Millionaire’s Shortbread

We have tried and tested several different versions of these in order to come up with the perfect batch!  The shortbread stays slightly soft, the caramel not too thick and sickly and a modest covering of dark chocolate, splashed with some dairy-free white chocolate.

Millionaire's Shortbread
Yields 20
Contains: gluten, soya
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Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
  1. 250g sunflower margarine
  2. 110g caster sugar
  3. 350g plain flour
  1. 1 tin condensed soya
  2. 200g dark chocolate
  3. 40g dairy-free white chocolate (optional, for presentation!)
  4. 1 tsp vegetable oil
  1. Start by preheating the oven to 180C and in a bowl combine the shortbread ingredients. The consistency should be fairly dry but not too crumbly. Firmly press down into a tray lined with baking paper or greased. Refrigerate for 20 minutes and then bake in the oven for 20-25 minutes, or until the surface of the shortbread is going golden.
  2. While the shortbread is cooling out of the oven (keep in the baking tray for ease of topping) you can make the caramel. If you would rather an alternative or can't get your hands on condensed soya then click here for a link to our caramel recipe.
  3. Tip the condensed soya into a glass bowl and microwave for about 10-12 minutes (in total) on full power. Keep a close eye on the mixture as it will bubble over! Every time the soya is about to spill over, open the microwave, stir it and put it back in to carry on heating. You will have to do this more and more, but that means that it is turning into caramel. You will know it is done when it darkens in colour and becomes thicker. If you are unsure whether it is ready or not, simply spoon out a little onto a plate, leave to cool and feel the consistency - if it is runny then it needs longer in the microwave.
  4. When the condensed soya is ready, spoon onto the cooled shortbread - take extra care as it will be scolding hot! Pop the shortbread back into the fridge for the caramel to set while you melt the chocolate.
  5. Pop a glass bowl over a pan of boiling water and add the dark chocolate, stir until it is all melted, add the tsp of vegetable oil (this helps loosen the chocolate up so it doesn't go rock solid in the fridge) and pour over the shortbread.  Repeat with the white chocolate and drizzle/splash over the shortbread for presentation.
  6. Return to the fridge for the chocolate to set and then cut into oblongs.


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