Sea Salt Caramel Millionaire’s Shortbread

I made these v indulgent salted caramel millionaire’s shortbread at the weekend and I couldn’t not post them!!

Millionaire’s shortbread is 100% my favourite thing EVER! Whenever I’m out at a coffee shop I will most likely scout out one of these delightful little treats rather than anything else, and if it’s salted caramel sandwiched between those delicious layers, then there’s no question about it, I’m having it.

millionaires shortbread

I realised that despite my love for millionaire’s shortbread, I’d never made any myself. I love making shortbread, I must say I think I have the best shortbread recipe out there, and I luuurrve making caramel (I put a fair amount of sea salt in so probs not the best for you, but let’s face it there’s nothing healthy about these anyway).

If you’re looking to make something that’s really going to get people talking then MAKE THESE. Maybe you’re looking for a simple recipe to take into the office (this recipe makes 16 BIG pieces, I’d say you could definitely get about 25 normal size) these would be so perfect and the office would love you.

millionnaire's shortbread

Also, this shortbread recipe is my favourite! I use semolina which gives an amazing texture, so you get the buttery crumbliness of a normal shortbread but with a slight crunch. If you’re not feeling up to making caramel and melting chocolate, then definitely try just the shortbread on its own.

millionnaires shortbread

What you will need:

For the shortbread base:

– 250g Unsalted butter

– 125g Caster sugar

– 250g plain flour

– 125g Semolina

For the sea salt caramel:

– 200g Unsalted butter

– 3 Tbsp Caster sugar

– 4 Tbsp Golden syrup

– 1x Tin of condensed milk

– 4-5 pinches of sea salt (I may have put more in, I just put it in a little at a time until I think it tastes perfect- that’s quite salty for me)

For the top:

– 350g Milk chocolate

– Before you start, prepare a square tin (mine was 25 x 25cm) by greasing and lining with baking parchment.

– Preheat the oven to 150 degrees C. Cream the butter and sugar together until light and whippy (about 5 minutes) then add the flour and semolina. Mix till the mixture comes together in clumps.

– Tip the mixture out onto a lightly floured surface and bring together into a ball. Don’t knead, just bring the clumps together until it forms a smooth and then stop.

– Press the shortbread dough into the bottom on your tin until the base is covered evenly. Prick with a fork and then bake on the middle shelf for about half an hour or until lightly golden. It may still seem quite soft but just bring it out anyway because it will harden as it cools and you don’t want to overbake it.  leave to cool in the tin.

– Whilst your shortbreads cooling in the tin you can make your caramel. In a large pan pour the condensed milk, butter, sugar, and golden syrup and melt on a medium heat till everything has has dissolved – stir frequently to stop anything from catching. You MUST stir continuously because even if you leave it for 10 seconds the sugar will start to catch.

– Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stirring constantly so that the mixture doesn’t catch. The mixture will be ready when it has changed to a slightly darker golden colour, and has thickened to a soft fudgy consistency.

– Add the salt, taste as you go and add more till you can really taste the caramel and get a slight kick of saltiness.

– Pour the caramel over the shortbread and even out by jiggling the tin, it will start to set quite quickly but leave to cool slightly then place in the fridge.

– Melt the chocolate in a bowl over a pan that has shallow simmering water. DO NOT let the water touch the bottom of your bowl. Once melted take off the heat and let the chocolate cool to almost room temperate.

– Pour the chocolate over the caramel and smooth out with a spatula. Return to the fridge until the chocolate is completely solid on top.

– Once everything is completely set you can remove from the fridge and remove from the tin. To achieve a sharp cut when cutting into pieces I pour boiling water over a knife then dry it. The knife will still be hot, then cut into your millionaire slices.


salted caramel millionaires shortbread

If you make this recipe (which I suggest you do because it’s the most scrumptious) or any other of my recipes, let me know using the #pinniesandpompoms, tag me in your posts, I’d love to see your bakes!

Look out for my next post, it should be something a little different… got a few travel/holiday posts on the way.

Have a lovely week . x





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