The Millionaire’s Shortbread dessert has multiple textures with distinct yet complimenting flavours stacked in one bite. The bottom shortbread layer gives you a crumbly biscuit, followed by chewy and gooey caramel. All this is topped with a delicious dark chocolate ganache layer. I can’t wait to teach you this recipe!!
Millionaire’s shortbread, also known as caramel shortbread, caramel squares, caramel slice, or chocolate Caramel squares-is a Scottish origin dessert.
The dessert has three layers, the first being that of a crumbly shortbread. The second is the layer of caramel, and the third is that of dark chocolate ganache.
Now, one might think, why is it called a “millionaire’s” shortbread?! Well, the story goes that the name was given at the place of its origin itself, Scotland. The word millionaire signifies a level of decadence of a dessert. It means that a classic simple shortbread has been given an upgrade by adding a caramel and chocolate ganache layer.
Millionaire’s Shortbread Video Tutorial
Why You’ll Love This Recipe?
- Multiple textures: If you enjoy a dessert with different yet complementary textures, this dessert is just the perfect one for you. Crumbly shortbread, chewy caramel and silky chocolate ganache – all three packed in one bite, this dessert is pure genius.
- Loaded with Flavor: chocolate and caramel is a combination made in heaven. I love how amazing they taste together. That is why this dessert is a big hit amongst everyone.
- Perfect Small-Sized Dessert: Millionaire’s shortbread makes for a great party dessert. First, it’s flavours are loved by all, so everyone would want to grab one. Second, you can cut it into small bite-sized pieces for individual servings.
Important Ingredients Used In The Recipe
- All-purpose flour: Since we are making a biscuit base, using the correct type of flour is important for its adequate gluten formation. All-purpose flour works best for a shortbread recipe, as we need the cookie to be crumbly.
- Unsalted butter: The quantity of fat going in is high when making a shortbread. This is because it helps in making the biscuits crumbly and gives them a buttery flavour as well.
- Castor Sugar: Castor sugar helps get the right aeration needed when butter is creamed with sugar. Do not replace castor sugar with icing or brown sugar, as that would affect the final taste and texture of the shortbread.
- Condensed milk: While making caramel, we generally do not need condensed milk. However, this is a recipe for chewy caramel for which condensed milk is crucial as it provides the required consistency and texture of the caramel.
- Dark chocolate: As always, I have used dark couverture chocolate with 46.5% cocoa mass. Belgian chocolate provides the best and most authentic chocolate flavour.
- Sea Salt: A dash of sea salt sprinkled on top helps bring out all the flavours. It enhances the overall taste of the dessert. If you do not have sea salt, you can sprinkle a pinch of regular table salt.
How To Make Millionaire’s Shortbread
Preparation: We have three elements in the dessert. Collect and weigh all the ingredients needed for the recipe in separate bowls. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Cling-wrap twice one end of a 6-inch square ring. Place a butter paper at the bottom.
Method for Shortbread
Creaming: Cream butter and sugar in a bowl. Beat until the mixture gets light and fluffy.
Add Wet Ingredients: Next, add milk and vanilla essence to the creamed butter and mix again. The milk may not mix well at first, but continuous mixing will eventually combine everything together.
Add Dry Ingredients: Finally, add all-purpose flour followed by salt and mix to form a crumble-like mixture.
Bake: transfer the mixture to a lined 6-inch square ring and spread evenly. Bake at 180C(OTG mode: upper rod + lower rod + fan) for 20-25 minutes.
Method For Caramel
Mix All Ingredients: Take a saucepan and add all the ingredients together, i.e. condensed milk, unsalted butter, corn syrup, vanilla essence and salt.
Heat the Mixture: Put the mixture in low to medium heat and stir continuously. Heat till the mixture becomes amber in colour.
Method For Ganache
Melt Chocolate: In a bowl, take dark chocolate and melt it in a microwave. Make sure to stir the chocolate.
Warm Cream: In another bowl, take fresh cream and warm it. Do not boil it.
Make Ganache: Add the warm cream to the melted chocolate and mix until you get a smooth ganache.
