Millionaire's Shortbread

Thursday, August 2, 2018


Shortbread is one of my favorite cookies.  I just love how buttery and light they are!  You can keep them super simple or jazz them up...the options are really endless.  My mom also loves shortbread and when we were in Scotland this past summer, the home of shortbread, we sampled quite a few different variations and were in heaven!

Our favorite shortbread that we tried was called Millionaire's Shortbread and after the first bite, I was hooked and knew that I had to share these little gems with all of you.

This recipe is a perfect replica of the Millionaire's Shortbread my mom and I had and it brought me right back to Scotland!  The buttery cookie, chewy homemade caramel made with Lyle's Golden Syrup, and thick chocolate are decadently rich and live up perfectly to their name!


Millionaire's Shortbread
{yields: 32 bars}

Shortbread Layer:
12 tbsp. unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 tsp. Kosher salt

Caramel Layer:
1-14 ounce can sweetened condensed milk
4 tbsp. unsalted butter
2 tbsp. Lyle's Golden Syrup or light corn syrup
1/2 tsp. Kosher salt
1/2 tsp. vanilla bean extract

Chocolate Layer:
8 ounces semisweet chocolate, chopped

Preheat your oven to 325 degrees.  Then line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.  In a large bowl, beat together butter and sugar with an electric mixer on medium speed until fluffy for about 2 minutes.

Add the flour and Kosher salt and beat on low just until the mixture is evenly combined and the texture is like coarse sand.

Pour the mixture into the prepared pan and press down firmly into an even layer.  Bake the shortbread until the top is dry and light golden brown.  This should take about 30 to 35 minutes.  Then transfer the pan to a wire rack cool.

To make the caramel layer, combine the sweetened condensed milk, butter, Golden Syrup and Kosher salt in a medium saucepan with an instant-read thermometer attached to the side.  Cook the mixture over medium heat, stirring constantly with a heatproof spatula until it has thickened and changed from a milky yellow color to a butterscotch pudding color.  This process takes about 10 to 20 minutes.  The temperature should read 220 to 225 degrees.  Adjust the heat as necessary to keep the bottom of the pan from scorching.  Stir in the vanilla bean extract in and then immediately pour the caramel over the baked shortbread and spread it into an even layer.

Prepare the chocolate for the topping by melting it using a double boiler stirring often or in the microwave in short bursts.  If using the microwave, I suggest stirring every 15 to 30 seconds.  Once melted, spread the chocolate in an even layer over the caramel.

Chill the chocolate until set, about 30 minutes to an hour in the fridge.  To serve, cut the parchment-free sides away from the pan with a sharp knife and then transfer the shortbread to a cutting board.  Cut into 32 small bars and enjoy!


Recipe from New York Times

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