Millionaire’s Shortbread Recipe (2024)

Paul Hollywood uses la different recipe that I like better. I use this shortbread recipe and his caramel. Makes a perfect cookie.¾ cup packed light brown sugar⅓ cup sweetened condensed milk3 tbsp. golden cane syrup (such as Lyle’s Golden Syrup)

You can pop it into the fridge while you melt the chocolate, but it's not 100% necessary. It's more important that you allow the shortbread to cool before spreading the caramel on top.

Delicious and easier than I expected! Next time I may actually increase the amount of chocolate—maybe do 8oz semisweet plus 4-6oz bittersweet or unsweetened—because the chocolate layer was pretty thin and I am a fiend.

Delicious! Only thing I did differently was to butter the pan before lining with parchment paper. Not too sweet and perfect amount of salt in the caramel layer.

The second time I made these, I embedded some mini pretzels into the caramel layer, then added more on top of the chocolate. I thought it was an upgrade-- added some more salt and texture without changing too much of a pretty great recipe.

Paul Hollywood uses la different recipe that I like better. I use this shortbread recipe and his caramel. Makes a perfect cookie.¾ cup packed light brown sugar⅓ cup sweetened condensed milk3 tbsp. golden cane syrup (such as Lyle’s Golden Syrup)

I didn’t love the flavor of the caramel when cooking - it wasn’t overwhelmingly sweet; it just tasted too much like condensed milk. Based on other comments, I therefore used 10 oz (instead of 8 oz) of bittersweet chocolate (instead of semi-sweet) and I sprinkled sliced almonds and sea salt over the top. The caramel did harden as it cooled and became difficult to spread, and the bars took longer than 30 min to cool in the fridge. However, they were devoured too rave reviews. Will def make again!

So rich and decadent! We love eating Millionaire's Shortbread in Ireland and the UK so we were excited to recreate this to share with friends at home in California. I would strongly suggest finding Lyle's Golden Syrup if possible as it lends to a more rich and flavorful finished product. If you can'd find it in your local shop, Amazon sells it. Buy a two-pack and make this gorgeous dessert all year long. Your friends will LOVE you!

I'm not an intuitive cook. This is why I use a recipe and this one was annoyingly vague.It was hard to get the caramel to 220 without it becoming quite thick and on the verge of scorching. Yes, you can spread the just melted chocolate (don't let it start to cool down and thicken) over the hot caramel, which sets up quickly.I like the taste of sweetened condensed milk, but it really overpowered this dessert and in the end I found it cloyingly sweet.

Use your torchier to super heat your chefs knife

I actually prefer the shortbread used in this recipe: https://cooking.nytimes.com/recipes/1018402-spiced-pecan-date-shortbread-barsit only uses powdered sugar in the shortbread and it is spectacular, the best shortbread ive ever made.

Very simple recipe, followed directions almost exactly, very pleased with results. Regarding challenges faced by others: caramel really does need to be stirred constantly as it comes to temp, and use metal whisk instead of a spatula - whisk pulls the caramel from bottom of the pot much more efficiently than spatula. Don't heat knife when cutting - it melts the chocolate, and mars the layers of the cookie. Don't use extra chocolate - it eclipses delicate caramel flavor. Highly recommend recipe!

Hi, I just wanted to ask: is the shortbread suitable for freezing? If not, how long is it safe to keep it?

I made these exactly as written and I found the taste to be just perfect, if not a tad on the sweet side. My beef with this is the cutting is nearly impossible. Even with the sharpest of knives, the chocolate cracks, it smooshes the caramel, and you can not get the beautifully cut bars in the photo. Instead, use half the caramel, half the chocolate. Slightly freeze after the addition of caramel. After the chocolate is added, cut while the chocolate is not fully hardened. Use a warm, wet knife.

I'm afraid not, but you could certainly add a touch more salt to the caramel for balance.

I was short on parchment and made them using cupcake paper instead. Worked well, but you have to cook the shortbread at the shortest possible time and spread the caramel like you mean it or have a partner to help you do it before it sets. Not the prettiest, but delicious. I found it helpful to stir the caramel with a whisk, grease the bottom of the pan before the parchment (both with cupcakes and the normal method), and to mix in a tiny bit of coconut oil with the chocolate while melting.

I made these for the first time and they are delicious. One improvement I would make is to increase the butter in the shortbread as it ended up a bit dry. I think 2-3 T more would do it.

My family LOVED these! I did add a little extra chocolate. Also, it was so close to Christmas that everyone was out of Lyle's syrup. I did half light and half dark corn syrup. The first batch was eaten so quickly that I have to make again for gifts! The recipe is quite easy to make; the only work is stirring the caramel.

Delicious but cutting them was tricky. Use the sharpest knife you own. I cleaned mine in warm water and dried it off between long cuts. May have eaten the slices that broke

Added a layer of pretzels on top of the caramel and I'm not sad about it. Didn't get very dark colored caramel, but the thermometer read 225F. Excellent recipe.

One of my favourite treats ever… Memories of growing up in UK

For the chocolate layer, easier to sprinkle 8 oz of semisweet chocolate chips on the warm caramel (let caramel cool for 5-10 min first). Let sit for a few minutes then use small offset spatula to smooth. Chill in fridge several hours or overnight (takes longer than 30 min to chill/set chocolate).

Made the recipe exactly as is. Brought to a party and they were devoured. Definitely cut small—perfect.

for those who have had difficulty cutting this, here’s what worked for me:chill finished bars until the chocolate is firm and no longer glossy (i chilled it overnight). take it out and let it rest maybe 30 min, and use a thin, straight blade to score the chocolate. use same thin blade to cut along scored lines.hope this helps.

I cooled the caramel, chilled the ganache, then assembled. But the ganache slides off the caramel!What did I do wrong?

Very bad. Not good. Would not reccomend. Ugh.

I did a deep dive into perfecting this cookie. This recipe was disappointing as the caramel at 220 degrees did not set

So delicious. I sprinkled some fleur de sel on top and it made all the difference. And I used my caramel - birite recipe. Perfect.

This recipe is just ok. The colour advised from the picture and method for the caramel are terrible so I took the caramel to 230f, soft ball stage and it had a nice caramel colour and good flavour. The shortbread is really crumbly making it quite hard to slice, and I only baked it for the lower recommended time of 30 minutes. I will keep searching for a better recipe.

Highly suggest using a whisk when making caramel instead of a spatula- helps to keep it from burning.