Millionaire's Shortbread Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the shortbread base:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">75g caster sugar</li><li class="ingredients-single-item">175g unsalted butter, cold and cubed</li><li class="ingredients-single-item">¼ teaspoon salt</li><li class="ingredients-single-item">For the caramel layer:</li><li class="ingredients-single-item">200g unsalted butter</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">397g condensed milk (one standard tin)</li><li class="ingredients-single-item">3 tablespoons golden syrup (or corn syrup)</li><li class="ingredients-single-item">½ teaspoon sea salt</li><li class="ingredients-single-item">For the chocolate topping:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa)</li><li class="ingredients-single-item">100g milk chocolate</li><li class="ingredients-single-item">25g unsalted butter</li><li class="ingredients-single-item">¼ teaspoon flaky sea salt (optional, for finishing)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) square baking tin</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Heatproof bowl for melting chocolate</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Line your 23cm square tin with baking parchment, leaving an overhang on the sides to help lift out the finished slice later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the shortbread base, place the flour, sugar, and salt in a food processor and pulse briefly to combine. Add the cold, cubed butter and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the dry ingredients using your fingertips – the cold butter creates a more tender, crumbly shortbread texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Tip the mixture into your prepared tin and press down firmly with the back of a spoon to create an even, compact layer. Don't be shy when compressing – a tight base means your shortbread won't crumble when you cut it later. Prick the surface all over with a fork (this prevents the base from bubbling up during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Bake the shortbread for 20-25 minutes until just turning pale golden at the edges. The base should feel firm but not darkly colored – overbaking will make it too brittle. Cool completely in the tin before adding the caramel layer.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the caramel, place the butter, brown sugar, condensed milk, golden syrup, and salt in a heavy-bottomed saucepan over low heat. Stir continuously until the sugar has dissolved and the butter has melted. This patient melting stage ensures your caramel will be smooth rather than grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once everything has melted together, increase the heat slightly to bring the mixture to a gentle simmer. Continue to stir constantly (this is crucial to prevent burning) for about 8-10 minutes until the caramel thickens and turns a rich amber color. If you have a thermometer, the caramel should reach 112-115°C (234-239°F) – the "soft ball" stage where it will set firmly but remain chewy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and pour the hot caramel over the cooled shortbread base, using a spatula to ensure even coverage right to the corners. Allow to cool completely at room temperature (about 1-2, hours) or speed things up by refrigerating for 30-45 minutes until the caramel is firm to the touch.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the chocolate topping, break both chocolates into small pieces and place in a heatproof bowl with the butter. Either melt gently in the microwave in 20-second bursts, stirring between each, or set the bowl over a pan of barely simmering water, ensuring the base doesn't touch the water. The combination of dark and milk chocolate creates the perfect balance of richness without being too bitter or too sweet.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once melted and smooth, allow the chocolate to cool for 5 minutes before pouring over the set caramel layer. Tilt the tin to ensure even coverage or spread gently with an offset spatula. If desired, create a decorative pattern by dragging a fork through the chocolate in swirls or straight lines.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If using, sprinkle the flaky sea salt over the chocolate while still wet. The salt crystals will enhance the chocolate flavor and provide delightful contrast to the sweetness. Allow the chocolate to set at room temperature (about 2 hours) or in the refrigerator (about 30 minutes) until firm but not completely hard.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>To serve, lift the entire slab out of the tin using the parchment paper overhang. For the cleanest cuts, use a large sharp knife dipped in hot water and wiped dry between each cut. Cut into 16 squares or smaller bite-sized pieces if preferred.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store your Millionaire's Shortbread in an airtight container at room temperature for up to 5 days, or refrigerate for up to 10 days. The shortbread can also be frozen for up to 3 months – simply thaw at room temperature for an hour before serving.</li></ol>