Millionaire’s Shortbread or Caramel Shortbread (Authentic Scottish Recipe)
Millionaire’s shortbread, or caramel shortbread, is a classic Scottish treat. Buttery shortbread is covered with caramel and topped with a glorious chocolate. Make this authentic recipe and you’ll never look back!
Originally published January 23, 2014
If you have a sweet tooth, or know someone who does, then this authentic millionaire’s shortbread recipe is sure to be a recipe you’ll want to try.
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I’ve seen lots of recipes for what is supposed to be authentic millionaire’s shortbread, but they simply don’t make the cut. In fact, one of the top recipes from a google search brings up a recipe which is called “millionaire’s shortbread”.
What is Millionaire’s Shortbread?
Millionaire’s shortbread is a rich shortbread topped with caramel and chocolate. While proper millionaire’s shortbread should have only shortbread, caramel and chocolate, some other recipes think that more is more. I’m here to tell you that as a Scot–it is not.
Authentic Scottish shortbread is made with only 3 ingredients.
However, the shortbread shouldn’t have 7 ingredients in it. The caramel shouldn’t have corn syrup in it, and the chocolate topping isn’t just chocolate, but a ganache and it’s topped with salt. JUST NO. I’m not saying the recipe is bad, I’m saying it’s not millionaire’s shortbread which is a Scottish recipe.
This is a simpler, more “well-adjusted” shortbread recipe, because the shortbread is, well–actually shortbread. Why call something a peanut butter and jelly sandwich when there’s no peanut butter in it? It makes no sense. This recipe comes from Melanie Andrews, a Scottish baker and tea room owner for over 25 years in Helensburgh, Scotland. How much better can you get?
Another classic tea room recipe: Scottish red lentil soup.
It’s my duty as a Scot to let you know things like this about mangled Scottish recipes, the same as I do when I find ridiculous recipes pretending to be “Italian”.
These millionaire’s shortbread bars are great in lunch boxes, for bake sales, cookie exchanges, holiday gifts and so much more. They keep well for more than a week if they’re kept in an airtight tin.
Authentic Millionaire’s Shortbread
or Caramel Shortbread
(aka Caramel Shortcake)
Slightly adapted recipe by Melanie Andrews Makes 20 pieces
Full printable recipes below.
Make the Millionaire’s Shortbread Base
Press the shortbread dough right into the tray. and bake. Allow to cool.
Make the Caramel.
This doesn’t take long.
Spread the Caramel on the Shortbread Base.
Once the shortbread is cool, spread the caramel on top and allow to cool again. Patience is a virtue.
Top Millionaire’s Shortbread with Good Quality Melted Chocolate.
Please don’t go to all the trouble to make this delectable treat and use subpar chocolate! Good quality chocolate is key. Callebaut is just an example, but there are many less expensive chocolate brands that are still very good (Trader Joe’s).
When Cool, Cut Millionaire’s Shortbread into Bars.
Enjoy the fruits of your labor!
You know this isn’t the last time you’re going to make these millionaire shortbread bars, right?
Love caramel? Here’s another decadent recipe for you to try: Guinness stout dark chocolate pudding cakes with salted caramel sauce. Or sticky toffee pudding, which has a gorgeous caramel topping.
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Authentic Millionaire's Shortbread or Caramel Shortcake (Shortbread with Caramel and Chocolate)
Ingredients
- 1 recipe shortbread see recipe card below
Caramel Layer
- 6 oz butter (1 1/2 sticks)
- ¾ c sugar
- 3 Tbsp Lyle's Golden Syrup available in British or specialty shops (omit if you cannot find it)
- 7 oz condensed milk (½ of a 14 oz can)
- 8 oz chocolate (for top layer) good quality, dark (or milk)
Instructions
- Preheat oven to 350º F (170º C)
Make the Shortbread
- Make the recipe and lightly prick with a fork and bake for about 20 minutes. Set aside to cool.
Make the Caramel
- Put the butter, sugar, Golden Syrup and condensed milk in a heavy bottomed pan and heat to bubbling, then simmer, stirring constantly, until thick and golden brown in color (about 30 mins).
