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A Complete How-To Guide on How to Make Millionaires Shortbread! A Homemade Shortbread Base, Homemade Caramel Filling, and a Chocolate Topping.
So it’s been a while since I posted my last ‘Back to Basics’ post – my last being my No-Bake Lemon Cheesecake post in May last year! And after the success of my youtube video on how to make Millionaires Shortbread, I thought I’d do the blog post for it too!
I have obviously made quite a few millionaires shortbread recipes already, but I thought I would cover it really down to every last detail. Basically, completely dumb it down into the ground so that if you are scared to make it, you won’t be any more!
For the shortbread, it really is quite basic – you can do it by hand, or in a food processor, or in a stand mixer, or with an electric hand mixer. You just want to mix the sugar and butter together till creamy, and then add the flour and combined till a dough is formed.
If you are doing this by hand, you can add all three ingredients together, making sure the butter is cold and cubed, and rub the mixture together with the tips of your fingers till it creates a bread crumb texture. Then, you effectively knead it together to form the dough.
I always tend to use classic unsalted butter, actual butter, but you can use a baking spread for this bit if you prefer. I just prefer the taste when it comes to real butter! When using a mixer to make it, you add the butter and sugar together, beat until creamy, and then add in the flour and combine.
Press the shortbread into a lined tin – I use a 9″ square tin – and make sure it’s even. I use a 9″ square tin as it’s the ultimate depth for the number of ingredients I use! If you use a smaller tin, it will take longer to bake – if you use a larger tin, you might have issues as the shortbread really isn’t that thick.
You bake it in the oven at 160C in a fan oven, 180C regular, and bake until it’s starting to golden. When it’s starting to golden, and it’s been in for at least 20-25 minutes, you’ll know it’s baked through!
For the caramel, you REALLY have to work on it. You can’t cheat and use a tin of carnations caramel and stick it on top as it doesn’t set. You can’t really skip the steps, as it really is a caramel. I don’t often make my caramels from complete scratch as many of my readers prefer the easier versions, and I get that, but for Millionaires Shortbread? You do.
You have to make sure to stir the caramel a lot to prevent it from catching and burning. I use a medium level of heat, and a larger pan so its easier to stir. You have to be careful as it obviously does get VERY hot, but it’s worth it. It is delicious and heavenly.
I use a gas hob because I much much prefer it for making caramel. I get that not everyone has gas though – some have electric, some have induction – but on my gas hob, I usually use between level 7 and 6 of strength on a medium-size ring, on my 9 level hob.
You want to use actual unsalted butter – as it creates the best caramel. I use golden syrup, because it creates the most wonderful caramel, as I explain in my video. If you can’t access golden syrup, however – I suggest using the caramel from this recipe post instead.
You want to use a good quality pan if you can, as some pans have a very thin base. Basically, if the base is too thin, you might burn the caramel. So if you are worried, take the temperature down a notch and do it for a little longer instead to prevent any catching!
You also want to use a flat bottomed spatula, like these ones. Using a spatula with a sharp corner means you can really scrape the caramel, and prevent it from catching in the corners!
I’ve received comments about people getting little dark coloured lumps in the caramel, and this is down to catching. Once it’s caught, there isn’t really anything you can do, other than preventing it from getting any more burnt.
If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. You really want to slowly melt the condensed milk, golden syrup, sugar and butter together before it starts to boil – then it will be lovely and smooth.
The timing is something I can’t really narrow down on. It takes between 5-7 minutes to boil. This can vary depending on the type of stove you use, the brand of ingredients, the pan you use, and so on. I don’t boil the caramel to temperature, and I never have. Watch my youtube video to see the caramel go from the beginning to the end!
Once you have poured your caramel onto your shortbread, you have to leave it to set. I usually do this in the fridge because it’s quicker. Once it’s set, you add the chocolate!
The chocolate part is quite straight forward – you just want to melt it, and cover the top, and let it set as well. I used a mix of milk and white chocolate, but you can use whatever you fancy! All milk, all dark, all white.. or all three! Any flavour you fancy too. It’s epic and easy!
