Millionaire shortbread is a traybake that has stood the test of time, still one of the nation’s favourite staples. A buttery biscuit base, a layer of caramel toffee topped with milk and white chocolate. Perfect with a cup of tea or coffee, just try not to eat them all in one go.

Makes 15 squares 

Ingredients

For the base: 

  • 310g unsalted butter 
  • 150g caster sugar 
  • 410g plain flour 

For the caramel toffee: 

  • 270g unsalted butter 
  • 110g caster sugar 
  • 60g golden syrup 
  • 400g condensed milk 

For the chocolate top:

  • 350g high-quality milk chocolate 
  • 100g white chocolate 

Method: 

Make the base the day before. Cream together the butter and sugar till well combined, add in the flour and mix until it all comes together. Flatten into a square, cover with clingfilm and put it into the fridge. The next day preheat your oven to 180°.

Remove your pastry from the fridge and roll out to fit a 28cm x 25cm tray. Line your tray with baking parchment and place your pastry into it. Pierce the base with a fork in several spots. Place into the oven for 15 minutes or until golden brown. Allow to cool in the tray. 

Once your base has cooled you can start on the caramel. Add all the caramel ingredients into a pot and stir on a medium till a golden colour. Pour over the base smoothly, then leave to fully cool in the fridge. 

Once the caramel has set, melt your milk and white chocolate in two separate bowls over pans of hot water. When fully melted, pour the milk chocolate on top and use a spatula to spread evenly across the top. Next drizzle the white chocolate on top of the milk chocolate, in lines from left to right over the top, which will enable you to make the pattern. Using a toothpick or the back of your knife, drag through the white chocolate lines in the opposite direction to create the swirls. Leave the traybake to set in the fridge and then portion into 15 equal pieces.

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