Millionaire’s Shortbread Recipe

It can be tough to keep the little ones busy during school holidays, and with Easter upon us that’s two whole weeks! When my children were young, I often enticed them into the kitchen to do a little baking, with the promise of something sweet at the end of it. Millionaire s Shortbread was a firm favourite as it’s quick and simple and tastes as good as it looks. And if you are visiting friends over the holidays, a plate of these gorgeous little squares will be very much welcomed.

You will need:

For the Shortbread

250g Plain Flour
75g Caster Sugar
175g Butter

For the Caramel

100g Butter
100g Light Muscovado Sugar
397g Can of Condensed Milk

For the Topping

250g White Chocolate
Pastel Food Colouring
Easter Sprinkles or Mini Eggs

How To:

Heat the oven to Gas Mk 4/180 degrees c.
Grease and line the base of a 20-22cm square baking tin - the sides need to be at least 3-4cm high. A loose bottom tin is preferable but not essential.

To make the shortbread, mix the flour and caster sugar in a bowl, then rub the butter in with your fingertips until it resembles breadcrumbs.

Pull the mixture together in the bowl to create a ball of dough. If easier, make two smaller balls. Place the dough in the base of the baking tin and push down until it is covered evenly.

Prick the dough with a fork and bake in the oven for 25 minutes until firm to the touch and starting to turn golden brown. Leave to cool.

The golden brown shortbread layer

To make the caramel, place the butter, sugar and condensed milk Into a saucepan and heat gently, stirring continuously until the sugar dissolves.

Turn the heat up a little and bring to the boil, still stirring. Turn the heat back down and, still stirring, simmer until it starts to thicken. Pour over the cooled shortbread and leave to cool.

Gorgeous and glossy caramel layer

Once the caramel has cooled, melt the white chocolate either in the microwave (in 30 second burst) or in a bowl over a pan of boiling water. Once cooled, if you wish to colour, the chocolate, split into different bowls and add.

Carefully pour over the caramel layer in what ever pattern you like, adding sprinkles or crushed mini eggs for an Easter feel.

The feather effect in the picture is easily achieved, simply drip lines of a second colour into the base colour, and drag a skewer through the lines, alternating the direction.

Once totally set, cut onto 16 equal pieces and enjoy.