Bars and Blondies

January 26, 2023

Millionaire's Shortbread

I tasted my first bite of millionaire’s shortbread when I was living in Bath, a beautiful Georgian city in Somerset county. I moved to England for a year when I was 21, and found work in the kitchen of a charming café bistro. A dozen years later, I’ve created my version of this rich and refined dessert. This recipe was worth the wait! For the base, we have a rich, buttery, crumbly shortbread cookie that only requires 3 ingredients. The simple yet classic Scottish cookie is then slathered with a thick layer of soft, chewy salted caramel, and topped with a chocolate ganache. The layered treat offers a variety of textures and flavours in each indulgent bite.

Tips 

Shortbread

If you don’t have a food processor, you can rub the cold butter cubes into the flour by hand until you reach a crumbly texture that is pliable and soft.

Docking the Dough

To dock the dough refers to using a fork to prick the dough before baking it.  This simple technique pokes holes in the dough to ensure the steam can escape as it bakes.  This way, the dough does not puff up in the oven.

Syrup

Typically millionaire’s shortbread is made with golden syrup, but as a Canadian I use any and all opportunities to replace golden/corn syrup with pure maple syrup instead.

Caramel

I opted for a salted caramel layer, with 1 teaspoon of kosher salt.  If you prefer a sweeter, less salty caramel, simply switch out the kosher salt for ½ teaspoon of table salt.

Ganache

Make sure to finely chop the chocolate before pouring the cream over it.  Another option is to finely grate the chocolate.

Once you’ve poured the simmering cream onto the chocolate, let the mixture sit for a few minutes.  This allows the cream to melt the chocolate. If you stir the ganache too soon, you risk breaking it, resulting in a grainy texture.

Use a spatula, not a whisk, to gently stir the chocolate and the cream together.  The whisk will incorporate air, which we do not want.

The ratio of chocolate to cream differs depending on the purpose of the ganache.  A ganache can be used for truffles, dips, frostings, glazes, etc.

Do not use chocolate chips!  They will not give the best melted consistency.

I suggest you select a chocolate that contains 56% to 64% cocoa.

Oven Thermometer

Every oven is unique, and finicky in its own way.  I think every home baker should use an oven thermometer to get the most accurate read.  Your bake time might differ depending on your oven.

Weigh your ingredients

To get the best, most consistent results when baking, it is imperative that you take the time to weigh your ingredients.  A kitchen scale is a must for all home bakers.

Equipment

Kitchen scale

Oven thermometer

9 x 9 in square baking pan

Parchment paper

Bowls

Teaspoon 

Food processor

Fork 

Large flat offset spatula

Medium saucepan

Candy thermometer

Spatula 

Small offset spatula

Small saucepan 

Knife

Serrated knife

Cutting board

Bon appétit!
xo

Ariane

Millionaire's Shortbread

The decadent millionaire’s shortbread: A traditional Scottish cookie with a rich buttery crumb is slathered with a soft and chewy salted caramel, then topped with a dark chocolate ganache. Unadulterated indulgence at its finest.

Author:

Ariane | Miel et Ganache

Prep:

min

cook:

60

min

total:

min

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Ingredients

Shortbread:

  • 225g all-purpose flour
  • 175g unsalted butter, cold and cut into cubes
  • 75g granulated sugar

Caramel Layer:

  • One 14-ounce can of sweetened condensed milk
  • 195g dark brown sugar
  • ½ cup 35% whipping cream
  • ½ cup maple syrup
  • 113g (1 stick) unsalted butter
  • 1 tsp kosher salt

Chocolate Ganache:

  • ⅓ cup 35% whipping cream
  • 200g dark chocolate

Instructions

Shortbread:

  1. Place the oven rack in the middle of the oven.
  2. Preheat the oven to 300°F.
  3. Butter a 9x9 inch square baking pan and line with parchment paper.  Make sure to let the parchment paper hang over as a sling.
  4. Pulse the flour and butter together in a food processor until you reach a fine breadcrumb texture.
  5. Add the sugar and pulse until the dough reaches a pliable and soft consistency.
  6. Spread the dough in the pan, pressing down with your fingers.
  7. Use the flat bottom of a measuring cup for dry ingredients to create an even layer and smooth it out.
  8. Use a fork to dock the dough, about 1 inch apart.
  9. Bake for 30 minutes. The shortbread will be a light golden brown.
  10. Use a large flat offset spatula to lightly flatten the shortbread into an even layer.
  11. Let the shortbread cool to room temperature while you make the caramel.

Caramel Layer:

  1. Pour all of the ingredients into a medium saucepan.
  2. Cook over medium heat, stirring often, until the candy thermometer reads 236°F to 239°F.  This step typically takes 20 to 30 minutes.  
  3. Pour the caramel onto the shortbread.
  4. Use a small offset spatula to spread the caramel evenly over the shortbread base.
  5. Let cool completely in the fridge.

Chocolate Ganache:

  1. Chop the chocolate finely and place in a heatproof bowl.
  2. Bring the cream to a simmer in a small saucepan over medium heat.
  3. Pour the cream over the chocolate. Let it sit for 5 minutes.
  4. Use a spatula to gently stir the chocolate and cream together until well combined.
  5. Pour the ganache onto the cooled and firm caramel.
  6. Use a small offset spatula to spread the ganache evenly over the caramel.
  7. Let chill completely in the fridge.
  8. Slice the millionaire’s shortbread carefully into 16 or 32 portions with a serrated knife.
  9. Store in an airtight container in the fridge for up to 5 days.
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January 30, 2023
Marjolaine Bourget
I’ve only tasted 2 of two of your recipes so far but this one is by far my favourite! Shortbread always reminds me of my time in Scotland!
January 30, 2023
Marjolaine Bourget
Very chocolaty (is that even a word?) and very delicious! Thanks for letting me and The Peanut taste!