I’ve been planning to make these for a while now, and after cooking so health-consciously this week for Elaine, the time was right for this fat and sugar feast. I’m afraid, there’s nothing healthy in these indulgent layers of sinfulness, but I am absolutely going to tag them as ‘vegetarian’ and ‘egg-free’, just in case…
I have no idea about the history of millionaire shortbread, but a very clear understanding of their appeal: the contrast of textures and flavours is absolutely moreish, even when you know that each square has enough calories to last you a month. The shortbread is crumbly and ever so slightly salty, the caramel sticky and sweet, and the lot is finished off with a layer of dark, almost bitter chocolate. But not just millionaires like them – in fact, I am officially reclaiming millionaire shortbread for the proletariat, or whatever you want to call the non-millionaires these days.
Millionaire Shortbread (makes loads, but they store well. And not just on your hips)
For the shortbread:
- 200g unsalted butter
- 300g plain flour
- 100g caster sugar
- 2 tbs vanilla sugar
- pinch of salt
- grated zest of 1 lemon
For the caramel:
- 100g caster sugar
- 50g golden syrup
- 100g butter
- 400g condensed milk (2 tins)
For the chocolate couverture:
- 150g dark chocolate couverture
Line a swiss roll tin or similar (23 x 33cm or 9″ x 13″) with baking paper. In a food processor, chop the ingredients for the shortbread until they are completely mixed. Press the crumbs into a ball shape, wrap it and place it in the fridge for an hour.
Preheat the oven to 180C / 360F. Place the doughball into the tin and press it into a thin layer. Don’t overwork it, otherwise you’ll loose the crumbly texture. Prick it a few ties with a fork, pop it in the oven and bake it for 20-25 minutes or until lightly golden brown. Remove it from the oven and let it cool down.
In a wide and heavy-bottomed casserole, heat up the ingredients for the caramel, stirring continually.
Keep stirring until it starts bubbling, after about 5 minutes it will start getting a little darker – keep at it until it has a rich golden caramel colour. Don’t be tempted to lick it off the spoon to see if it tastes like caramel. This is very unhygenic and you will burn your tongue. And it hurts. I read that on wikipedia, obviously.
All in all this should take just a little over ten minutes. Pour the runny mix into the tin, on top of the shortbread, and leave it all to cool completely.
Finally, when it is completely cooled down, you can prepare the chocolate couverture. Bring a little water to boil in a small casserole, then place a small bowl on the top of the cassetole: take care for it not to touch the water. Place the chocolate couverture in the bowl and leave it to melt. I always switch off the heat when I put in the couverture as the remaining steam is usually enough to melt it.
Once it has melted, spread it over the caramel and leave it to harden. Cut the finished shortbread into small squares or fingers and try not to eat them. All. In one go.
I’m bringing mine along to Angie’s Fiesta Friday blog party, to celebrate my photography post being featured! It’s a great honour, and you’ll understand that when you see the competition … Every Friday, lots of bloggers get together at Angie’s, bringing a long a post which they link up to the site. This week she’ll be helped by two fantastic bloggers, Michelle @Giraffes Can Bake and Juju @ cookingwithauntjuju. The party means visiting each other’s blogs, which means you’ll be able to meet the most amazing bloggers out there and get loads of brilliant recipes in the bargain. Check it out – I might see you there!
Ginger&Bread 
oh I made these once too, on ninive, and found them absolutely delicious. Thanks for the reminder, I think I will have to oance again, maybe somewhat better-looking, you did much better in that aspect!
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I am missing Ninive! But they are delicious. Bye-bye Ipanema beach …
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Oh but Anna is also likeable, I think. Only not in english- I lack the time for that just now.
And only think of Rubens and his women in great shape!
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I might be a creature of habit, after all!
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absolutely LOVE the photos!!!
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I knew that PhD would come in handy someday 😉
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These look yummy! – Wikipedia is ever so helpful isn’t it. I found out there not to stab yourself in the finger when unpicking stitches, could have been painful!
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Ha ha. I’m still googling ‘what to do when you burned your tongue’ …
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Ice cubes! Seriously burnt tongue is painful, hope it’s feeling better soon!