So… once you’ve reached the end of making it, you enjoy it. However, cutting it up can be an issue for some. As I used a 9″ square tin, I use a 26cm knife to cut it. This is because the knife is larger than the traybake, and it makes it a hell of a lot easier. I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down.
You can try a few different other things, such as scoring the chocolate when it’s not fully set yet, or heating the knife before cutting – but honestly, I just find using a large and sharp knife and going straight down is the best method for me!
If you find once your Millionaires shortbread is finished, that the caramel is rock solid and more like toffee, you overdid it slightly on the boiling. It’s best to keep and store it at room temperature from now on, so it’s at least not fridge cold hard. If your caramel is too soft, you didn’t do it for long enough, so should definitely be kept in the fridge!
I really hope this post helped – any questions, leave them below! And of course, remember that you can watch me make it on youtube! Enjoy! x
Millionaires Shortbread!
Ingredients
Shortbread Ingredients
- 200 g Unsalted Butter
- 100 g Caster Sugar
- 275 g Plain Flour
Caramel Ingredients
- 200 g Unsalted Butter
- 3 tbsp Caster Sugar
- 4 tbsp Golden Syrup
- 397 g Condensed Milk (one tin)
Decoration
- 200 g Milk Chocolate
- 100 g White Chocolate
Instructions
- Preheat your oven to 180C/160C Fan, and line a 9x9inch Deep Square Tin with Parchment Paper.
- Cream together the sugar and butter in a stand mixer with the paddle attachment until smooth – mix in the flour until a dough is formed. It will be crumbly but the ingredients will be evenly dispersed!
- Firmly press the mixture into the bottom of 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 medium heat till the sugar has dissolved – stir frequently to stop anything from catching.
- 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. BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back!
- 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 milk chocolate and pour over the caramel – melt the white chocolate and pour over too - swirl it into the milk chocolate with the end of a cake skewer so it forms a pretty pattern.
- Chill the Shortbread back in the fridge for another 1-2 hours until the Chocolate has gone hard**!
- Chop your Shortbread into the separate pieces and enjoy!
Notes
- This will keep in an airtight container for at least 1 week – if they last that long!
- If you can't access golden syrup, you can give corn syrup or honey or similar a go, but I have not tested these as much. Alternatively, you can use my Millionaires Flapjacks caramel!
- 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!
- I recommend using a 9" square tin like this one!
- I also recommend using a spatula like these to prevent any catching!
- And if you are wondering - this is the golden syrup I use.
ENJOY!
Find my other Traybake Recipes on my Recipes Page!
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J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
282 Comments
Sarah
April 7, 2021 at 9:21 pmFab recipe which worked first time. Thanks. I’m wondering if I can make the caramel with less or even no sugar as I found it a bit sweet, or would the caramel not ‘work’ without the sugar?
Thanks
Jane's Patisserie
April 9, 2021 at 11:43 amHey! The caramel wouldn’t work without sugar but you can add salt to counteract the sweetness xx
Katy
April 7, 2021 at 6:30 pmMade this today for my husband’s work as they have a colleague retiring, made enough for us to have some. It’s the second time I’ve made millionaire shortbread but the first time using this recipe – absolutely delicious!
Sarah Sheehy
April 5, 2021 at 9:11 pmHi Jane, oh I’m in a bit of predicament and just praying that the shortbread cooked right, so long story short I had a feeling the shortbread mix shouldn’t have ended up just being like coarse flour instead of a dough when all the shortbread ingredients were mixed, but I pressed it into the tin anyway, that looked fine i thought and it did look fine when it came out of the oven, the caramel turned out perfect except for some brown flecks, it hardened up well after the hour and the chocolate melted and poured on fine, but I’m just waiting very nervously to see if when I cut it that the shortbread will just crumble into smithereens, what do you reckon?
