Nigella Millionaires Shortbread

Millionaire’s shortbread is like the dessert world’s equivalent of a luxury yacht — no one really needs it, but oh, do we want it. That glossy ganache top, golden caramel middle, and buttery shortbread base? It’s dessert drama, and I’m here for it.

This recipe, inspired by Nigella (Queen of Comfort Food and Midnight Snacks), layers indulgence on indulgence like it’s stacking a cashmere wardrobe. And you don’t need to be a millionaire to make it — just a bit of patience and a love for dangerously rich treats.

And yes, I have eaten this straight from the tin with a butter knife. We’re not here to judge.

Ingredients List

Shortbread Base:

• 2 cups all-purpose flour (240g) — the sturdy, humble base.
• 1 cup unsalted butter, room temp (226g) — don’t rush this; it needs to be soft and loving.
• 1/2 cup granulated sugar, packed (100g)
• 1 egg yolk — for richness.
• 1 tsp vanilla extract — because plain shortbread is a crime.
• 1/2 tsp salt

Caramel Filling:

• 1 x 14oz can sweetened condensed milk — nectar of the dessert gods.
• 1/2 cup unsalted butter, cubed (113g)
• 1 cup light brown sugar, packed (200g)
• 1/4 cup golden syrup or light corn syrup (60ml) — gives that chewy finish.
• 1 tsp vanilla extract
• 1/2 tsp salt

Chocolate Ganache:

• 1½ cups semisweet chocolate chips — dark or milk, you do you.
• 1/3 cup heavy cream (80ml)
• A pinch of flaky sea salt for sprinkling — totally optional, unless you love drama.

How to Make It

1. Preheat your oven to 350°F (175°C) and line a 9×9-inch square tin with parchment. Leave some overhang like a little baking hammock for later.
2. Make the shortbread: Beat the butter, sugar, and salt until fluffy. Add yolk and vanilla. Slowly mix in the flour until it’s doughy but not dry.
3. Press the dough into the tin — no need to be precious. Bake for 20–22 minutes or until the edges just start to go golden.
4. While it bakes, make your caramel. Melt butter over medium heat, stir in sugar until dissolved. Add condensed milk, syrup, vanilla, and salt. Stir. Stir more. Keep stirring. (Yes, you’ll want to stop — don’t.) It’ll thicken after about 5–6 minutes and start peeling from the sides.
5. Pour the caramel over the baked shortbread. Smooth it out quickly — this stuff sets faster than gossip in a village. Let it cool at room temp for 10 minutes, then pop in the fridge while you prep the ganache.
6. Melt the chocolate and cream together gently in a double boiler or in 20-second bursts in the microwave. Stir until glossy and smooth. Try not to eat it with a spoon. (Or do.)
7. Pour ganache over chilled caramel. Level it out, sprinkle sea salt if using, and refrigerate for at least an hour. Overnight is ideal — but who has that kind of willpower?
8. Slice cold with a hot knife. Marvel. Eat.

Distracted moment: halfway through making the caramel, I realised I had no golden syrup. Subbed in maple syrup. It worked. Was it the same? No. Was it amazing anyway? Also yes.

Common Mistakes

Why is my caramel grainy?
You probably didn’t fully dissolve the sugar before adding the milk. Next time, low and slow until smooth.

Why did the chocolate crack when I sliced it?
You sliced it cold with a cold knife. Warm the knife under hot water, dry it, and try again.

Why is the shortbread base crumbly and dry?
Too much flour or overbaking. Been there. It should just start to colour on the edges, not turn beige all over.

Can I rush the chilling process?
Technically yes, but your layers will smoosh and swirl. Not cute. Give it time.

Why is it chewy, not soft?
That caramel needed another minute or two on the hob. Or, you used a bit too much syrup. Either way, still delicious.

Storage Tips

• Room Temp: 4–5 days in an airtight tin. Keep away from direct sun unless you want Chocolate Swirl Soup.
• Fridge: Up to 1 week. The caramel firms up nicely.
• Freezer: Freeze in layers with parchment between them for up to 3 months. Thaw overnight in the fridge.

What to Serve With It

• Irish Coffee — bold, creamy, with a kick. Like a whiskey-soaked hug.
• Raspberries or a sharp compote — for tart contrast.
• Banana ice cream — I don’t know why this works so well, but it does. It’s the posh version of Banoffee.

FAQ Section

Can I make it gluten-free?
Yes. Swap the flour for a 1:1 gluten-free baking blend. Keep the base chilled before baking to help it hold.

Can I use dark chocolate instead of semisweet?
Absolutely. It’ll be slightly more bitter — which works beautifully with the sweet caramel.

Do I need a sugar thermometer for the caramel?
Not strictly, but it helps. You’re aiming for about 225°F (107°C).

Can I double the recipe?
Yes — use a 9×13 pan, and increase baking time for the base by 5–7 minutes.

Try More Recipes:

• Nigella Lawson Mushy Peas Recipe
• Nigella Barley Risotto
• Nigella Cream Cheese Frosting
• Nigella Banana And Coconut Cake