Perfect Homemade Millionaire Shortbread

I’m generally not too fussed about shortbread. Jo brought me a tin of those little dog ones once, which were, frankly, incredible. But, normal, plain shortbread biscuits, don’t appeal to me. So, what can you do to make them better? More exciting? More flavourful? You can add absolutely loads of sugar! I love millionaire shortbread, it’s yummy. The buttery shortbread works so well with the sweet caramel, it’s gorgeous. So, this is what we decided to try this weekend.


For the base:

  • 125g Butter
  • 50g Caster Sugar
  • 175g Plain flour
  • Pinch of salt

For the toppings:

  • 200g Condensed milk
  • 125g Butter
  • 125g Caster sugar
  • 3tbsp Golden syrup
  • 2Tsp. Vanilla essence
  • Pinch of salt
  • 300g Chocolate

millionaire shortbread ingredients


You will also need a medium sized baking tray. I’d say mine was about 30cm by 20cm. If you’ve got greaseproof paper, it will make it easier to life the finished biscuit, but it not, greasing the tin with butter will work fine.

Preheat the oven to 180 degrees.

For the base, cream the butter and sugar together in a mixing bowl. You can use an electric whisk for this, but I just do it with a wooden spoon. It only takes a few minutes to become soft and creamy. Then, add the flour and a pinch of salt, before mixing again. It will now turn into a crumbly mixture.

millionaire shortbread biscuit mix

Tip this into the greased or lined baking tray, and press out to the sides, flattening into a smooth surface. I tried to do this with the back of a spoon but just found it kept sticking to the spoon, so ended up using the heel of my hand to gently press in all down.biscuit base

Bake in the oven for 20 minutes, until it’s just starting to turn a golden brown. Once baked, remove from the oven, and leave to one side to cool.

For the caramel, add the condensed milk, butter, sugar, syrup, vanilla and salt to a saucepan, and turn the hob up to a high heat. This will all start to melt together quite quickly, so start string straight away with a wooden spoon. Once it comes to the boil, you might want to turn the heat down a little, but keep it lightly bubbling. The key here is to stir, continuously and vigorously. If it stops moving for a second, it will burn on the bottom on the pan. So, you can’t let this happen. When stirring, make sure you include the very edges of the pan. Let it bubble away for a few minutes, until it turns a light caramel colour and thickens. By this time, you will also have an achy arm!

Pour the caramel on to the top of the biscuit, and spread evenly. Don’t touch it with your hand, as it will stay exceptionally hot for a while. Leave to one side to set.


I also put some water in my pan as soon as I can, to make it easier to clean.

I left mine for a few hours, but an hour is probably long enough. Gently touch it with your fingers to make sure its set, and cool.

For the chocolate topping, put a pan with a little water on to boil, then reduce to a simmer. Break the chocolate into small pieces, and place into a mixing bowl. Put this on top of the water, and let the chocolate melt, stirring constantly. I take it off the heat after a while, because I have a habit of melting the mixing bowl to the pan, but this may just be me.

Once the chocolate has all melted and is nice and smooth, pour on to the top of the caramel, and spread evenly.

Either leave on the side to set, or put it in the fridge if you can’t wait that long to eat it.

finished millionaire shortbread

Now all I need to do is find something to do with the rest of the tin of condensed milk. Any ideas?

Perfect Homemade Millionaire Shortbread

Crunchy, Chewy, Sweet and Chocolatey, Millionaire Shortbread has it all!
Total Time2 hrs
Course: Snack
Cuisine: British
Keyword: caramel, chocolate, tray bake
Servings: 12 Squares
Calories: 300kcal
Author: Donna


For the base:

  • 125 g Butter
  • 50 g Caster Sugar
  • 175 6 Plain flour
  • Pinch Salt

For toppings:

  • 200 g Condensed milk
  • 125 g Butter
  • 125 g Caster sugar
  • 2 tsp Vanilla essence
  • Pinch Salt
  • 300 g Chocolate
  • 3 tbsp Golden syrup


  • Preheat the oven to 180 degrees and grease a baking tray

For the Biscuit Base:

  • Cream together the butter and sugar in a mixing bowl
  • Add the flour and salt
  • Mix together until it's a crumbly mixture
  • Tip into the baking tray, press into the edges and flatten until smooth
  • Bake in the oven for 20 minutes
  • Once baked, leave to cool

For the caramel:

  • Add condensed milk, butter, sugar, syrup, vanilla and salt to a saucepan
  • Place over a high heat, and stir vigorously
  • Bring to the boil, then reduce the heat slightly
  • Stir vigorously, and constantly until it turns a light caramel colour, and thickens
  • Pour on to the biscuit, spread evenly and leave to cool for 1 hour
  • Melt the chocolate in a mixing bowl, over simmering water, stirring frequently
  • Once smooth, pour over the caramel and spread evenly
  • Place in the fridge to cool
Two Tiny Hands




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