Jane's Patisserie
April 6, 2021 at 2:03 pmHey! How did it turn out?x
Sarah Sheehy
April 6, 2021 at 3:17 pmHi Jane, fairly well thank goodness, obviously just more crumbly than it should have been but it still stayed together quite well when sliced, I will know for the next time, but it tasted absolutely amazing and brought me back to my childhood when that was my favourite treat to choose when we did the weekly grocery shop, I’m going to tackle another of your millionaires tomorrow and this time nail the shortbread, thanks for your quick reply xx
Zenab Hanif
April 5, 2021 at 11:52 amHiii, could I use honey instead of the golden syrup? xx
Jane's Patisserie
April 6, 2021 at 10:43 amI haven’t tried it with honey myself x
Hannah
April 3, 2021 at 7:01 pmTurned out honestly amazing, was a bit worried because the caramel mixture split whilst I was making it and seemed very buttery/ oily. Took it off the heat, mixed it lots and then poured some of the butter away lol it turned out unreal!!!!
Mairead Mullen
April 2, 2021 at 10:59 amI’ve lost count how many times I’ve used this recipe. Has worked out every time. Just made 2 batches this morning. Everyone loves them.
Thanks for sharing recipe
Michelle
April 2, 2021 at 8:22 amHi, I haven’t made this yet but my brother in law has requested it for his birthday. Only problem is he would like a “not too thick” layer of caramel. If I halved the recipe for the caramel would that do the trick?
Jane's Patisserie
April 3, 2021 at 9:52 pmIt should be fine!
David
March 29, 2021 at 5:11 pmAbsolutely spot on with all layers of this wonderful millionaires shortbread. I have now made it 6 times and its perfect every time. Janes tips make this an easy to make fabulously delicious cake.
Jane's Patisserie
April 1, 2021 at 10:54 am6 times!! That is insane, thank you so much, I am so glad you love it!x
Zenab Hanif
March 29, 2021 at 10:23 amHi,
Thinking of making these soon, they look divine!
Would a 17 x 17cm tin be appropriate or would I need to change the amount of ingredients. Thanks x
Jane's Patisserie
March 29, 2021 at 2:15 pmHiii, if you used this size tin you would only need to use half of the mixture!xx
Rita
March 28, 2021 at 10:40 pmCan I add choc chips into the shortbread base?
Jane's Patisserie
March 29, 2021 at 2:03 pmHello! Yes if you wish xx
Katie
March 29, 2021 at 5:01 pmCould you add Salt to the shortbread for a salty sweet flavour?
Jo Matthew
March 28, 2021 at 1:46 pmLove this. Kids gave it 10/10. The only change I made was to do 200g dark chocolate and 100g milk. Will definitely make again!
Jane's Patisserie
March 29, 2021 at 2:52 pmHello! I am so glad you and the children loved it. Yay!xc
Maria Edwards-Hughes
March 25, 2021 at 6:33 pmSublime….. better than any shop bought millionaires by a mile.
If it’s possible Jane, could you include how many grams there are of caster sugar and golden syrup in the caramel as I find it very difficult to judge when it says tablespoons and probably always put slightly too much in, especially when it comes to golden syrup 😋
Victoria
March 22, 2021 at 7:16 pmFirst time I’ve made millionaires and was really worried about the caramel part. I did watch the video which helped. Had really good feedback from the ‘professional cake tasters’ at work (otherwise known as the maintenance team). I nearly broke my teeth leaving it in the fridge overnight but by lunchtime the caramel had softened.
Liberty Coatsworth
March 22, 2021 at 1:42 pmThe best caramel slice recipe I’ve used!! The shortbread mixture sometimes sticks to the bottom of my mixer but that’s purely just my mixer and once I scrape it all off and put it in the tray it still makes a perfect shortbread. The caramel is absolutely amazing it has gone perfect all 3 times I’ve used this recipe. I prefer just milk or dark chocolate on top of mine but that’s just personal preference really. Everyone try this recipe it’s amazing!!
Carla Pett
March 20, 2021 at 5:07 pmBrilliant easy to follow recipe, delicious thank you
Maeve
March 14, 2021 at 2:12 pmTurned out brilliantly thank you
Kayleigh
March 14, 2021 at 12:02 pmFantastic recipe!
