December 5, 2018
Gingerbread Millionaires Shortbread!
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A homemade gingerbread shortbread, topped with homemade caramel, ginger chocolate and gingerbread men! Perfect gingerbread millionaires shortbread!
Gingerbread baking
As the weather cools and the festive season nears, few things feel as comforting as the warm aroma of gingerbread. With its blend of ginger, cinnamon, nutmeg, and cloves, gingerbread brings a nostalgic, cozy depth to all kinds of bakes.
Start with Gingerbread NYC Cookies.. thick, chewy, and rich with spice, perfect for when you want a bakery-style treat with a seasonal twist. Then try classic gingerbread biscuits, crisp and perfect for decorating, gifting, or enjoying with a hot drink.
For something more indulgent, a white chocolate ginger cheesecake is a showstopper… creamy, spiced, and layered over a buttery biscuit base. And for a crowd-pleaser, nothing beats a gingerbread trifle: spiced cake, custard, whipped cream, and maybe a splash of caramel or orange zest.
Whether you’re baking for comfort, creativity, or celebration, gingerbread brings warmth and joy to every bite.
Spices
Ground ginger is obviously the star of the show when it comes to anything gingerbread, but most gingerbread bakes are made with a blend of warming spices. I like to use a mix of ground ginger, cinnamon, and nutmeg in my recipes, and sometimes I’ll even throw in a touch of allspice or cloves for extra depth. You can keep it simple or layer up the flavours, but for me, the combination is what makes gingerbread so rich and cosy.
My gingerbread biscuit recipe is a great example; it uses more than just ginger, and even my gingerbread cheesecake has that lovely spiced warmth running through it. I just love how the spices come together. It makes each bite feel like a proper winter treat, full of comfort and festive flavour.
And while gingerbread is definitely seen as a Christmassy thing, gingerbread hot chocolates, shop shelves packed with biscuits—it’s 100% a year-round vibe in my kitchen. That said, I’ve typed the word gingerbread so many times now it’s starting to lose all meaning… and I’m not even close to done yet.
Shortbread
When it comes to the shortbread, it’s three simple ingredients. These ingredients need to be beaten together to make a crumbly shortbread dough that you press into the tin firmly, and you bake until golden to create the best homemade shortbread.
- Unsalted butter – it’s important to use proper butter when it comes to shortbread for the best bake and taste
- Sugar – I use caster sugar as it’s classic for shortbread, and you use it in the caramel as well
- Flour – plain flour every time, you don’t want any extra raising agents in this
Of course, on this occasion, it’s also a spiced shortbread. I add a mixture of ground ginger, ground cinnamon, ground nutmeg and a little allspice because it’s the perfect warming combination for the gingerbread millionaires theme.
Caramel
The caramel is homemade, and a personal favourite recipe of mine. Yes, you MUST MAKE YOUR OWN CARAMEL, using a caramel from a tin will NOT work, because yuck. It will honestly be such a sticky mess, and the taste of the caramel is completely different. You have to dissolve the sugar and butter on a low heat with the syrup and condensed milk, in a heavy based pan, and then turn up the temperature and boil for 5-7 minutes to make a thick and delicious caramel.
- Butter – again, just like the shortbread, unsalted block butter should be used. A spread or margarine won’t work
- Sugar – I use caster sugar for a classic caramel
- Golden syrup – this adds flavour, and helps create the perfect set for the caramel that you are after
- Condensed milk – the classic here – you want to use the full sugar version and make sure it’s condensed milk and not accidentally evaporated milk
Chocolate
I decided to not put any gingerbread themed goodies into the caramel, as I didn’t want to mess with it, but the chocolate on top? That was open for flavour. I did think about adding in more spices to the chocolate, but as I wanted the chocolate to stay quite sweet, I thought I would just add in some ground ginger. I literally just melted the chocolate and then stirred the spices in… that simple.
I then topped the melted chocolate with some gingerbread biscuits that were whole and crushed, just for a little decoration. You can just use regular ginger nut biscuits, or you can use a homemade biscuit.. or, leave it plain!
Tips & Tricks
- I always find using this square tin the best for any traybake I make, as it makes the perfect depth for the bake. If you change the tin, you risk it not setting quite the same.
- This bake will last for 7+ days, best in the fridge, or it can freeze for 3+ months.
- You can adapt the spices to what you prefer such as leaving some out, or increase others
- White chocolate is nice too use, but can be quite sweet – dark chocolate is also yummy
Gingerbread Millionaires Shortbread!