- Pour caramel over cooled shortbread, and set aside to cool.
Finish the Millionaire Shortbread Bars
- When the caramel has set, melt the chocolate (I put it in the microwave on "defrost") and spread it evenly over the top of the caramel layer.
- Refrigerate before cutting into slices, and store in an airtight tin or freeze.
Notes
Nutrition
How to Make Shortbread (Easy Scottish Recipe)
Classic and authentic Scottish Shortbread recipe containing only three ingredients: flour, butter and sugar.
Ingredients
- 340 g (2 ¾ cups) all-purpose flour
- 100 g (1/2 cup) sugar
- 227 g salted butter (2 sticks) softened (you can use unsalted, which is the norm for baking, but add a good pinch of salt)
- (extra sugar to sprinkle on top)
Instructions
Heat oven to 375º F (190 ºC)
- Start by mixing the butter and sugar together, but DO NOT CREAM them. The butter shouldn't be too soft, but also not straight from the fridge, especially if you use a mixer. These two ingredients should be thoroughly amalgamated, but not creamed.
- Then add the flour and mix to a stiff consistency. Don't overwork the dough; stop when it just comes together. That's it, you've just made shortbread dough: I told you it was easy!
- Roll out into the shape of a pan or tin you want to bake them in. I baked this in an 8 x 8 pan. Trim the edges to the approximate size.
- FINGERS: Place it in the pan of your choice. One mistake many people make is rolling the shortbread too thin. Proper shortbread should be quite thick (no less than 3/4" or 2cm if making fingers). Tip: make sure your fingers are wide enough that a fork can prick them. Use a bench scraper or knife to cut the dough into fingers. Next, prick the shortbread with a fork, about half way through.
- ROUND: You can also shape the dough into a ball, roll it out into a round, and score into triangles, then prick with a fork.
- MOULD: (brush the mold with a little oil, and sugar first to ensure it comes out nicely). Roll out the dough, place over the mould and roll again to press into it. Remove the excess dough then turn out onto a tray. If your shortbread mould doesn't have a pretty design, prick it with a fork
- CUT OUT SHAPES: roll out more thinly (as with sugar cookies) and cut with cookie cutter. Place onto prepared baking sheet and prick evenly.
- Place in preheated oven for 15 to 30 minutes (depending on which thickness or shape) or until slightly brown on edges. Sprinkle with sugar immediately upon removing from the oven. Shortbread shouldn't be darkly colored. Let your shortbread cool on or in the pan or tray before moving to rack to cool completely.
Notes
- Quality ingredients are KEY, especially the butter.
- PLEASE USE A SCALE FOR BEST RESULTS: no one in Scotland is making shortbread with cups.
- Store in a sealed container (an old Walker's tin is excellent) and keep in a cool, dry place. Shortbread will keep well for weeks, but is also excellent after being frozen.
- If you plan to keep your shortbread for more than two weeks, I'd suggest freezing it.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 275Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 122mgCarbohydrates: 31gFiber: 1gSugar: 9gProtein: 3g
Nutrition information is only estimated.
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Is 30 minutes right for the caramel? What is the finished texture of it supposed to be?
Hi Claire, I put “about 30 minutes” because it depends on how hot you have the burner. If we were making it side by side, it could vary with time and end up with the same result. The texture is exactly like caramel. It will pour over the shortbread (see my photo). Good luck and let me know how it turns out!
My burner must run very hot because I had it on the lowest setting and cooked it for ~10 minutes and thought it seemed quite done. I poured it on and after it set its very hard- quite disappointed that I wasted my time and ingredients. I’d try again but I don’t have enough butter now- looking forward to next time and I’ll err on the side of caution because I don’t want people breaking their teeth on my bars lol
Oh yes, that is too hard, so sorry! But here’s the thing, using your pot and stove, you’ll know that 10 minutes is too long. That’s why I hesitate to give exact times because it really varies. My stove is not strong at all, lucky you! Let me know how it goes the next time, Claire!