I used Maizebite flour from Matthews Cotswold for the shortbread base and it turned out absolutely stunning! Perfect texture and flavour.
I did burn the caramel a bit but that was down to my own carelessness – it still set perfectly and tastes amazing which is all that really matters…
Finally, I used a mix of Cadbury’s Dairy Milk and Milkybar for the topping but next time I think I’d go for something a bit less sweet; probably replacing the Dairy Milk for something with a higher cocoa % as you really don’t need a lot of sweetness from the chocolate when you have that caramel layer too.
This will be my go-to millionaire’s recipe from now on – thanks Jane!
James
March 13, 2021 at 2:11 pmI submitted an earlier post that was a little critical of this recipe. That was BEFORE I tasted my end product. Having sampled them now myself and given some away, the general consensus of opinion is that these are devine – a real guilty pleasure!
Samantha
March 11, 2021 at 5:55 pmHi Jane
When I make the caramel I see to end up with what seems to be a film of butter / oil. Any reason for this? How do I rectify it?
Thank you
Jane's Patisserie
March 12, 2021 at 8:31 amThis sounds like its split a little – you can take it off the heat and really just beat it like crazy and it should bring it back easily!
James
March 10, 2021 at 9:58 amI had a go at this recipe and am a little disappointed. It is highly indulgent for a start but then that goes with the territory. Thought the base and the caramel use a bit too much butter. My main problem was the base. My shortbread was very dense. I used a mixer as shown in the video and this made the mix into a heavy paste. I think I would have been better to hand blend the ingredients to make it a little more crumbly. I also found it very dense to cut and my chocolate has a habit of splitting and doesn’t have those nice sharp edges shown in the photos. I tried warming the knife and that helped a bit. Again this was probably my own fault as I had put the final product in the fridge overnight to set. I ‘m just an amateur but would appreciate any feedback.
Jane's Patisserie
March 10, 2021 at 8:04 pmThe best thing I can recommend is to watch the YouTube video of me making this – its visual so may show you where things went a little different for you. x
Lauren Rodgers
February 11, 2021 at 3:46 pmI just want to say a huge thank you for this caramel recipe. I’ve tried and tested so many different caramel recipes and they all ended up in disaster up until now! I follow all your recipes and im a huge fan of your baking so this has honestly made my day. My caramel shortbread looks amazing and my hubby is certainly impressed. 💖
Dave
February 11, 2021 at 10:36 amHi Jane,
I want to use a 22cm x 5.5cm rectangle baking tin, what would be the ingrediants converstion for this.
Jane's Patisserie
February 12, 2021 at 8:25 amHiya – I just want to double check those measurements. Is it long and thin? 5.5cm is very small for one side of a tin!
Lauren
February 3, 2021 at 7:36 pmLove your recipes!! This is the first one I had trouble with!! The caramel was quite hard!! Not sure if I maybe cooked it too long?
I prefer quite soft caramel!
The shortbread base was really nice though!
Jane's Patisserie
February 3, 2021 at 8:36 pmYes that just means its slightly over done! x
Jo
February 2, 2021 at 4:24 pmI have made these so many times, always the same way and strangely sometimes my caramel doesn’t seem to set. It feels firm and I leave it for a couple hours then add the chocolate, let that set and then cut it the caramel just seems to over time run off the shortbread. What am I doing wrong? Like I said sometimes it doesn’t happen 🤷🏻♀️
Jane's Patisserie
February 2, 2021 at 6:53 pmDo you always use the same brands of ingredients, same hob ring, same pan? Sometimes it purely is just the timing! x
Charlotte
January 31, 2021 at 3:03 pmHi Jane,
If I’m using a 12×8 inch tin should i double the quantity for the caramel ? X
Jane's Patisserie
February 1, 2021 at 10:14 amYou only need about a quarter more – definitely not double! x
Dee Kennedy
January 30, 2021 at 6:08 pmAbsolutely love this recipe. Everyone that’s tried some of my caramel cake states it’s the best they’ve had. Thanks so much for the recipe 😊
Amy Pearce
January 27, 2021 at 6:34 pmHi! This tastes great and for the most part looks great but after leaving the finished bake to set in the fridge, the chocolate topping came clean off (some of the pieces) when being cut into separate pieces. Any ideas on what I did wrong?
