Mums Millionaires Shortbread is a treat that never lasted long as they were so tasty. The simple combination of three layers make this such a special recipe. The base being a crumble style biscuit, topped by the caramel with that little pinch of salt. Finally the topping of both milk and white chocolate in a delicate flavour filled layer. These snacks have been popular for decades and nothing is going to change.
If the caramel of too hard, then store Mums Millionaires Shortbread in an air tight container at room temperature and if too soft then in the fridge. If the caramel is gritty then you didn’t dissolve the sugar fully before bring to the boil. These are simple mistakes that everybody makes but nothing cant be recovered. I have also tried a mix of dark, white and milk chocolate for my chocaholic daughter and they literally lasted about 3 hours.
Mums Millionaires Shortbread
Ingredients
Shortbread Ingredients
- 75 g caster sugar
- 250 g plain flour all purpose
- 190 g unsalted butter
Filling Ingredients
- 75 g caster sugar
- 190 g unsalted butter
- 300 g condensed milk sweetened
- 3 tbsp golden syrup
- salt to taste
Topping Ingredients
- 160 g milk chocolate
- 20 g white chocolate
Instructions
- Turn on the oven and preheat to 180C/350F/Gas Mark 4
- Add the sugar and butter to a mixing bowl and whisk until smooth. This recipe is a lot easier with a food mixer/blender. Whisk/blend until the mixture is smooth.75 g caster sugar, 190 g unsalted butter
- Slowly add in the flour whilst blending until a lovely loose dough is formed. It is still a bit crumbly but that’s ok.250 g plain flour
- Line he base of a 9in square baking tray with greaseproof/parchment paper and add the mixture you have just made. I use the back of a spoon to push the base until its firm. If you don’t then when you try picking it up, it will crumble.
- Pop into the oven for 20 minutes or until it has turned a pale golden colour. Remove from the oven and put to one side.
- Put a large saucepan over a medium heat and add the sugar, milk, syrup and butter and a little pinch of salt. Stir until the sugar has fully dissolved.75 g caster sugar, 190 g unsalted butter, 300 g condensed milk, 3 tbsp golden syrup, salt
- Increase the heat and bring the mixture to a boil and continue for about 5 minutes stirring constantly so it doesn’t burn. Warning it’s very hot and sticky so avoid splashes.
- When the mixture has become a fudge consistency and is a deeper golden colour, it’s ready.
- Carefully pour the caramel into the baking tray on top of the base and flatten using a spatula.
- Leave the mixture to cool off slightly and then pop into the fridge for about an hour to set.
- Remove from the fridge once set.
- Place two small pans of water over a medium heat and bring to the boil.
- Using two glass bowls, add the milk chocolate to a glass bowl and the white chocolate into the other and place them over the pans of water to melt. Stir to help melting.160 g milk chocolate, 20 g white chocolate
- Once they have melted carefully pour a layer of white chocolate on top of the mixture followed by the milk chocolate. Using a metal skewer, gently draw patterns in the chocolate as the white chocolate will appear through the milk chocolate.
- Pop back into the fridge and leave until the chocolate has set.
- Use the greaseproof/parchment paper to lift the millionaires shortcake out of the tray and cut into suitable size portions.
- Enjoy
