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I’ve made.  Scrap that.  I’ve tried to make millionaires shortbread before.  The caramel was a gooey liquid slop and the shortbread and chocolate just slipped off as soon as I cut into it.  It was like an oil slick on a plate and most people I have spoken to, who have tried to make it, know my pain!  It was years before I felt able to revisit making millionaires shortbread.  Maybe enough time had passed for me to forget the horror.  Judging by my response to failing my first driving test it’s probably just a character trait I suffer.  (It was five years before I drove again!)
At the request of my husband and his cousin therefore I have returned to the zone of millionaires shortbread and I have to say, this time, it was a rip roaring success!

You will need:-


  •  250g (9oz) plain flour (sifted).  Extra for surface work later.
  •  75g (3oz) golden caster sugar
  •  175g (6oz) unsalted butter at room temperature.  Extra for greasing.


  •  2 x 397g tins of sweetened condensed milk
  • 100g (31/2 0z) light muscovado sugar
  • 100 g (3 1/2oz) unsalted butter

For the topping

250g (9oz) plain chocolate

1.  Put the oven on at 180C / 160 C in a fan oven or gas mark 4.  Grease a tin.  Now I used a Pyrex Space Saver which worked fab but if you have a 30.5 x 22 cm (12×8.5″) tin that will work perfectly too.  This is a swiss roll tin.  Once greased line your tin or Pyrex dish with greaseproof paper.

2.  We are now making the shortbread layer so put the flour, caster sugar and butter into a food processor and zing it round until it forms crumbs.

 Once that is done just pulse the processor a few times until the mixture forms a ball.  Turn that out onto the floured surface and knead the mixture to combine it thoroughly.  

Press this into your prepared tin…

 and put into your pre-heated oven.  Cook for approximately 20 minutes.  

The final result should be firm to the touch and a pale brown.  In my Pyrex dish my cook took about 10 more minutes and I just judged it on it being firm to the touch.

3.  Leave the shortbread to cool in the dish.

4.  Time to make the caramel.  Put the condensed milk, sugar and butter into a heatproof bowl.  I used my trusty Pyrex large glass mixing bowl.  It needs to be microwavable. 

Microwave the mixture on high for 12 minutes stopping it every few minutes to attend to the mixture with a balloon whisk.  

Initially I let the mixture go for 3 minutes before I whisked it but after that I did it every minute as it was bubbling away.  When the mixture first comes out of the microwave it looks a bit like a volcano erupting but a little mix soon calmed it down.  I kept a note of how many minutes I was cooking it for on my notebook but it became noticeably thicker towards the end.  Once the 12 minutes were up, and following one last whisk, spoon the mixture onto the shortbread base.  Smooth it over.

5.  Leave the caramel to cool.  I left it for an hour initially then put it in the fridge for another hour.

6.  Once a few hours had passed I turned to the chocolate top.  I melt chocolate in my Pyrex glass bowl over a pan of boiling water.  I am not a fan of microwaving chocolate to get it to melt as I find it tends to catch fire.  But maybe that’s just me.  So my same glass bowl sits on a pan of boiling water and the chocolate melts fine.  

 Make sure that the bottom of the bowl is not in contact with the water.  Once melted pour the chocolate over the top of the caramel layer.


7.  Leave the mixture to cool at room temperature.

8.  Because it is in greaseproof paper it is easy to release the completed work from the dish and put it on the side for cutting.  Cutting is not that easy and I can’t say that my millionaires shortbread was perfectly cut but it still looked pretty good and tasted just amazing.

 Millionaires Shortbread is a firm favourite of many people and my homemade version proved extremely popular!  I was so pleased that it stayed upright.  I stored it in the fridge and have to say it got better with each passing day!

Let me know how it goes!  

Love Wish Vintage x