For what is probably going to be my last Christmas post of this year, I have a tasty little recipe for you all to try out. Me and my mam usually make Millionaire’s Shortbread every year at Christmas from a recipe passed down from my nana. The recipe is so old it was written down on a typewriter on brown tinted paper that’s full of rips and stains. I have no idea where it originally came from. But we faithfully stand by this recipe when making our Millionaire’s Shortbread.

The actual title on the recipe says ‘Scotchoc Candy Bars’ which always makes me chuckle. I can only assume that is because the delicious treat was originally from Scotland. Maybe it even used to be called that back in the day? I’m not sure. The recipe is also in ounces, which I would recommend sticking with, but I will include the grams also if you’d rather follow that.

For anyone who has never had Millionaire’s Shortbread before it consists of a crumbly shortbread base, a layer of soft caramel in the middle, and topped with a layer of chocolate. I prefer a thicker shortbread so I have doubled the ingredients from my nana’s original recipe, but if you would rather have a thinner biscuit then just half the measurements.

Wishing you all a Merry Christmas and happy baking!

---

INGREDIENTS

For the shortbread:
8oz (225g) Butter
6oz (170g) Castor Sugar
12oz (340g) Plain Flour

For the caramel filling:
4oz (115g) Castor Sugar
4oz (115g) Butter
1 Small Tin of Condensed Milk (397g)
4 level tsp Golden Syrup

For the chocolate topping:
6oz (170g) Milk Chocolate
White Chocolate for decoration

METHOD

1. Line a 30cm tray with baking paper.

2. In a bowl, cream together 8oz of butter with 4oz of castor sugar.

3. Add half the flour. Mix in well before adding the second half. Combine until a smooth dough is formed.

4. Press the dough into the lined tin until it is spread evenly. Use a fork to pierce the dough and bake in the oven for 20 mins at 180C, or until golden brown.

5. For the caramel filling, melt together the condensed milk, golden syrup, 4oz butter and 40oz caster sugar in a pan. Boil for about 5 minutes stirring continuously.

6. Remove from the heat and continue to beat the caramel for 2-3 minutes. As it caramelizes, it should turn a slightly darker colour.

7. Pour the caramel on top of the shortbread and leave to set in the fridge for approximately 1 hour.

8. Melt 6oz milk chocolate and pour over the top of the caramel.

9. If you would like to add a marbled effect to the top, melt white chocolate in a bowl and drizzle on lightly with a teaspoon. Use a toothpick to spread the white chocolate. This must be done straight after adding the milk chocolate whilst it is still warm.

10. Put the Millionaires Shortbread in the fridge to set for 1-2 hours. Cut into squares once the chocolate has set.

TIPS

• When making the caramel, put the condensed milk and butter into the pan first so the sugar isn’t on the bottom. Sugar burns really easily so it is important to keep stirring whilst the pan is on the heat.
• Piercing the dough allows shortbread to bake evenly in the oven so it is important you don’t miss out this step!
• Try and cut your millionaire’s shortbread when the chocolate has mostly set but is still slightly soft. Sometimes after it has completely set, the chocolate often breaks when cutting (as you might be able to see in the photo at the top. I had some cracked chocolate going on this time around).
• I didn’t put a specific amount for the white chocolate in the recipe, but usually I just melt about 8 blocks and see how much I need to use. This has always been enough for me but if you need to melt more you can.

---

What do you and your family always bake during the holiday season?