Method For Assembly
Pour Caramel on Shortbread: Once the baked shortbread is cool, pour the caramel on it and spread it evenly. You can use a bent palette knife for this.
Freeze: Put this in the refrigerator so that the caramel layer is set.
Pour Ganache: After the caramel layer has set, pour the chocolate ganache and spread using a palette knife. Make some swirls as well. Sprinkle some sea salt on top.
Freeze: Refrigerate the dessert for at least 15-20 minutes or until the ganache sets.
Serve: Once the dessert has all three layers set, demould it from the ring. Using a knife, cut nine even portions from the dessert and serve.
Chef’s Tips For The Recipe
Tip For Caramel
To check the doneness of the caramel, pour a drop of caramel in cold water. Take that drop and try to make a soft ball out of it. If you are able to do that, then the caramel is done.
Do Not Rush It
Do not be in a hurry to cut the dessert. Make sure the caramel and ganache layers are set properly before slicing. If either of the two layers has not been set, then you may squash these layers while slicing.
Baking Tip for Shortbread
Shortbread must be baked appropriately. Overbaked shortbread will be hard when eaten, and underbaked shortbread will taste doughy.
How To Store Millionaire’s Shortbread
You can keep the dessert in an airtight box in the refrigerator and consume it within 3-4 days.
Freezing it may increase its shelf to a month.
More Easy Recipes
If you loved this recipe, you will definitely love these other desserts as well.
Frequently Asked Questions
As discussed earlier, the story goes that the word millionaire signifies a level of decadence in a dessert. Here, it means that a classic simple shortbread has been given an upgrade by adding a caramel and chocolate ganache layer.
The major difference is the type of caramel going into these desserts. Millionaire’s shortbread has a simple, sweet caramel layer, whereas billionaire shortbread has decadent, chewy, salted caramel.
Ideally, you don’t need to refrigerate it as all elements can stay well put at room temperature (25°C). In case the temperature is more than 25°C, then you can sit in an airtight box and refrigerate.
The best way to cut it without cracking is by using a sharp knife, which is dipped in warm water or run through a hot blow gun. When the knife is warm, cut the pieces so that it glides through the layers.
Twix was inspired by millionaire shortbread dessert only. That is why Twix has similar layers.
Shortbread is a type of biscuit which has a unique crumbly texture. This is because of the high quantity of fat (butter) going into it.
- 120 g Flour
- 113 g Unsalted butter
- 50 g Castor sugar
- 8 g Milk
- ½ tsp Vanilla essence
- ¼ tsp Salt
For Chewy Caramel (middle layer)
- 200 g Condensed milk
- 55 g Unsalted butter
- 30 g Corn syrup
- ½ tsp Vanilla essence
- ½ tsp Salt
For Ganache (top layer)
- 160 g Dark couverture
- 80 g Fresh cream
Method for Shortbread
- Cream the sugar and butter in a mixing bowl until light and fluffy.
- Add milk and vanilla essence to the creamed mixture. Combine thoroughly.
- Now add flour and salt and give it a nice mix.
- Transfer the mixture to a lined 6-inch square ring.
- Bake it at 180°C (OTG mode: upper rod + lower rod + fan) for 20-25 minutes.
Method for Chewy Caramel
- Mix all the ingredients: condensed milk, unsalted butter, corn syrup, vanilla essence and salt together and heat it on low flame.
- Whisk continuously; otherwise, the caramel may burn. Look for an amber colour and do the doneness check for the caramel.
Method for Ganache
- Melt dark chocolate and warm the cream separately in a microwave.
- Mix the melted chocolate and warm cream to make a smooth ganache.
- Once the shortbread is baked and cooled, pour the caramel over it and spread evenly. Keep this in the refrigerator to set.
- Now, pour ganache over caramel and make a Swirl design using a bent palette knife.
- Sprinkle some flaky sea salt at the top.
- Keep this in the refrigerator for 15-20 minutes before cutting it.
- Once set, cut it into nine pieces using a warm knife. Heating the knife helps you glide through the dessert and makes the slicing process easier.
- Prep Time: 30 to 40 minutes
- Assembly Time: 20 to 25 minutes
- Cook Time: 20 to 25 minutes