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I went got G&Ts in the end 😉
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As for stab wounds, I’ve spent hours holding my hand high up in the air in a desperate attempt to stop the bleeding. And after much less heroic accidents than unpicking stitches …
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I’ll have to figure out these measurements pronto and bake these to satisfy my sweet tooth. Wow Ginger! Just lovely!
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I honestly don’t know how you cope with those cups!
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ha ha, it’s simpler and faster 🙂
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My daughter loves those, will show her your recipe. Funny that it includes golden syrup. And hey, love your stack of Frankfurt School books– wondering if that ‘s a private joke with the shortbread? 🙂
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My class-consciousness kicked in at the name ‘millionaire shortbread’ 😉 The golden syrup is an absolute must as it complements the sugar and condensed milk in terms of highly processed ingredients. No way could you ever offset it by using, say, wholemeal flour!
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Oh my Ginger do those look good. Love them. I’ve never made them myself I think I need to change that,
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They are delicious – and easy! I love the caramel layer …
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Those look awesome Ginger. Congratulations on being featured. I feel I had a little something to do with that. :))) I will be pinning this to my brownies, blondies and bars board. Have a great weekend. Happy FF!
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Absolutely, Quinn – and thank you!!! I hope you enjoyed your co-hosting as much as I did, it’s a bit overwhelming at first but the things you come across are simply mind-blowing!
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Super awesome!!
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Thank you!
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With a name like “Millionaire’s Shortbread” we all should be making these – I mean chocolate and caramel. Had to look this up and there are a bunch of versions – yours sounds delicious and has all the right ingredients. Thanks for bringing this sweet dessert to Angie’s Fiesta Friday 🙂
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Thank you, Juju – don’t tell me you don’t really have these in the States? You have no idea what you’re missing 🙂
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Of course we do that’s where many of the versions came from. Apparently they originated in Australia back in the 1970’s. I frequently like to research names of recipes and other tidbits (the librarian/teacher in me) – sometimes there’s quite a story but not with this shortbread. I have just never had them but I am sure I will never taste all the different goodies out there 🙂 Happy FF!
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Haven’t had this kind of treat but I have seeing them from the internet like crazy. I am a fan of caramel, but this sounds so good. 🙂 Happy FF, Ginger.
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It’s the combination with the dry crumbly shortbread that makes them so moreish. Happy FF to you, too!
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I haven’t had millionaires shortbread in a long time now but was thinking about it not so long ago, longingly. Thus might just be the prompt I need to make it!
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Go for it – I’m looking forward to your version!
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Well, that should do it!!! do you feel human again now??! 😉
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Beyond human, and not in a Spiderman kind of way. More Pirelli man, I’m afraid 😉
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🙂 x
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I’m sure that’s not true xx
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I ALWAYS say that I am going to make these too… they almost seem too dangerous!! 😉 Yours look SO so SO good!!
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They are like playing with fire. Or rather with the deep fat fryer 😉
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Love the addition of Lemon, imagine that would cut through the sweetness somewhat. I LOVE this stuff, but it’s dangerous to make, because I reckon I could easily eat a whole batch straight out the fridge!! 😀
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That’s the German in me: our shortbread invariably contains vanilla and lemon, and they work so well with the caramel!
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I’m not a person with a very sweet tooth, but when the urge strikes, this really hits the spot – I love this but have never made it. Time to put that right!
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It’s made me wonder how difficult it could be to make dulce de leche! Apparently it takes hours though …
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I’ve heard you can make it in a slow cooker – maybe I could give it a go that way!
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Very nice indeed my friend… but it’s still those damn chelsea buns for me… 🙂
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Oh yummy 😜😆
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So true 🙂
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You’re killing me! lol. These look incredible! 🍓
THE “SISTERHOOD OF THE WORLD” BLOGGER AWARD
Whether you’re new to blogging or a seasoned blogger, it’s always a pleasure to be acknowledged, in my opinion. I admire your posts and feel as though I can learn from following you. So, I nominated you for The “Sisterhood of the World” Blogger Award. I don’t know if you’ve been nominated before, but you definitely deserve it. Congratulations! Please follow the link to
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You are too sweet! I promise I’ll get back to you once I have a moment 🙂
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I understand. Blessings! 🍓
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So here I am trying to catch up on your blog, but I had to skip the spaetzle and come straight to this post when I saw it! Haha~ 🙂 I have always wanted to try these bars and they look absolutely spectacular!
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