Millionaire shortbread is a traybake that has stood the test of time, still one of the nation’s favourite staples. A buttery biscuit base, a layer of caramel toffee topped with milk and white chocolate. Perfect with a cup of tea or coffee, just try not to eat them all in one go.
Makes 15 squares
Ingredients
For the base:
- 310g unsalted butter
- 150g caster sugar
- 410g plain flour
For the caramel toffee:
- 270g unsalted butter
- 110g caster sugar
- 60g golden syrup
- 400g condensed milk
For the chocolate top:
- 350g high-quality milk chocolate
- 100g white chocolate
Method:
Make the base the day before. Cream together the butter and sugar till well combined, add in the flour and mix until it all comes together. Flatten into a square, cover with clingfilm and put it into the fridge. The next day preheat your oven to 180°.
Remove your pastry from the fridge and roll out to fit a 28cm x 25cm tray. Line your tray with baking parchment and place your pastry into it. Pierce the base with a fork in several spots. Place into the oven for 15 minutes or until golden brown. Allow to cool in the tray.
Once your base has cooled you can start on the caramel. Add all the caramel ingredients into a pot and stir on a medium till a golden colour. Pour over the base smoothly, then leave to fully cool in the fridge.
Once the caramel has set, melt your milk and white chocolate in two separate bowls over pans of hot water. When fully melted, pour the milk chocolate on top and use a spatula to spread evenly across the top. Next drizzle the white chocolate on top of the milk chocolate, in lines from left to right over the top, which will enable you to make the pattern. Using a toothpick or the back of your knife, drag through the white chocolate lines in the opposite direction to create the swirls. Leave the traybake to set in the fridge and then portion into 15 equal pieces.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here