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Millionaires shortbread recipes

Our top 3 of 6 Millionaires shortbread recipes

Millionaires Shortbread Recipe at MyDish

4
based on 2 reviews

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Millionaires Shortbread

by mum

by mumViewed 3168 times


    Description

    Nanas never been able to make this and we buy Mr Marks and Spencers so here goes Chloe this can be yours!!!

    Method

    1. Heat the oven to 180c gas 4.beat butter and sugar until pale and creamy.Add flour and beat until combined.Tip the mixture into a baking tin.Press lightly into tin and prick all over with a fork,chill for 15 mins.Bake for 30- 35 mins until it turns into a pale biscuit colour.Cool in tin.
    2. Heat condensed milk for 1 min in microwave then pour over the shortbread and smooth with spatula.Allow to set then pour over melted chocolate.Chill in fridge until set and enjoy!!

    1 Comments

    • by cakewiz

      cakewiz  Fri Aug 21 2009   • Reply

      This looks so easy can't wait to try and make it

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    Ingredients

    • 6oz butter
    • 3oz sugar
    • 12oz flour
    • 16oz dulce de leche(condensed milk)
    • 10oz cooking chocolate
    Millionaire's Shortbread Recipe at MyDish

    4
    based on 2 reviews

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    Millionaire's Shortbread

    by Team MyDish

    by Team MyDishViewed 3716 times


      Description

      Very moorish - melts in your mouth. A real treat!

      Method

      1. 1. To make the shortbread, cream together the butter and sugar.

      2. 2. Add the salt and egg yolks, then stir in the flour.

      3. 3. Wrap the dough in clingfilm and leave to rest in the fridge.

      4. 4. Line a baking tray with baking paper.

      5. 5. Roll out the dough for 0.5 thick in the tray.

      6. 6. Chill in the fridge for a another hour.

      7. 7. Preheat the oven to 160C/ 325F/Gas Mark 3.

      8. 8. Bake the shortbread until golden brown.

      9. 9. Remove from the oven and set aside to cool in the tin.

      10. 10. To prepare the caramel:

      11. 11. Melt the butter, then stir in the demerara sugar.

      12. 12. Leave to simmer until the sugar is completely dissolved.

      13. 13. Whisk in the condensed milk, then pour it over the cooled shortbread base. Spread out evenly, and set aside to cool completely.

      14. 14. Break and melt the chocolate.

      15. 15. Pour the chocolate over the cooled caramel, using the back of a knife. Put the tray in the refrigerator to allow the chocolate to set.



      4 Comments

      • by niamh96

        niamh96  Tue Jan 19 2010   • Reply

        Well, it does say a SMALL tin.

      • by SamPiper22

        SamPiper22  Sat Aug 29 2009   • Reply

        Have never used this recipe, but have made caramel shortbread many times and you do need to let it boil after adding the condensed milk - I tend to heat it over a relatively low heat for pretty much all the time the shortbread is cooling down.

        And shortbread should traditionally be made with the rubbing technique rather than creaming! But I'm a purist ;)

      • by Jelliebabe

        Jelliebabe  Wed Aug 19 2009   • Reply

        My Mum always used to make this but has not done so for years now. We called it Goo! (lovley kids wern't we!) She also did an "overdone" flapjack which we called Crunch!

      • by ockold

        ockold  Mon May 11 2009   • Reply

        your recipe states a tin of condensed milk but does not say what size there are three sizes in the supermarkets so i chose the middle size this did not work out it turned out to be a runny mess instead of toffee consistancy i was very disappointed

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      Ingredients

      •  
      • FOR THE SHORTBREAD
      • 110g butter. softened
      • 70g caster sugar
      • 4 egg yolks
      • 260g flour
      • ¼ tsp. salt
      •  
      • FOR THE CARAMEL
      • 1 small tin condensed milk
      • 130g unsalted butter
      • 130g demerara sugar
      •  
      • FOR THE CHOCOLATE TOPPING
      • 125g milk chocolate
      Millionaires' Shortbread Recipe at MyDish

      5
      based on 16 reviews

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      Millionaires' Shortbread

      by Carnation

      by Carnation Viewed 29763 times


        Method

        1. 1. Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.

        2. 2. Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.

        3. 3. Spread the caramel evenly over the crumb base and then cool and chill for about half an hour. Pour the melted chocolate over the caramel, smoothing to the edges.

        4. 4. When the chocolate has hardened a little, cut into squares.

        Tips

        Why not make mini Millionaires – simply place into a 20cm (8in) and cut into 20 squares, perfect for a picnic or party.

        1 Comments

        • by panzi

          panzi  Thu Jun 2 2011   • Reply

          Mmm my favourite..will be making it later..thank you

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        Ingredients

        •  
        • BASE
        • 200g Shortbread biscuits. crushed
        • 25g Butter. melted
        •  
        • FILLING
        • 150g Butter
        • 150g Dark brown soft sugar
        • 397g can Carnation Condensed Milk
        •  
        • TOPPING
        • 200g Milk chocolate. melted
        • 1 18cm (7in) square brownie tin. lined with baking parchment
        Millionaire's Shortbread Recipe at MyDish

        0
        based on 0 reviews

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        Millionaire's Shortbread

        by clairhayes

        by clairhayesViewed 1115 times


          Method

          1. 1. To make the base, blitz the biscuits to crumbs, then tip into a bowl and stir in the melted butter. Spoon the mixture into a 20cm square brownie tin, greased and lined. Press very lightly to make an even layer. Chill in the fridge for 20 mins.
          2. 2. For the filling, place the butter and sugar in a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
          3. 3. Spread the caramel evenly over the base and chill in the fridge for about 40 mins. Pour the melted chocolate over the set caramel, smoothing to the edges.
          4. 4. When the chocolate has hardened a little, cut into squares.

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          Ingredients

          •  
          • FOR THE BASE
          • 200g shortbread biscuits
          • 25g melted butter
          •  
          • FOR THE FILLING
          • 150g butter
          • 150g dark muscovado sugar
          • 397g tin condensed milk
          •  
          • FOR THE TOPPING
          • 200g milk chocolate, melted