Millionaire’s shortbread, or caramel shortcake, as it’s sometimes called, is a classic Scottish treat. Why make a faux version of this recipe when you can make this authentic Scottish recipe?
Originally published January 23, 2014
If you have a sweet tooth, or know someone who does, then this authentic millionaire’s shortbread is sure to be a recipe you’ll want to try.
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I’ve seen lots of recipes for what is supposed to be authentic millionaire’s shortbread, but they simply don’t make the cut. In fact, one of the top recipes from a google search brings up a recipe which is called “millionaire’s shortbread”.
Authentic Scottish Shortbread made with 3 ingredients.
However, the shortbread shouldn’t have 7 ingredients in it. The caramel shouldn’t have corn syrup in it, and the chocolate topping isn’t just chocolate, but a ganache and it’s topped with salt. JUST NO. I’m not saying the recipe is bad, I’m saying it’s not millionaire’s shortbread.
This is a simpler, more “well-adjusted” shortbread recipe, because the shortbread is, well–actually shortbread. Why call something a peanut butter and jelly sandwich when there’s no peanut butter in it? It makes no sense. This recipe comes from Melanie Andrews a Scottish baker and tea room owner for over 25 years in Helensburgh, Scotland. How much better can you get?
Another classic tea room recipe: Scottish red lentil soup.
It’s my duty as a Scot to let you know things like this about mangled Scottish recipes, the same as I do when I find ridiculous recipes pretending to be “Italian”.
These millionaire’s shortbread bars are great in lunch boxes, for bake sales, cookie exchanges, holiday gifts and so much more. They keep well for more than a week if they’re kept in an airtight tin.
Authentic Millionaire’s Shortbread
(aka Caramel Shortcake)
Slightly adapted recipe by Melanie Andrews Makes 20 pieces
Full printable recipes below.
Make the Millionaire’s Shortbread Base
Press the shortbread dough right into the tray. and bake. Allow to cool.
Make the Caramel.
This doesn’t take long.
Spread the Caramel on the Shortbread Base.
Once the shortbread is cool, spread the caramel on top and allow to cool again. Patience is a virtue.
Top Millionaire’s Shortbread with Good Quality Melted Chocolate.
Please don’t go to all the trouble to make this delectable treat and use subpar chocolate! Good quality chocolate is key. Callebaut is just an example, but there are many less expensive chocolate brands that are still very good (Trader Joe’s).
When Cool, Cut Millionaire’s Shortbread into Bars.
Enjoy the fruits of your labor!
You know this isn’t the last time you’re going to make these millionaire shortbread bars, right?
Love caramel? Here’s another decadent recipe for you to try: Guinness stout dark chocolate pudding cakes with salted caramel sauce. Or sticky toffee pudding, which has a gorgeous caramel topping.
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Authentic Millionaire's Shortbread or Caramel Shortcake (Shortbread with Caramel and Chocolate)
A rich Scottish treat with a shortbread base.
Ingredients
- one recipe of Butter Shortbread (below)
Caramel Layer
- 6 oz butter (1 1/2 sticks)
- 6 oz (3/4 cup) sugar
- 3 tbsp Lyle's Golden Syrup (available in British or specialty shops) omit if you cannot find it
- 7 fl oz (3/4 of 14 oz can/bottle) condensed milk
- 8 oz (1 cup) good quality chocolate (for top layer)
Instructions
Preheat oven to 350º F (170º C)
Make the Shortbread
- Press the shortbread into an 9" x 11" baking tray.
- Lightly prick with a fork and bake for about 20 minutes. Set aside to cool.
Make the Caramel
- Put the butter, sugar, Golden Syrup and condensed milk in a heavy bottomed pan and heat to bubbling, then simmer, stirring constantly, until thick and golden brown in color (about 30 mins).
- Pour caramel over cooled shortbread, and set aside to cool.
Finish the bars
- When the caramel has set, melt the chocolate (I put it in the microwave on "defrost") and spread it evenly over the top of the caramel layer.
- Refrigerate before cutting into slices.
- Store in an airtight tin.
Nutrition Information:
Yield: 20 Serving Size: 1 barAmount Per Serving:Calories: 256Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 106mgCarbohydrates: 32gFiber: 0gSugar: 30gProtein: 3g
How to Make Shortbread (Easy Scottish Recipe)
Classic and authentic Scottish Shortbread recipe containing only three ingredients: flour, butter and sugar.
Ingredients
- 340 g (2 1/4 cups) all purpose flour
- 113 g (1/2 cup) sugar, and extra for sprinkling on top of baked biscuits
- 227 g good quality salted butter, (2 sticks) softened (you can use unsalted, which is the norm for baking, but add a good pinch of salt)
Instructions
Heat oven to 375º F (190 ºC)
- Mix all the ingredients together by hand or mixer, to a stiff consistency (the butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer). Don't overwork the dough; stop when it just comes together
- Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
- FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
- ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
- MOULD: (brush the mold with a little oil, and sugar first to ensure it comes out nicely). Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray. If your shortbread mould doesn't have a pretty design, prick it with a fork
- Place in preheated oven for 25 to 30 minutes or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.
Notes
Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.
If you plan to keep your shortbread for more than two weeks, I'd suggest freezing it.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 333Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 49mgSodium: 147mgCarbohydrates: 38gFiber: 1gSugar: 12gProtein: 4g
Nutrition information is only estimated.
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I made this for our Burns night celebrations here in France, it went down really well, thanks.
Love to hear that, thank you so much!
Your directions are terrible. I’ll be going to someone else’s recipe.
I am quite sure you missed the full printable recipe with detailed directions, reed. Just a thought, but maybe you could try starting the new year in a more positive way? You could have written,
“I would really like to make this recipe, but I’m having trouble with the lack of detail in your directions.”
Then I could have directed you to the bottom of the post or given any assistance you might have needed instead of sending you to read this post I wrote about commenting.
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