Thanks! X
Jane's Patisserie
January 27, 2021 at 7:47 pmSometimes this can be moisture between the layers – but it randomly happens!
Hannah
January 25, 2021 at 9:11 pmHi Jane! I made this today and it’s delicious but the caramel is a bit soft. I probably didn’t boil it for long enough (only around 4 mins) because I decided to take it off the heat as it was thickened and a little darker. Should I have boiled it for longer? If so, how do I tell when to take it off if it’s already at the right thickness? Also (sorry for so many questions!) but could using shop own brand condensed milk make a difference?
Jane's Patisserie
January 27, 2021 at 8:12 pmYes it needed boiling for longer! I would recommend watching my YouTube video for this recipe as it may help! Own brand condensed milk wouldn’t have made a difference as long as it wasn’t ‘light’ xx
Debbie Hunter
January 20, 2021 at 9:49 pmMade these today and went down a treat with my husband (he’s had 2 squares and is now in a sugar coma!). My caramel didn’t set very well though so they ended up all squished when I cut them, what did I do wrong? Thanks for the cracking recipes!
Jane's Patisserie
January 21, 2021 at 12:03 pmUsually this just means it isn’t boiled long enough (but make sure you have used the correct condensed milk – not the light one. And don’t have accidentally subbed for evaporated milk either) x
Gillian
February 14, 2021 at 10:08 pmSo glad I read through these comments and saw Jane’s reply! Have made this recipe successfully twice (it was eaten within 24 hrs!) But this time my caramel was too soft despite cooking for more than 7 mins. Just noticed it’s evaporated milk I have used!!
Worth noting the previous 2 times my condensed milk was the light kind and it worked ok.
Lisa j
January 10, 2021 at 10:26 amHi, I’m new to your site but it’s brilliant! I made this but the chocolate hasn’t stuck to the caramel in places. What did I do wrong? Thanks
Jane's Patisserie
January 10, 2021 at 2:01 pmDid you set the caramel in the fridge? Sometimes moisture can cause this problem but also sometimes not, its quite random!
Lisa jones
January 15, 2021 at 7:18 amHi, I did set it in the fridge so was that the right or wrong thing to do? Thanks (ps it was still amazing)
Jane's Patisserie
January 15, 2021 at 8:27 pmNo that’s fine, just sometimes it can happen annoyingly! x
Nicolle
January 10, 2021 at 9:03 amHi Jane!
I’ve been using your recipes for the longest time now and have NEVER had a fail. Thank you!
Me and my family are currently isolating due to my children and my husband being covid positive. I’ve had my shopping delivered and they substituted the condensed milk for caramel. I know you mention this won’t set- is there anything I can do to try and make this work?! Was really hoping to bring some sunshine into my home today with their favourite treat ❤️ I hope you are keeping safe.
-Nicolle
Jane's Patisserie
January 10, 2021 at 2:02 pmSome readers have mentioned how they used the caramel in the same was as the condensed milk and it still worked, the flavour is just slightly different and using the colour to know when its done doesn’t work (because its immediately darker from the start) – but it should be okay! x
Ian Hennessy
January 7, 2021 at 11:03 pmGreat recipe.. Turned out really good and with the YouTube video helps alot when doing the caramel.. Thanks
Jasmine
January 7, 2021 at 12:28 pmHi Jane can I used evaporated milk instead of condensed milk for the caramel I’m self isolating and this is all I have in my cupboards. Thanks.
