James Martin Millionaires Shortbread

There’s something devilishly brilliant about millionaire’s shortbread. It’s the kind of thing your nan might make for a church fête, but James Martin? He’s gone full posh with it — and honestly, I’m not mad. I remember making something like this as a teen, all sticky caramel tins and over-melted chocolate, thinking I was on Great British Bake Off. (Spoiler: I wasn’t. But the tray was empty in minutes, so that’s a win.)

Now, James Martin’s version is lush — layers of salted butter crumble, velvety dulce de leche that wants to ooze out the sides, and a thick chocolate top that snaps just right when you cut it (if you don’t mess it up — more on that below). It’s not health food. It’s not pretending to be. But when you need a pick-me-up or something to bring to a party that will get compliments, this is it.

Also, full disclosure: I ate three pieces while writing this. Regret nothing.

Why You’ll Love It

• That texture combo — crumbly, gooey, and silky all at once.
• Deep caramel vibes from the dulce de leche (no faffing with condensed milk boiling).
• It keeps beautifully in the fridge or freezer — make it ahead.
• Cuts like a dream if you follow the hot knife trick.
• Crowd-pleaser for birthdays, bake sales, or when you just need a Tuesday win.
• Salted butter in every layer — don’t skip it, it’s the secret weapon.

Ingredients

For the biscuit base:

• 300g salted butter, softened
• 200g dark soft brown sugar
• 350g plain flour
• 125g cornflour

For the caramel filling:

• 1 x 397g jar dulce de leche
• 250g salted butter
• 150g caster sugar

For the chocolate topping:

• 400g dark chocolate (70% cocoa solids), broken into pieces
• 100g salted butter

How to Make It

Start with the base:

Preheat your oven to 170°C (150°C fan). In a big bowl, mash together the softened butter, brown sugar, plain flour, and cornflour. Use your fingers — it should feel like damp sand at the beach (but don’t eat it just yet). Press this mix into a 23×30 cm loose-bottomed cake tin. Don’t overthink the edges. Level the top with a palette knife or back of a spoon. Bake for 20 mins until pale golden.

Let it cool:

Take the tin out and set it on a wire rack. Let the base cool fully. Trust me, if it’s warm when the caramel hits, things go south.

Make that caramel magic:

In a big saucepan, chuck in the butter, caster sugar, and the whole jar of dulce de leche. Heat gently, stirring until it’s smooth. Then bring it to a gentle boil — careful, it’s hotter than it looks. Keep stirring while it thickens, about 5–7 minutes. Don’t wander off here.

Pour and spread:

Pour the caramel over the cooled biscuit base and smooth it out. Don’t be stingy in the corners. Now cover and let it set — ideally overnight, or at least 4 hours in the fridge.

Melt the chocolate topping:

In a heavy-based pan, melt the chocolate and butter together gently. Stir until glossy and unified. Let it cool for about 10 minutes — it should pour like thick lava, not boiling mud.

Layer and finish:

Pour the chocolate over the set caramel and tilt the tin so it covers edge to edge. You can give it a gentle shake. Now, let the whole tray sit out overnight if your kitchen’s cool, or chill it again.

Slice smart:

To cut clean squares, dip a sharp knife in hot water and wipe dry between slices. Twelve generous squares or smaller bites if you’re feeling polite. I never am.

Common Mistakes and How to Dodge Them

Why’s my caramel grainy?
You probably heated it too fast or didn’t stir enough. Keep the heat medium and stir like it’s your job.

Why does the chocolate crack when I slice it?
Let it come to room temp first, or use a hot knife. Learned that the hard way after a tray shattered like glass.

Why’s the base too hard?
You may have overbaked it. It should still look pale, not golden brown — think shortbread, not biscuit.

My layers are sliding off!
Caramel wasn’t set properly before adding chocolate. Be patient, or get a sticky mess.

Storage and Reheating

Fridge: Keeps beautifully for up to a week in a sealed container.
Freezer: Wrap slices in baking paper and freeze for up to 3 months. Thaw overnight in the fridge.
Room temp: Fine for 2–3 days if your kitchen isn’t tropical.
Reheating: Honestly? Don’t. But if you want it warm, microwave a slice for 10 seconds max.

Frequently Asked Questions

Can I use milk chocolate instead?
Sure, but it’ll be sweeter and less balanced. I prefer dark for the richness, but you do you.

Is dulce de leche the same as caramel?
Close, but smoother and creamier. It’s like caramel’s French cousin with a silk scarf.

Can I add sea salt on top?
Absolutely. Flaky Maldon salt sprinkled before the chocolate sets takes it to the next level.

Can I make it gluten-free?
Yes — swap the plain flour for a 1:1 gluten-free blend. The texture holds up nicely.

Nutrition Facts (Per Serving):

Calories: 201
Fat: 13g
Carbs: 22g
Sugar: 16g
Protein: 1.7g
Sodium: 85mg

Try More James Martin Recipes:

• James Martin Cherry Scones
• James Martin Black Forest Roulade
• James Martin Rhubarb Crumble