Me, Rachel Swailes. My blog about stuff I get up to in and around the Western Cape, Cape Town, George, Wilderness, Hermanus and other cool places :)

Published on Friday, March 12th, 2010 at 8:08 pm

The time and effort these little biscuits take is very much worth the epic taste sensation that is… Millionnaire’s Shortbread



225g plain flour
75g castor sugar
175g unsalted butter


379g condensed milk (one tin)
4Tbsp golden syrup
160g butter


325g plain chocolate

Millionnaires Shortbread



Preheat the oven to 170 degrees C
Take the flour, sugar and the butter and rub together
Grease and line an 8 inch x 8 inch baking tin with waxed paper
Press the mixture into the tin and prick the top with a fork
Cook this for 5 minutes and then lower the temperature to 150 degrees C and cook for 35 minutes more
When it’s done, take it out of the oven but leave it in the baking tin and let it cool.


Melt 160g butter and add the condensed milk and golden syrup
Whisk (yes really) the mixture until it looks even and all the butter is mixed in
Heat it until it goes golden brown – and watch it closely because it catches easily
Then pour it over the shortbread and leave to cool


Melt the chocolate and pour over the caramel
As the chocolate starts to harden, start to mark out the squares
As soon as the chocolate looks like it will keep it’s shape, lift out of the tin and cut


You can also try using less butter in the caramel. I started of with 200g but that just seems like way to much once it’s incorporated. Next time I’ll be trying with 150g to see how that turns out. Alternatively follow the instructions on the can of condensed milk for the caramel.

And smaller biscuits are harder to get out of the tin, but better in the long run because these are seriously rich!

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