James Martin’s Millionaires Shortbread is a sumptuous treat featuring a flaky biscuit base, luscious dulce de leche caramel filling, and rich chocolate topping that can be prepared in only 20 minutes and serves 12 squares.
Try More James Martin Recipes:
🤎 Why You’ll Love This Millionaire Shortbread Recipe:
- Buttery biscuit, velvety caramel, and rich chocolate.
- Sweet meets savory with salted butter.
- Crumbly, gooey, and smooth perfection.
❓ What Is James Martin’s Millionaires Shortbread Recipe?
James Martin’s Millionaires Shortbread is a heavenly treat with a buttery crumble base, gooey dulce de leche caramel, and rich dark chocolate topping, creating enticing layers of decadence.
🍫 James Martin Millionaires Shortbread 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 topping:
- 400g dark chocolate (70% cocoa solids), broken into pieces
- 100g salted butter
🍮 How To Make James Martin Millionaires Shortbread
- Set the oven temperature to 170°C (150°F fan)/325°F (gas 3). In a large bowl, combine the butter, sugar, and both varieties of flour to make the biscuit base.
- To make a crumbly mixture, rub the butter into the remaining ingredients with your fingertips.
- Use a palette knife to level the top of the batter, then press it into a 23 x 30 cm loose-bottomed cake pan (no need to line).
- Cool completely in the pan on a wire rack after baking for 20 minutes.
- Make the caramel filling by melting the butter, sugar, and dulce de leche in a large pot over medium heat. While whisking, bring the mixture to a boil; proceed with caution, as it is quite hot.
- Before covering and letting it set for 4 hours or overnight, make sure to spread the mixture evenly over the biscuit base.
- In a medium heavy-based pan, melt the butter and chocolate together to make the topping. Mix everything after it has melted.
- Once it has cooled a bit, garnish with caramel and smooth down with a palette knife.
- Let it sit at room temperature for the night after covering it.
- Divide into 12 equal squares to serve.
💭 Recipe Tips
- Get the butter softened so you can make a smooth biscuit base. For the best texture, let the caramel and chocolate cool a little.
- Spread the caramel evenly over the biscuit base so that every bite is sweet.
- For a hard and tasty result, chill the stacked layers for at least four hours, or overnight.
- To make clean squares, sharpen your knife and soak it in hot water to make the layers easier to cut through.
🍨 What Goes Well With Millionaires Shortbread?
Enjoy a piece of Millionaire’s shortbread with fresh berries, whipped cream, vanilla ice cream, a cup of coffee or espresso, drizzle with caramel sauce, or sprinkle with nuts.
🎚 How To Store Leftovers Millionaires Shortbread?
- At Room Temperature: Leftover Millionaires shortbread can be kept in a cold, dry place for up to 5 days.
- In The Fridge: Preserve leftover Millionaires shortbread in the fridge for up to a week if placed in a sealed container.
- In The Freezer: Leftover Millionaires shortbread can be frozen for up to 3 months after being wrapped in plastic and then kept in a freezer bag. Let it thaw in the fridge before serving.
🥵 How To Reheat Leftovers Millionaires Shortbread?
- Oven: Turn the oven on high heat (300°F) then assemble Millionaires shortbread on a baking sheet and heat for around 5 minutes.
- Microwave: Arrange Millionaires shortbread on a microwave-safe plate and heat for 20 to 30 seconds at a time on the medium setting until warm.
FAQs
What’s the difference between millionaire and billionaire shortbread?
Millionaire’s shortbread features a soft caramel filling, while Billionaire’s shortbread elevates it with a center of indulgent salted caramel sauce.
How to stop chocolate cracking when cutting millionaire shortbread?
To prevent chocolate cracking, either cut bars before the full set or let Millionaire’s shortbread reach room temperature before slicing.
Why add oil to melting chocolate in millionaire shortbread?
Oil added to melting chocolate in millionaire shortbread ensures a smooth texture, promoting a glossy finish.
Why does my millionaire shortbread taste bitter?
Your millionaire shortbread may taste bitter if over-baked or cooked at high heat, causing the butter to burn and impart a sour or pungent aftertaste.
Try More James Martin Recipes:
- James Martin Spanish Cheesecake Recipe
- James Martin Chocolate Chip Muffins
- James Martin Panettone Bread And Butter Pudding
James Martin Millionaires Shortbread Nutrition Facts
Amount Per Serving
- Calories 201
- Total Fat 13g
- Saturated Fat 7.9g
- Trans Fat 0.4g
- Cholesterol 27mg
- Sodium 85mg
- Potassium 73.7mg
- Total Carbohydrates 22g
- Dietary Fiber 0.7g
- Sugars 16g
- Protein 1.7g
James Martin Millionaires Shortbread
Description
James Martin’s Millionaires Shortbread is a sumptuous treat featuring a flaky biscuit base, luscious dulce de leche caramel filling, and rich chocolate topping that can be prepared in only 20 minutes and serves 12 squares.
Ingredients
For the biscuit base:
For the caramel filling:
For the topping:
Instructions
- Set the oven temperature to 170°C (150°F fan)/325°F (gas 3). In a large bowl, combine the butter, sugar, and both varieties of flour to make the biscuit base.
- To make a crumbly mixture, rub the butter into the remaining ingredients with your fingertips.
- Use a palette knife to level the top of the batter, then press it into a 23 x 30 cm loose-bottomed cake pan (no need to line).
- Cool completely in the pan on a wire rack after baking for 20 minutes.
- Make the caramel filling by melting the butter, sugar, and dulce de leche in a large pot over medium heat. While whisking, bring the mixture to a boil; proceed with caution, as it is quite hot.
- Before covering and letting it set for 4 hours or overnight, make sure to spread the mixture evenly over the biscuit base.
- In a medium heavy-based pan, melt the butter and chocolate together to make the topping. Mix everything after it has melted.
- Once it has cooled a bit, garnish with caramel and smooth down with a palette knife.
- Let it sit at room temperature for the night after covering it.
- Divide into 12 equal squares to serve.
Notes
- Get the butter softened so you can make a smooth biscuit base. For the best texture, let the caramel and chocolate cool a little.
Spread the caramel evenly over the biscuit base so that every bite is sweet.
For a hard and tasty result, chill the stacked layers for at least four hours, or overnight.
To make clean squares, sharpen your knife and soak it in hot water to make the layers easier to cut through.