Hi Cristina! This is the first time I’m making this recipe and i’m a little confused on the caramel part. It says 3oz of butter which converts to 85g, but then you say in “” 1 & 1/2 sticks which is surely 169.5g. I don’t want to waste ingredients and nobody seems to have commented on that in the reviews I have read. Could you tell me how much I would need in grams please? Thanks in advance, Alicia
This fabulous dessert/bar is something we used to have every Sunday at home. I have made it your way for my friends here in Florida some of whom have never tasted or even heard of it before. Now I have to bring it to every pot luck I go to. What a treat it would be to have some of that “thick hot chocolate” which I would keep all to myself of course!!
This so reminds me of my mum. She used to make fantastic Millionaires Shortbread almost weekly. I am scared to try this recipe as I can never make it as good as mum’s x
lovely with a thick hot chocolate mmmmmm
I can not find the Lyles Golden Syrup and you do say I can leave it out but it will taste different. is there anything I can replace it with i.e. maple syrup or honey that would come close to the authentic flavor? Thank you!
No, I wouldn’t try to replicate it. Are you near a Cost Plus World Market? You can also order (affiliate link) it on Amazon. It will taste like maple or honey if you switch it.
Thank you! I ordered from Amazon. Quick question – do you think I can make this in mini cupcake pans? Thanks!!!
That depends, will you be able to get them out with the caramel layer? I would choose the regular method and cut into smaller pieces, imho.
Again, thank you for your help. I did it the regular way and it is absolutely delicious. One last question – I promise – my chocolate doesn’t stick to the caramel and comes off. Did I wait too long to put the chocolate on? Again, thank you!
Yay! Hmmm, that’s strange, I’m honestly not sure why that happened except for the type (brand) of chocolate you used. Did you happen to use Hershey’s?
And no worries on the questions! Always happy to help! :)
yummy, loved having this when we were in Scotland. wonderful thick hot chocolate.
This is my favorite to serve, with coffee, when my friends come over to solve world problems.
Awesome! Good luck, Nancy!
Hi!
I really loved the shortbread recipe and it worked out great.
I made this millionaire’s version and think directions could be improved. For example, in the original shortbread recipe you call for 8*8 pan, but in the millionaire’s for 9*11 (this is also somewhat rare size I’d say). But overall it is confusing to have two different measurements. Why not remove one? Also, temperatures are different (350 vs 375). Usually, temp difference like that is quite pronounced and might influence texture/browning/softness significantly. Anyhow, I decided to go with the gentler one of 350, simply controlled by the look/smell/and taste test, and am very happy with the results of the shortbread.
The layer of caramel in the millionaire’s version turned out to be too thick for my liking (overpowering shortbread with its sweetness) so next time I will make twice smaller size when making for myself (I ended up scraping it off on pieces that I ate, even with chocolate, as shortbread was the winner for me), but guest kids seemed happy.
I also wanted to add that perhaps a more cautious note on timing is warranted. You say one needs only 15 prep and 20 min cook. But it doesn’t account for caramel (cooling off, let’s assume we make it while shortbread bakes) and making and cooling off of the chocolate layer. That l; last one is super important as it does not cool off fast. I was worried about how long it would take and if putting it in the fridge/freezer might create a weird condensation or anything else to the chocolate layer. Since at that point I was pressed on time, I put it in the fridge then freezer, and it firmed up Ok in ~ 1hr. But this is something that bakers would appreciate knowing in advance.
Keep up the good work!
Hi Olga,
Thanks for the detailed comment, I appreciate the constructive criticism. You are correct in that the millionaire’s shortbread recipe needs editing, but not the actual recipe. The reason for the different sizes of pans is because the shortbread fingers have to be thicker to be “real” Scottish shortbread. For the millionaire’s shortbread, because it has two more layers, it would be much too thick, so that isn’t an issue. The baking temperatures also work for each recipe, so follow each one as written.
I am updating my recipes that were published over 10 years ago, slowly but surely and I will hopefully get to this one this year. Thanks again and glad you liked it!
CC