Millionaire’s Shortbread



Take the best, butteriest, shortbread, top with salted caramel, and finish with best quality chocolate….drool!


There are probably tens of thousands of recipe for this old favourite on the web so I'll get straight to the origins of this one. Scottish shortbread is the best – right! The proportions are famously 3:2:1 flour:butter:sugar. Salted caramel being flavour of the moment is a variation and if you make it in the Thermomix is the best. My only issue is that I haven't been able to make my own which has a thick enough consistency for this layer- test recipes with this calorie continent must be given away ( this bake went to my hairdresser for sharing in the salon:) )

salted caramel millionaire's shortbread

  • Servings: 16
  • Difficulty: easy
  • Print



Shortbread (this makes a thick base, if you want it thinner, just follow the 3:2:1 proportions)

  • 210g plain/all purpose flour
  • 140g salted butter (softened)
  • 70g golden caster sugar


Salted caramel

  • 300g condensed milk
  • 200g salted butter
  • 70g golden caster sugar
  • 60g golden syrup
  • Seeds of a vanilla pod (optional)
  • 1 tsp sea salt


Chocolate topping

  • 220g (70°cocoa) chocolate


Preheat oven to 160°C/320°F I used lower baking oven in aga

Line a 22cm/8″ square tine with baking parchment

I made this in the Thermomix but shortbread can quickly be made by hand, while caramel and melted chocolate can be produced on cooker top and/or microwave. The beauty of the Thermomix is that you can walk away and let it get on with it!

  • To make the shortbread
  • weigh the flour, softened butter and sugar into TM bowl. Mix on sp 4 until ingredients pulled together
  • Press into prepared tin and bake for 15 minutes. It should be a golden brown. Take care not to overbake.
  • Set aside to cool
  • If you LOVE salted caramel sprinkle an extra teaspoon of sea salt on top of baked shortbread before adding caramel ( don't do this if you have been told to cut down on the salt!)
  • To make the salted caramel, while the shortbread is baking
  • Weigh all ingredients into TM bowl
  • Cook at 120° until golden brown
  • Pour onto cooled shortbread
  • Set aside

To make the chocolate topping

  • Weigh most of the chocolate into the TM bowl and melt at 50° sp 2
  • Add the remaing chocolate stir to melt
  • Pour evenly over the cooled caramel
  • Leave aside to cool
  • Score with a warm sharp knife to cut into 12 portions.

Happy baking!


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Welcome to my blog! After a L O N G break from blogging during which Instagram (vannilla)took over my life, I am returning in a more varied format. Yes, I will bake and have been a Thermomix users from the days before it was cult-like. I'll share the best but I will also include that other hobby in my life, photography from my small island and beyond. If you like what you see, I'd love to hear from you! Anne

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