Millionaire Shortbread have been a staple at my house since I could ever remember. Coming from an Irish -Italian household, Christmas has always had a mixture of traditions, we were all happy to celebrate.
The recipe I want to share with you it is not a family recipe unfortunately, that has gone lost with my grandmother’s passing. But rest assured this is as tasty and easy to make as hers was!
For the Shortbread
- 250g of plain flour
- 175g of good quality salted butter, cut into pieces
- 75g of caster sugar
- A glass of cold water
For the Caramel
- 200ml of double heavy cream
- 3/4 teaspoon of sea salt
- 225g caster (superfine) sugar
- 3 tablespoons of glucose syrup
- 4 tablespoon of water
- 65g of salted butter
- 100g of crushed roasted hazelnuts
- 200g of good quality bakers chocolate
START BY PREPARING THE SHORTBREAD
Preheat the oven to 180C (fan oven - gas 4).
In a bowl combine the sugar and flour until well mixed. Add the butter, cut into pieces, and rub it in until the mixture resembles breadcrumbs - you should still have pieces of butter visible. Knead until it forms a dough and then press into the baking tin, lined with baking paper.
Ensure all the corners of the tin are well Covered. Once ready, poke gently with a fork and bake the biscuit for 20 minutes, or until golden.
Once ready, leave to cool on the side.
Once the shortbread have baked, you can start on your caramel.
In a small saucepan, warm the cream and the salt over low heat and stir constantly until warm - should not be boiling. Once ready put on the side.
In a large sauce pan, dissolve the sugar and glucose with the water, on a medium- high heat until the sugar dissolves. Cook for 5-10 minutes, until the liquid turns golden - dark. You can choose to stop it at golden.
Once ready and while still hot, slowly pour the contents of the large pan into the slow pan - it will bubble and sizzle, that is normal. Stir the mixture in only once the bubbles have stopped, and add the butter in.
Stir in well and add the hazelnuts in.
Pour instantly on the shortbread, and level up with the help of a spatula.
Let it rest in the freezer for about 15-20 minutes.
MAKE THE TOPPING
While the caramel cools on the shortbread, you can make the topping.
In a pan with about 1/3 of water on a low heat, place a heatproof bowl with the chocolate broken into chunks. Stir it occasionally until all the chocolate has melted.
Once fully liquid, pour the chocolate on top of the caramel, decorate as you please and leave to cool.
Before serving, cut the tray bake into squares with a knife that has been run under hot water - this will help keep it together!
The Caramel recipe if from the Queen of Caramel herself, Chloe Timms, whom owned one of out favourite businesses in London, Fatties. Unfortunately, she has ceased to trade in 2018.
Tips & Tricks for a vegan version of this delicious Millionaires!
These Millionaire Shortbread are super easy to turn vegan too! Swap the following for:
- Butter for margarine or sunflower spread (we love the Flora one!)
- Heavy Double Cream for any plant based whipping cream. Loads of companies nowadays make whipping cream for vegans. We recommend Elmea as it’s the most closest to the “cow based” one and won’t affect the taste. Just make sure you keep your heat on low- medium the whole time!
- Milk Chocolate for 100% Cocoa! Just add a little agave syrup in to sweeten it up a little if you want that sweet spot.
You also don’t need to use hazelnuts, that is just what I love! You can add any nut you like, to add a little more texture into the bake.
Decorating the topping can be done as you wish! We recommend adding some rock salt or some herbs, like rosemary for a little flavour kick. Do not add anything heavy, or it will sink into the chocolate!
Not a fan of chocolate but fancy something more Christmassy? We got you sorted with our super easy Mince Pies!