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Chirag

The Perfect Millionaire’s Shortbread

Indulge in the ultimate trio of textures: a buttery, melt-in-the-mouth shortbread base, a layer of rich, golden caramel, and a smooth chocolate finish with a satisfying snap. This recipe is a refined take on a classic favourite, balanced to perfection for a truly decadent treat that’s as simple to make as it is to enjoy.
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Prep Time 30 minutes
Cook Time 40 minutes
Setting Time 4 hours
Total Time 5 hours 10 minutes
Servings: 16 People
Course: Traybake
Ingredients Equipment Method

Ingredients
  

Shortbread
  • 135g Plain Flour
  • 45g Fine Semolina
  • 120g Unsalted Butter Cold and Cubed
  • 60g Caster Sugar
  • 2g Sea Salt
Salted Caramel
  • 400g Caster Sugar
  • 120g Whipping Cream 35-40% Fat
  • 180g Unsalted Butter Cold and Cubed
  • 5g Sea Salt
Chocolate Layer
  • 250g Dark Chocolate
  • 50g Unsalted Butter
Garnish
  • Flakey Sea Salt

Equipment

  • Stand Mixer
  • 9x9 inch Brownie Tin
  • Greaseproof Paper (Parchment)
  • Heavy Bottom Saucepan
  • Digital Scale
  • Offset Palette Knife

Method
 

Shortbread Base
  1. Line a 9x9 inch brownie tin with greaseproof paper and set to the side.
  2. Into a stand mixer fitted with a paddle attachment place all the ingredients into the bowl and mix. Stop mixing as soon as a dough has formed.
  3. Press the dough into the tin spreading to the corners. Once spread as evenly as possible run a palette knife over the top to smooth and level the dough. Pierce the dough with a fork and place the tin in the fridge for 30 minutes.
  4. Preheat the oven to 170℃ (338℉). Bake the biscuit for 12 - 15 minutes until lightly golden on the surface. Remove from the oven and leave to cool.
Caramel
  1. While the dough is cooling make the caramel. First bring cream to the boil, once at a boil remove from the hob and set a side, covered with a lid.
  2. Into a clean saucepan, make a dry caramel. Place the pan on a low-medium heat, add in about a ¼ to ⅓ of the sugar, just enough to make a thin layer to cover the base of the pan. At this point do not mix the sugar, leave it to melt on it own.
    Once to start to see parts of the sugar start to caramelise you can start mixing gently by bringing the sugar from the outside of the pan to the centre. Once all the sugar has caramelised sprinkle in the next portion and gently stir in to the caramel, repeating the process until all the sugar has been added in and caramelised.
  3. Once all the sugar has been caramelised, turn the stove down to a low heat and in small increments add in the hot cream constantly stirring between additions.
    CAUTION: It is important to add cream in small amounts as adding the entire volume of cream you risk the caramel boiling over and potentially burning yourself with hot sugar!
    When all the cream has been incorporated boil the caramel to 115℃ (239℉). Then off the heat stir in the butter, followed by the sea salt.
  4. Pour the hot caramel over your cooled shortbread base while it’s still fluid; this allows the mixture to self-level for a perfectly even finish. Leave it to set at room temperature for about 2 hours, you can also put it in the fridge to set faster.
Chocolate Layer
  1. In a microwave safe bowl add chocolate and butter. In 30 second increments melt the chocolate in the microwave stirring between each burst until the chocolate and butter are cohesive, smooth and glossy.
  2. Pour over the set caramel and using the back of a spoon spread to the corners of the tin until evenly distributed and finish with a generous helping of flakey sea salt.
  3. Leave this to set in a cool area for 1-2 hours before dividing into 16 pieces and enjoying!