I made boatloads of cookies in December so I decided to bake a few more bars and squares! Millionaire’s Shortbread is a classic English dessert that consists of one layer of shortbread, one layer of caramel and topped with chocolate.
I’m not sure why it’s called Millionaire’s Shortbread but it’s like a homemade Twix candy bar. Since it’s homemade it’s automatically more delicious!
Since I’m such a kind wife I made my bars with a homemade dairy free caramel instead of using condensed milk or store bought caramel for my husband. It doesn’t taste exactly the same but Alex was more than happy with it. His previous favorite were these Shortbread Brownies.
I had the most amazing millionaire’s shortbread at Oliver Peyton’s book launch. There is a recipe in his book as well. They call for semolina though and I didn’t have any to hand so I went with the Joy of Baking (check here for how to make a regular caramel) recipe instead.
makes about 12 squares
170g unsalted butter, at room temperature
1/2 tsp vanilla
210g plain flour
1/8 tsp salt
300g caster sugar
60g dairy free spread
3 tbs soy cream
1 tsp vanilla
1 tsp unsalted butter
1. Preheat the oven to 180 C and grease a 9×9 inch pan. In a large bowl cream the butter and sugar together until light and fluffy. Add the vanilla and beat in the flour and salt until combined. Press into the prepared pan and bake for 20 minutes. Set aside to cool while you make the caramel.
2. In a large saucepan over a medium low heat stir the caster sugar until it melts and turns golden brown. Don’t add anything else. It will be slightly lumpy at first but will slowly melt. Once it’s smooth add the dairy free spread, vanilla and soy cream. Stir until it’s smooth and resembles caramel. Be careful not to let the hot sugar splash you. Take it off the heat and let it cool for a few minutes.
3. Pour the caramel over the shortbread. It will start to set fairly quickly so don’t wait too long to pour it on. It can also be reheated if necessary.
4. In a microwave safe bowl heat the chocolate and butter at 30 second bursts until melted. Pour on top of the caramel and refrigerate until set (about 30 min – 1 hour). Cut into slices and serve.