Salted Millionaire Shortbread Squares

3 Nov

I must admit I don’t like millionaires shortbread… It’s just too rich for me and it’s also a pain the ass to make because of the caramel and all the different layers. Also the caramel is always really runny and rich and just not nice but this recipe has changed my views of it. This recipe is wonderful, its super easy just a bit time consuming and the layers are all thin so it’s not a complete overload. Most importantly the caramel is just the right level of richness because it is balanced out by the hint of salt and because the caramel is baked in the oven it has this amazing soft, chewy texture that makes it easy to travel and doesn’t create a gooey mess! So I hope you like my version but leave your comments down below! Do you rather this recipe or do you like the traditional one? Let me know. 😀

Salted Millionaire Shortbread Squares (Makes 16-20 squares)

For the Shortbread:

100g butter

250g self raising flour

50g caster sugar

For the Caramel Layer:

200g caster sugar

1/2tsp sea salt

4tbsp golden syrup

200g butter

1 x 400g tin condensed milk

For the Chocolate Topping;

100g milk chocolate, broken into cubes

100g dark chocolate, broken into cubes

  • Preheat the oven to 180ºc/350ºf and grease and line a 9 x 13inch baking tin.
  • In a bowl, rub the butter into the flour using your finger tips until it resembles fine breadcrumbs. Mix in the sugar then press the mixture evenly into the prepared tin and bake in the oven for 20mins or until it is golden in color. Leave the oven on.
  • While you are cooking the base, you can start on your salted caramel layer. Place all the caramel ingredients in a saucepan and melt over a low/medium heat, stirring constantly. Bring to the boil and simmer for 10-15mins, again stirring constantly until the mixture turns a darker brown and it has reached the soft ball stage. This is when you take a spoonful of the mixture and pour it into a bowl of cold water. You should be able to gather it into a soft, solid ball.
  • Pour the caramel over the cooked shortbread base and return to the oven and bake for a further 10mins. When it is finished, remove from the oven and allow the caramel and the tin to cool completely.
  • Put the two chocolates in a bowl and melt in the microwave in 30sec bursts until fully melted, stirring after each interval.
  • Pour the melted chocolate over the cooled caramel layer and spread to make an even layer.
  • Allow to cool and set completely then remove from the tin and cut into yummy squares!

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