk until sugar is evenly distributed in flour.
  2. Add 200 g cold cubed butter. Combine it with the flour until it resembles wet sand with a knife, you fingertips or a confectionery knife. Be quick to prevent butter from warming up too much.
  3. Once you get the desired texture, add 1 tsp vanilla extract and mix it in quickly.
  4. Transfer dough into a greased baking tin lined with baking paper, 23 x 23 cm. Spread it evenly with a wooden spoon or a silicone spatula and press it down with a bottom of a glass.
  5. Bake the base in a conventional oven preheated to 180 deg C for 20-25 minutes, until beautiful and golden. Take the ready base out of the oven and transfer it to a wire rack to cool slightly.
  6. Put 100 butter, 40 g sugar, 4 tbsp honey and one can condensed milk into a non-stick pot. Heat them up together over medium-low heat, stirring constantly with a silicone spatula. Once all the ingredients combine bring the liquid to a slow boil and, keeping on stirring, cook for 5-7 minutes, until you get a thick caramel.
  7. Take caramel off heat and pour it onto the slightly cooled buttery base. Spread it across the whole surface with a silicone spatula rather quickly. After a few minutes, put the cake into a fridge for one hour to set.
  8. Prepare the topping. Melt dark chocolate in a double boiler. Melt white chocolate too and transfer it into a piping bag. 
  9. Pour melted dark chocolate onto caramel and spread it evenly across the surface. Squeeze out strips of white chocolate on top and create patterns with a wooden skewer. Return the cake to a fridge for a moment to set the chocolate. 
  10. Enjoy! 
Approximate nutritional value
100 g
  • 527 kcal
  • Carbs: 56 g 
  • Fat: 31 g
  • Protein: 7 g
  • Fibre: 3 g

1 slice (recipe makes 30 slices)

  • 216 kcal
  • Carbs: 23 g 
  • Fat: 13 g
  • Protein: 3 g
  • Fibre: 1 g

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