Jane's Patisserie
January 7, 2021 at 1:50 pmYou can google how to turn the evaporated milk into condensed milk first, as they are not a straight swap x
Vanessa
December 29, 2020 at 8:04 pmHi, I haven’t got a paddle attachment for my electric hand whisk can I just use the whisk as it is to make the shortbread?
Many thanks
Jane's Patisserie
December 30, 2020 at 11:50 amThe whisk is problematic as it can get caught and isn’t designed for a biscuit dough really – if you have beaters though that should be okay. x
Vanessa
December 31, 2020 at 9:27 amTurned out a treat with using the beaters x
Amie
December 27, 2020 at 11:18 amIs it possible to do this recipe with self raising flour instead ? X
Jane's Patisserie
December 27, 2020 at 11:20 amI wouldn’t recommend it because of the raising agent x
Jill Ross
December 23, 2020 at 1:30 pmI was surprised how good these came out! The caramel I was absolutely sure I ruined because even though I followed directions exactly, had my heat down to medium low instead of medium, I got dark speckles running all through it no matter how much I beat it! I did put the heat up medium high to boil it, boiled it about six minutes while mixing and it set beautifully. Tasted a bit lumpy-gritty at first, but seemed to have smoothed out into a nice smooth, rich caramel as it set and cooled. I used an aluminium pot on an electric stove hob and used salted butter, which I definitely recommend because it enhances the caramel. I used granulated sugar (I don’t know what castor sugar is), Morrison’s brand golden syrup, put a teaspoon of vanilla and a half teaspoon of almond extract in my shortbread because I love the taste of it that way. I also beat in a teaspoon of vanilla to the caramel after boiling it. I also used all white chocolate because my husband prefers it. Mix a teaspoon of butter into your melted chocolate to help it set softer so you can cut it easier, too. I really thought this was going to flop because of the caramel but it came out OUTSTANDING! THANKS FOR THE RECIPE!
Jane's Patisserie
December 23, 2020 at 4:33 pmThe little flecks are burnt bits, that can often come from the electric hob/aluminium pot, but also the larger sugar granules. You will find caster sugar in the baking aisle in morrisons as well! x
Hannah
December 21, 2020 at 10:52 amAbsolutely foolproof recipe that came out perfectly! Thank you!! Everyone who tried this, loved it! I’m even making it again today!
Emma Stroud
December 20, 2020 at 2:52 pmI do love this recipe and I’ve made it many times but I seem to struggle to get the caramel right. Mine always kind of splits a bit and I end up with grainy bumpy caramel with a thin film of fat from the butter in the holes between the bumps… I melt the sugar super super slowly and I’ve watched the video so many times but I cannot work out what is going wrong. It still sets beautifully and it does taste fine and the chocolate covers a lot of sins but I’d love it to look nice as well?!
Jane's Patisserie
December 21, 2020 at 5:19 pmIt could potentially be the pan you are using/the hob – heat transference can change so much between different types so it could be that. Sometimes taking the caramel off the heat and adding a little boiling water can apparently bring it back but I have never tried this myself. Or you can take the caramel off the heat after its boiled and just beat it well to prevent it maybe? x
Georgina
December 14, 2020 at 2:04 pmHow many calories per square? Thanks
Sophie
January 21, 2021 at 7:31 pmHi,
If you divide it up into 16 squares it averages out at about 473 calories per slice.
Elly
December 10, 2020 at 12:26 pmAbsolutely delicious. Will be definitely making again!
Kerry Mathews
December 7, 2020 at 8:27 pmReally easy to follow and turned out so well. Delicious
Angela
December 6, 2020 at 6:18 pmI have made this twice and omg they went down a treat to my whole family and they love them thank u so much
Harriet
November 28, 2020 at 9:22 pmDelicious however I wish I’d gone with my gut and used salted butter. The unsalted butter makes me feel like it’s missing something unfortunately but other than that, lovely!
s
November 28, 2020 at 12:27 pmI have a 9″ by 11″ tray what would the measurements be?
s
November 28, 2020 at 2:41 pmI meant 13″
Jane's Patisserie
November 28, 2020 at 8:29 pmI would use 1.5x the recipe, so the full recipe and another half on top! Baking time for the shortbread will increase, but I’m not certain on the timings.
