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.
As an Amazon Associate I earn from qualifying purchases.
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.
Don’t miss another recipe, sign up for my free subscription below!
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 and The Scottish Baking Awards 2014
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
- 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)
- a little extra sugar for sprinkling on top of baked shortbread
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.
Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Hi, I’m really looking forward to trying this, I have had to adapt it a little as I noticed that the recipe for your shortbread is in oz whilst the rest of the recipe for the caramel, etc is in grams. Hoping it turns out as good as it looks!
Ooh, thank you, Lynsey! I need to update that, thanks for the heads up!
[…] 3. Caramel Shortbread […]
I can’t wait to try this! One question…when you give directions for the caramel layer the time frame given is 30 minutes. Does that mean 30 minutes for the entire cooking process or 30 minutes more cooking after it starts bubbling? Thanks so much.
Hi, I loved your shortbread recipe. You’re so right – it’s amazing how many recipes have multiple ingredients like salt, extract/flavoring, and on and on. I’ve done shortbread with a combination flour that uses all-purpose and rice flours mixed together (no more than 1/4 cup of the rice flour), but it’s still flour, sugar, butter. Anyway, I’m definitely going to try this recipe for millionaire’s shortbread although it will be hard to keep my stress-eating husband from scarfing the whole thing down in a night. One question – in the printable recipe, you note that the recipe for shortbread is below, but there is no recipe below or elsewhere. I’m assuming that you’re referring to your regular shortbread recipe? There is a link to that way up at the top of this blog, but it’s nowhere near the actual recipe. Just wanted to point that out in case others get confused. Looks yummy and definitely on my list of desserts to make soon.
I’ve been working on my traditional shortbread, thanks for your recipes! Okay… what are your thoughts on Scotch in the caramel? Would that be an abomination? ;-) I’m wondering if the flavor actually comes through in the end. I’ve tried baking with whiskey and it just evaporates out, total waste of good whiskey. I’m like you in that there’s no way I’m gonna add flavoring. Yuck. Thanks again, I love your traditional recipes.
Hi Alison, not an abomination unless you don’t use a Scotch whisky! haha! So, I think you’d have to add the whisky at the end so you’ll not cook it all out. I would try just one tablespoonful the first time and see how it goes. Let me know if you try! CC
[…] of my favorite treats is millionaire’s shortbread, which I haven’t made in ages, maybe this year is a good […]
In your millionaires shortbread recipe you say you do not use granulated sugar. So do you castor sugar? I live outside Toronto Canada and cannot get castor sugar. So for castor sugar I put granulated sugar in the blender and make it a bit finer. Is this the correct thing to do? Love your recipes.
Hi Iris, I don’t know where you see that I say not to use granulated sugar? You can definitely use granulated sugar for shortbread. Please let me know where you saw this as I’m confused.
Thank you! CC
Sorry, no idea where I came up with. Cannot wait to try this recipe and a few more l like the look of. Being from Scotland I really appreciate your recipes.
Fantastic, Iris! Enjoy, they are definitely a treat when we are missing home. :)
My recipe came from the Highlands in Scotland. Very old. It uses Lyles Golden Syrup and powdered sugar instead of granulated. For that little snap. The filling uses powdered sugar, evaporated milk and butter.maybe it’s a wee bit more toffee than super sweet caramel. I’ve been making it for over 30 years and have had many varieties in Scotland. I do milk and semi sweet choc swirled on top.
I’d love to try that, Rebecca! Are you willing to share? You can email it to me privately if you’re willing to share. Lmk, thanks!