Millonare’s Shortbread/ Caramel Shortbread Recipe” & History


I first tried this caramel shortbread two months ago. It’s only 1.95 GBP for one pack with 12 slices and it tastes really good. I was curious why this caramel shortbread was also called “millionaire’s shortbread”. So I have spent hours digging the internet trying to find out the story behind. As much as I love history and fun facts, I also want to figure out what exactly the difference between “shortbread and shortcake”.

Shortbread is a traditional Biscuits in Scotland. It started dated back between 1200-1600. According to History UK, shortbread was an expensive luxury back then and for ordinary people, it was a special treat reserved just for special occasions such as weddings, Christmas and New Year and that makes sense.

Anyway, this British treat is incredibly mouthwatering. It tastes crumbly because of the biscuit base with a creamy buttery soft caramel and a silky smooth layer of milk chocolate.

Since I don’t like too much sweetness, I replaced the milk chocolate with dark chocolate and it’s just perfect! Below is the step by step process.

Prep Time: 5minutes
Baking Time: 15minutes
Cooking Time 15 minutes
Cooling Time 30 minutes
Total Time: 1 hour and 5 minutes
Serving: 6-8 persons

Shortbread Base Ingredients:

  • 120g Unsalted Butter
  • 45g Caster Sugar
  • 175 Plain Flour
  • Pinch Salt
  • 1 teaspoon Vanilla

For Caramel Topping

  • 200g Condensed Milk
  • 100g Unsalted Butter
  • 50g Caster Sugar
  • 4tbsp Golden Syrup
  • 1 tsp Vanilla Extract
  • Pinch Salt

Chocolate Topping

  • 200g Good Quality of Dark Chocolate


  • Baking Tray
  • Parchment paper or Foil
  • Whisk or hand mixer
  • Mixing bowl


For Shortbread base

  1. Preheat the oven to 190°C.
  2. In a mixing bowl mix the butter and sugar until light and fluffy.
  3. Followed the flour and salt. Mix until it’s crumbly.
  4. Transfer to the prepared tray, flatten out using a spatula.
  5. Place into the oven and bake for about 15-20 mins until it turns golden brown.

For Caramel Topping

  1. Add all ingredients into a large saucepan and set over medium heat.
  2. Stir until sugar has dissolved then bring to the boil and continue stirring.
  3. Remove from the heat and keep stirring when it turns a light caramel colour and thick in texture and continue to stir for at least 2 minutes so it the caramel won’t stick and burn at the bottom of the saucepan.
  4. Pour the mixture over the shortbread, spread evenly and set aside to cool.

For Dark Chocolate Layer

  1. Break the chocolate into pieces and melt in a bowl over a pan of boiling water, melt gently and stir until smooth and shiny.
  2. Pour over the caramel layer and smooth out using a spatula or the back of a spoon.
  3. Let it set completely at room temperature for at least 20 minutes before placing inside the fridge for another waiting game of at least an hour.
  4. Add more grated dark chocs on top if desired. Cut into squares and indulge!


I made it prior for before dinner and I serve it for dessert which gave it an ample time to set for two hours it taste so good, crunchy, rich and creamy.

Leave a Reply