Mary Berry’s Millionaire Shortbread is made with butter, superfine sugar, all-purpose flour, golden syrup, condensed milk, and bittersweet chocolate. This delicious Millionaire Shortbread recipe creates a rich, indulgent dessert that takes about 55 minutes to prepare and can serve up to 21 people.
Mary Berry Millionaire Shortbread Ingredients
For the Base:
- ½ cup (4 oz/114g) butter, softened
- 2¼ tbsp (2 oz/50g) superfine sugar
- 1¼ cups (5 oz/150g) all-purpose flour
For the Caramel:
- ½ cup (4 oz/114g) butter
- 3 tbsp (3 oz/75g) superfine sugar
- 2 tbsp golden syrup (available online)
- ½ × 14 oz (397g) can condensed milk
For the Topping:
- 4 oz (100g) bittersweet or semisweet chocolate, broken into pieces
How To Make Mary Berry Millionaire Shortbread
- Preheat the Oven: Preheat the oven to 350°F (Convection 320°F) and grease an 11 × 7 inch (28 × 18 cm) baking tin.
- Prepare the Base: Place all the base ingredients in a bowl and beat to form a firm dough. (You may need to knead lightly with your hand to bring it together.) Press into the tin with the back of a spoon, prick with a fork, and bake for 25–30 minutes, until a pale brown.
- Make the Caramel: While the base is baking, measure all caramel ingredients into a saucepan. Heat gently until melted, then bring to a boil and simmer for 10–15 minutes, stirring continuously, until caramel-colored. Remove from heat and cool slightly.
- Assemble the Shortbread: When the base is cooked and has cooled for about 5 minutes, pour the caramel over the top and set aside.
- Prepare the Topping: Break the chocolate into pieces and place in a small heatproof bowl over a saucepan of simmering water. Heat gently until smooth. Pour the chocolate in a steady stream over the caramel, creating a thin layer. Before the chocolate sets, use a fork to make swirling patterns.
- Serve: Allow to set before cutting into 21 pieces.
Recipe Tips
- Ensure Butter is Softened: Use softened butter for the base to achieve a smooth dough. Cold butter can make it difficult to mix and may result in a crumbly base.
- Stir Caramel Constantly: When making the caramel, stir continuously with a flat-based wooden spoon to prevent it from burning and ensure an even texture.
- Cool Shortbread Before Adding Caramel: Allow the shortbread to cool for about 5 minutes before pouring the caramel on top to prevent the caramel from mixing into the base.
- Use a Heatproof Bowl for Chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water, not directly on the heat, to avoid burning it.
- Create Swirling Patterns Before Chocolate Sets: Drag a fork through the melted chocolate before it hardens to create decorative swirling patterns for an attractive finish.
What To Serve With Millionaire Shortbread?
This rich Millionaire Shortbread pairs well with a cup of tea, coffee, or hot chocolate. It also can be enjoyed alongside fresh fruit, such as strawberries or apples, for a tasty treat.
How To Store Leftovers Millionaire Shortbread?
- Refrigerate: Let the leftover Millionaire Shortbread cool to room temperature. Store in an airtight container in the refrigerator for up to 1 week.
- Freeze: After cooling, cut the Millionaire Shortbread into pieces and place them in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature for about 1 hour before enjoying.
Mary Berry Millionaire Shortbread Nutrition Facts
Serving Size: 1 piece (21 servings total)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 50mg
- Sodium: 50mg
- Potassium: 80 mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 2g
Try More Mary Berry Recipes:
Mary Berry Millionaire Shortbread Recipe
Description
Mary Berry’s Millionaire Shortbread is made with butter, superfine sugar, all-purpose flour, golden syrup, condensed milk, and bittersweet chocolate. This delicious Millionaire Shortbread recipe creates a rich, indulgent dessert that takes about 55 minutes to prepare and can serve up to 21 people.
Ingredients
For the Base:
For the Caramel:
For the Topping:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (Convection 320°F) and grease an 11 × 7 inch (28 × 18 cm) baking tin.
- Prepare the Base: Place all the base ingredients in a bowl and beat to form a firm dough. (You may need to knead lightly with your hand to bring it together.) Press into the tin with the back of a spoon, prick with a fork, and bake for 25–30 minutes, until a pale brown.
- Make the Caramel: While the base is baking, measure all caramel ingredients into a saucepan. Heat gently until melted, then bring to a boil and simmer for 10–15 minutes, stirring continuously, until caramel-colored. Remove from heat and cool slightly.
- Assemble the Shortbread: When the base is cooked and has cooled for about 5 minutes, pour the caramel over the top and set aside.
- Prepare the Topping: Break the chocolate into pieces and place in a small heatproof bowl over a saucepan of simmering water. Heat gently until smooth. Pour the chocolate in a steady stream over the caramel, creating a thin layer. Before the chocolate sets, use a fork to make swirling patterns.
- Serve: Allow to set before cutting into 21 pieces.
Notes
- Ensure Butter is Softened: Use softened butter for the base to achieve a smooth dough. Cold butter can make it difficult to mix and may result in a crumbly base.
- Stir Caramel Constantly: When making the caramel, stir continuously with a flat-based wooden spoon to prevent it from burning and ensure an even texture.
- Cool Shortbread Before Adding Caramel: Allow the shortbread to cool for about 5 minutes before pouring the caramel on top to prevent the caramel from mixing into the base.
- Use a Heatproof Bowl for Chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water, not directly on the heat, to avoid burning it.
- Create Swirling Patterns Before Chocolate Sets: Drag a fork through the melted chocolate before it hardens to create decorative swirling patterns for an attractive finish.
Mary Berry Millionaire Shortbread Recipe