Millionaire shortbread

by Barry Lewis

Prep time
10 mins
Cook time
60 mins


60g Sugar

160g plain flour

120g butter

100g light brown sugar

2tbsp golden syrup / corn syrup

100g butter

400g tin condensed milk

150g milk chocolate

I wanted to do a Millionaire shortbread recipe here on the website for ages, but for some reason I got put off by the time it takes to make it. So, I decided to speed up the recipe using the freezer and they came out a charm! Normally making millionaire shortbread (or simply chocolate caramel shortbread) you’d use the fridge and need a really good setting time, but I found that the freezer option opened up a large time saving for no difference and I recommend you try this method!

First up pre-heat and oven to gas mark 4 or equivalent and grease/line with baking parchment a square baking tin.

Into a large mixing bowl mix the butter (120g), sugar and flour, rubbing together with your fingers and thumbs until a fine, slightly yellow in colour breadcrumb texture is achieved. Press this into the bottom of your baking tray, evenly spreading out to ensure an flat and level base and that all areas of the tin are covered. Pierce with a fork a little bit and then put in the freezer for 10 minutes.

Once firmed up from the freezer place the base into the oven and bake for 25-30 minutes or until the base is lightly golden brown. Remove from the oven and allow to cool.

Meanwhile you can make the filling, into a large saucepan add the light brown sugar, remaining butter, golden syrup and condensed milk. Bring this to a steady simmer but you must stir consistently or it will burn! Keep stirring whilst it warms up and bubbles away, a spatula is best for this to ensure an even heat throughout when stirring and being flexible enough to reach into all the gaps around the saucepan. Once the 5 minutes is up the colour should have darkened a little and it will be thicker, carefully pour the mixture onto the biscuit base gently tilting the pan to cover the whole biscuit area. Allow to cool to room temperature then place in the freezer whilst you melt the chocolate.

Melting the chocolate is done in a large mixing bowl over a pan of simmering water. Add the broken chocolate pieces and then melt away steadily, stirring to ensure it is smooth, once melted it can be left under the hot water from the pan to keep it warm until ready to pour over the caramel. Check the caramel is firmed up and cooled from the freezer, then pour the chocolate over the top, again ensuring that it covers the caramel entirely. Place in the freezer to firm for 20 minutes, or until chocolate is set. Carefully lift from the baking tray and slice into squares. They are fine kept at room temperature when serving or you can keep in the fridge for a fresher tasting bite…. enjoy these super easy, quick millionaire shortbreads!