Millionaire shortbread recipe

I have been watching the Bake Off, and feel inspired to bake!  It has taken a few weeks as I have been so busy, but I am off work this week and have time to spare 🙂  This is my fool/fail proof recipe for making millionaire shortbread.  Whenever I have made standard caramel millionaire shortbread, before I had this recipe, the caramel bit oozed everywhere and was too separate from the chocolate and biscuit layers.  This  recipe holds together and cuts really well, and tastes amazing!  millionaire shortbread


For the base

  • 10 oz (280g) plain flour
  • 6 oz (175g) brown sugar
  • 4 oz (115g) butter

For the topping

  • 4 oz (115g) butter
  • 3 1/2 oz (100g) brown sugar
  • 7 oz (200g) milk choc chips (you need to use choc chips, I have tried a bar of chocolate before and it didn’t work!)


  • Preheat oven to 180 deg.
  • Using your hands, rub together the flour, sugar and butter together to make a breadcrumb-style mix.
  • Press the mix into a baking tin.  The original recipe recommends 12″ x 8″ but mine is smaller than that.

biscuit base

  • You then need to make caramel!  Slowly heat up the butter and sugar on the hob – stirring all the time.  Once it reaches boiling-point, boil constantly for around 1 minute – still stirring.  To be honest, I wing it during this stage and it has never failed, even if I don’t stir all the time, or the timing runs over.  I would fail so badly on the Bake Off!

making caramel

  • Pour the caramel all over your base and then put into the over for around 20 minutes.  The topping should be bubbling at this stage.  Switch off the oven when you take your baking tin out.
  • Sprinkle the choc chips all over the caramel and biscuit mix, and pop back in the switched-off oven for about 1 minute.  Take the baking tin out again, and use a spatula to spread the melted chocolate all over.  Don’t worry if you mix caramel and chocolate.
  • Leave to cool in the tin, then cut into squares.

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