Have you ever heard of millionaire’s shortbread? If so, then you’ll know how delicious it is and will undoubtedly want to try making it yourself. It’s got a buttery shortbread, dulce de leche and melted chocolate — it’s SO good!
Caramel or millionaire’s shortbread?
Caramel shortbread, millionaire’s shortbread, Twix cake… all three names refer to the same divine baked treat! I just call it millionaire’s shortbread because it sounds fancy, but it does resemble a Twix cake.
It has a base layer of shortbread with a layer of caramel, followed by a crunchy dark chocolate layer. Believe me, it tastes just as good as it sounds!
Where does it come from?
The origin of millionaires shortbread is somewhat debatable. It became hugely popular in Australia in the 1970s, where it remains popular to this day. However, shortbread originated in Scotland. The addition of caramel and chocolate makes it more luxurious, hence the name ‘millionaire’s shortbread’.
The best caramel cookies
If there’s one thing I love, it’s caramel. In this recipe, I use dulce de leche, a type of caramel paste that you can buy or easily make yourself using sweetened condensed milk. The combination of caramel, crunchy shortbread and chocolate makes these some of the most delicious caramel cookies around.
I love caramel. Just like I love this millionaire’s shortbread recipe and my sticky toffee pudding recipe.
Millionaire’s shortbread recipe
Although this may seem like a complicated bake, it’s actually quite easy! First, you mix together the cookie base and bake it in the oven. Then, spread the dulce de leche and melted chocolate on top.
Create a pretty pattern using a skewer, then leave to set in the fridge. Be patient, and then you can finally dig in! These cookies are delicious as a treat, with coffee, or to share with friends!
Ingredients
- 200 gram flour
- 150 gram butter
- 100 gram sugar
- 1 egg yolk
- 1 tsp vanilla extract
- pinch of salt
- 1 can dulche de leche
- 200 gram dark chocolate
- 25 gram white chocolate
Equipment
- Square baking tin 20 x 20 cm / 8 x 8 inch (or similar)
- Handmixer
- double boiler
- Piping bag
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 175 degrees Celsius / 347 Fahrenheit with top and bottom heat.
- Mix all the ingredients for the base together until you have a nice compact dough and spread it over a greased baking tin.
- Bake the base in the oven for about 15-20 minutes until the edges are lightly golden brown.
- Leave the base to cool.
- Stir the dulce de leche/caramel until smooth or beat with a mixer and spread over the top of the base.
- Leave to set in the fridge for half an hour.
- Melt the dark chocolate and white chocolate (separately) in a double boiler.
- Spread the dark chocolate over the caramel layer.
- Put the white chocolate in a piping bag and pipe lines (horizontally).
- Use a skewer to draw lines (vertically). Leave to harden in the refrigerator (at least 1 hour) and then cut into slices.* Enjoy!
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