Mary Berry Millionaire’s Shortbread

This delicious Mary Berry Millionaire’s Shortbread is a simple yet indulgent treat perfect for any occasion. With a buttery base, smooth caramel, and rich chocolate topping, it’s a dessert that everyone will love. You can easily adjust the recipe to suit your tastes with common ingredients for a truly delightful snack.

This Millionaire’s Shortbread Is From Fast Cakes by Mary Berry

Ingredients Needed

For the base:

• 115g butter, softened
• 50g superfine sugar
• 150g plain flour

For the caramel:

• 115g butter
• 75g superfine sugar
• 2 tbsp golden syrup
• 397g can condensed milk

For the topping:

• 100g bittersweet or semisweet chocolate, broken into pieces

How To Make Millionaire’s Shortbread

1. Prepare the base: Preheat the oven to 180°C (160°C fan) and grease an 11 × 7-inch (28 x 18 cm) baking tin. In a bowl, combine the butter, sugar, and flour, and mix until a firm dough forms. You may need to knead it lightly with your hands. Press the dough into the tin using the back of a spoon, then prick with a fork. Bake for 25–30 minutes, until the base turns pale brown.
2. Make the caramel: While the base bakes, place the butter, sugar, golden syrup, and condensed milk into a saucepan. Heat gently until the butter melts, then bring to a boil. Let the mixture bubble for 10–15 minutes, stirring constantly to avoid burning. Once it reaches a golden caramel colour, remove from the heat and leave to cool slightly.
3. Assemble the shortbread: Once the base has cooled for about 5 minutes, pour the caramel over the top. Set aside to firm up at room temperature.
4. Prepare the chocolate topping: Break the chocolate into pieces and place it in a heatproof bowl over a pan of simmering water. Stir until melted and smooth. Pour the chocolate evenly over the caramel layer. Before the chocolate sets, drag a fork gently through it to create a marbled effect.
5. Finish and serve: Let the shortbread cool completely and set before cutting it into 21 pieces.

Recipe Tips

• Use room temperature butter: Make sure the butter for the base is soft to help create a smooth dough and ensure the shortbread cooks evenly.
• Stir the caramel constantly: Stir the caramel mixture continuously while it’s cooking to prevent it from burning or sticking to the pan.
• Let the base cool before adding caramel: Allow the base to cool for about 5 minutes before pouring the caramel over it to prevent the caramel from melting into the base.
• Don’t rush the caramel: Let the caramel bubble for 10-15 minutes to get that perfect golden colour. Rushing it may result in a too-runny caramel.
• Allow time to set: After pouring the chocolate on top, let the shortbread cool and set fully before cutting. This ensures clean, neat pieces.

How To Store Leftovers

• Refrigerate: Place leftover millionaire’s shortbread in an airtight container and refrigerate for up to one week.
• Freeze: Wrap leftover millionaire’s shortbread  tightly in plastic wrap or foil and place in a freezer-safe container. It can be frozen for up to 3 months. To thaw, leave it in the fridge overnight or at room temperature for a few hours before serving.

Nutrition Facts

Serving Size: 1 serving (varies by recipe and serving size)

• Calories: 410
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 27mg
• Sodium: 0mg
• Total Carbohydrate: 49g
• Dietary Fiber: 1g
• Sugars: 40g
• Protein: 0g

Try More Mary Berry Recipes:

• Mary Berry Granny’s Gingerbread Recipe
• Mary Berry Tiramisu Red Fruit Trifle
• Mary Berry Tiny Chocolate Cupcakes
• Mary Berry Iced Biscuits
• Mary Berry Granny’s Little Shortbread Biscuits
• Mary Berry Chocolate Biscuits