This easy and indulgent Millionaire’s Shortbread by James Martin is a perfect treat for any occasion. With a buttery biscuit base, creamy caramel filling, and rich dark chocolate topping, it’s simple to make and sure to satisfy your sweet tooth. Plus, you can adjust the chocolate or caramel to your taste!
Ingredients Needed
For the biscuit base:
- 300g (1 1/3 cups) salted butter, softened
- 200g (1 cup) dark soft brown sugar
- 350g (2 1/2 cups) plain flour
- 125g (1 cup) cornflour
For the caramel filling:
- 1 x 397g (14 oz) jar dulce de leche
- 250g (1 cup) salted butter
- 150g (3/4 cup) caster sugar
For the topping:
- 400g (14 oz) dark chocolate (70% cocoa solids), broken into pieces
- 100g (1/2 cup) salted butter
How To Make Millionaires Shortbread
- Make the biscuit base: Preheat the oven to 170°C (150°C fan)/325°F/gas 3. In a large bowl, combine the butter, sugar, plain flour, and cornflour. Rub the butter into the dry ingredients using your fingertips until the mixture is crumbly. Press this mixture into a 23 x 30cm (9 x 12 inch) loose-bottomed cake tin (no need to line) and use a palette knife to smooth the surface. Bake for 20 minutes, then remove from the oven and cool in the tin on a wire rack.
- Make the caramel filling: In a large saucepan, combine the dulce de leche, butter, and sugar. Heat over medium heat, whisking constantly. Bring the mixture to a boil (be careful as it will be very hot). Pour the caramel evenly over the cooled biscuit base, cover, and let it set for at least 4 hours or overnight at room temperature.
- Make the topping: In a medium heavy-based pan, melt the dark chocolate and butter together over gentle heat. Once melted, whisk to combine and cool slightly. Pour the chocolate topping evenly over the caramel and smooth with a palette knife. Cover and leave to set overnight at room temperature.
- To serve: Cut into 12 squares and enjoy!
Recipe Tips
- Chill the base before adding the caramel: Let the biscuit base cool completely before adding the caramel to prevent the layers from mixing.
- Stir the caramel constantly: While making the caramel, keep whisking to avoid burning or the sugar crystallizing.
- Let the caramel set fully: Allow the caramel layer to set for at least 4 hours or overnight for the best texture and flavor.
How To Store Leftovers?
- Refrigerate: Let the leftover Millionaire’s Shortbread cool to room temperature. Then, store it in an airtight container in the fridge for up to 5 days.
- Freeze: After the shortbread has cooled completely, wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. To serve, simply thaw at room temperature for a few hours before enjoying.
Nutrition Facts
Serving Size: 1 piece (12 servings total)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 50mg
- Potassium: 80mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 2g
Try More James Martin Recipes:
- James Martin Pork Pie
- James Martin Turkey And Ham Pie
- James Martin Sauce Vierge
- James Martin Slow-Cooked Short Ribs
James Martin Millionaires Shortbread
Description
This easy and indulgent Millionaire’s Shortbread by James Martin is a perfect treat for any occasion. With a buttery biscuit base, creamy caramel filling, and rich dark chocolate topping, it’s simple to make and sure to satisfy your sweet tooth. Plus, you can adjust the chocolate or caramel to your taste!
Ingredients
For the biscuit base:
For the caramel filling:
For the topping:
Instructions
- Make the biscuit base: Preheat the oven to 170°C (150°C fan)/325°F/gas 3. In a large bowl, combine the butter, sugar, plain flour, and cornflour. Rub the butter into the dry ingredients using your fingertips until the mixture is crumbly. Press this mixture into a 23 x 30cm (9 x 12 inch) loose-bottomed cake tin (no need to line) and use a palette knife to smooth the surface. Bake for 20 minutes, then remove from the oven and cool in the tin on a wire rack.
- Make the caramel filling: In a large saucepan, combine the dulce de leche, butter, and sugar. Heat over medium heat, whisking constantly. Bring the mixture to a boil (be careful as it will be very hot). Pour the caramel evenly over the cooled biscuit base, cover, and let it set for at least 4 hours or overnight at room temperature.
- Make the topping: In a medium heavy-based pan, melt the dark chocolate and butter together over gentle heat. Once melted, whisk to combine and cool slightly. Pour the chocolate topping evenly over the caramel and smooth with a palette knife. Cover and leave to set overnight at room temperature.
- To serve: Cut into 12 squares and enjoy!
Notes
- Chill the base before adding the caramel: Let the biscuit base cool completely before adding the caramel to prevent the layers from mixing.
- Stir the caramel constantly: While making the caramel, keep whisking to avoid burning or the sugar crystallizing.
- Let the caramel set fully: Allow the caramel layer to set for at least 4 hours or overnight for the best texture and flavor.
James Martin Millionaires Shortbread