Ingredients
Gingerbread Shortbread
- 190 g unsalted butter
- 85 g caster sugar
- 250 g plain flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
Caramel
- 200 g unsalted butter
- 3 tbsp caster sugar
- 4 tbsp golden syrup
- 397 g condensed milk
Topping
- 300 g milk chocolate
- 2 tsp ground ginger
- Gingerbread biscuits
Instructions
- Preheat your oven to 180ºc/160ºc fan, and line a 9x9inch square tin with parchment paper.
- Cream together the sugar and butter until smooth
- Add in the flour, ginger, cinnamon, nutmeg and allspice until a dough is formed.
- Firmly press the mixture into the bottom of the tin and bake in the oven for 20-25 minutes until pale golden on top
- Once baked, remove from the oven and leave to the side.
- In a large saucepan pour the condensed milk, butter, sugar, and golden syrup and melt on a low-medium heat until the sugar has dissolved
- Once the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 5-7 minutes stiring 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 fudge texture
- Pour the caramel onto the shortbread base and leave to set for an hour in the fridge.
- Once set, melt the chocolate, stir in the ginger, and pour over the caramel.
- Put some crushed and whole gingerbread men on top of the chocolate, along with some of your favourite sprinkles, and leave to set in the fridge until solid. About 1-2 hours
- Cut your shortbread up, and enjoy!
Notes
- This will keep in an airtight container for at least 1 week – if they last that long!
- If you caramel is rock solid when you remove it from the fridge, you have slightly over done it. Not to worry though, when you pour the chocolate on, leave it to set at room temperature rather than in the fridge and it should soften the caramel slightly.
- **If you struggle to cut your shortbread and tray bakes without the chocolate cracking on top, set it at room temperature rather than in the fridge and it’ll be softer so therefore won’t crack when you cut it!
- You can use other flavour chocolate on the top if you wish!
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J x
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Could you make these as individuals rather than one big block? I worry about cutting it up and it cracking.
Hi Jane!!
Love the idea of this recipe but just gave making caramel for the first time a go and my butter separated. How can I avoid this next time?
Thank you!
Hiya! Next time if this happens, just take it off the heat and beat like crazy! Hope this helps! x
Hi Jane made these yesterday and they are absolutely delicious, the ginger absolutely comes through. Don’t think they’ll last too long.
Hey! Aww I am so pleased you loved them xx
I can’t believe the tastiest shortbread i’ve ever tasted… was made by me! Absolutely love this recipe… so addicting.
Kids love them and so do I. Really enjoyed making them. Although I have cut the pieces down into smaller bite sizes.
Hi Jane, will white chocolate work as well as milk chocolate?
Thanks, have a great Christmas
Yes it would!!
Hi,
These look great. Am planning on making these as part of a Christmas hamper. Can you pre-make the caramel the day before and store it in a jar? If so, does it get stored at room temp or in the fridge?
Thanks
No I wouldn’t recommend that – it needs to be poured onto the shortbread hot and set on the shortbread! x
Hiya yes I can t see why not if you pop the caramel into microwave for 10 seconds to loosen it up before pouring it on the shortbread x
I followed this recipe exact and they were divine! Tastes just like Christmas!! X
How exactly would you go about freezing these? Without the gingerbread man?
And to defrost would you leave at room temp?
I would just use a freezer proof container (I wouldn’t say freezing the gingerbread men is a no) and yeah room temp is fine, or even in the fridge for a longer time.
Hi Jane, I was just wondering can these be frozen? I’m planning on doing a Christmas baking hamper so I want to be well prepared 🙂 thank you!
Yes they can!! x
Can you use just crushed up ginger biscuits rather than shortbread as the base?
You could! Have a look at my Biscoff millionaires for guidance!
Hi Jane,
Thank you for all of your lovely recipes that you share. The recipes are so clear and the ingredients are easily obtainable from supermarkets.
Thank you again.
Jo
Hi Jane,
I’m a bit obsessed with making millionaire shortbread at the minute. Love your terrys one and your malteser one. This is next on my list to make 🙂
Ooh that is so amazing!! I’m so glad you like them!! x
Hey,
if I wanted to measure the golden syrup how much would you recommend?
I’d say about 100g!
Hi Jane, do you mind sharing which supermarket you bought the mini gingerbread man? I grabbed some mcvities ones but they were not as detailed as yours. Just wanted to know for future bakes . Thanks
I believe these ones were Sainsburys! I’ve also got some from Tesco and they’re just as good! x
Hi Jane
I tried your Ferro rocher cheese cake and it was amazing. Thank you for being such an inspiration I love baking but not as good as you. Please check some of my work on Insta Rooney.H