Pauline Bone
November 27, 2020 at 9:37 pmHi Jane absolutely love your recipes especially Millionaire Shortbread. Having realised my error of condensed milk rather than evaporated milk oops. I’m batch baking for a Xmas Fair soon can you tell me how to freeze these. I make whole traybakes so is it best to cut portions and pop back in foil tray or freeze individual portions, also what to cover with as some say foil or cling film or put in plastic containers
Jane's Patisserie
November 28, 2020 at 11:16 amI would personally bake it, cut the portions and put them back into the trays and wrap well – or portion and freeze into a container! x
Rosie
November 27, 2020 at 4:10 pmHello! So this was my second attempt today (probably better to not discuss the rock hard caramel of the first attempt haha) I was super cautious this time but went with a higher heat than first time, I ended up leaving it bubbling for about 10 minutes in the end and the colour seemed okay but then when I’ve cut it it’s all oozed and dripped all over the sides of the shortbread, gone a bit flat and sad looking 😅 do you think it wasn’t cooked long enough/high enough heat? It was looking so promising too 😭 where I live you can’t buy these anywhere at all and condensed milk is an import so it’s an expensive mistake for me to keep making 😂😂 these are my faveeee I want them to go right so badly hahaha! Thank you so much for sharing and your videos too 💖
Jane's Patisserie
November 29, 2020 at 1:01 pmIt sounds like there is something wrong with the ingredients, as 10 minutes on a high heat for me is far far too long. Are you sure you aren’t using evaporated milk? and is the caster/golden syrup/butter correct or is that a substitute?
Natalie
November 24, 2020 at 4:15 pmHello! I’m just trying this recipe and I feel i’m already failing at the shortbread :(. I’ve got a gas oven so have put on mark 3/4 for the 25 minutes and it’s still soft to touch? So i’m leaving it again. Could it be because i’ve got a deeper square tin?
Thank you.
Jane's Patisserie
November 24, 2020 at 4:30 pmIt will still feel a bit soft as it’s still warm – if the size of the tin is still a 9″ square it should be fine, but if you have used a smaller dimensioned tin that can cause an issue! x
Natalie
November 24, 2020 at 5:13 pmAlso, I don’t think i’ve waited long enough for the shortbread to cool :(, does this mean it’ll be ruined? I couldn’t work out from your video if you left it for ages, as it seemed when it came out of the oven you started on the caramel then poured it on? I think i’ve been too keen. It’s currently in the fridge but I have a feeling the caramel has probably seeped into the shortbread!?
Jane's Patisserie
November 25, 2020 at 11:20 amI would recommend just having faith and seeing how it goes – there isn’t anything you can do right now as it may be absolutely fine x
Becky
November 21, 2020 at 9:11 pmLoved this recipe! Even though I skipped on the white chocolate part, it was super simple and very easy to make. My husband’s work absolutely adored them and they look forward to eating many more pieces in the future!
Donna Downing
November 15, 2020 at 10:02 pmVery Tasty!
Easy to follow, great recipe. It’s always successful the only thing is my caramel always catches. It doesn’t spoil anything it’s just a little annoying. I’ve made some today (I think it’s the 5th time) they are as tasty as ever. 😋
Isabel
November 12, 2020 at 7:05 pmNever before even attempted shortbread or my own caramel but followed this recipe and WOW. My millionaires shortbread is lush and my friends are also loving their doorstep lock down treats! I would recommend watching the YouTube video also when making the caramel to see when you should remove from the heat, that came in very handy!!
Julia Griffin
November 9, 2020 at 5:10 pmTo cut the millionaire shortbread is it best done when it’s been in the fridge or freezer for a couple of hours? I tried doing it without chilling and it got a bit messy with the caramel!
Jane's Patisserie
November 9, 2020 at 6:51 pmI always do it fridge cold – the caramel can take longer to set at room temp, but can still firm up so it may also be that the caramel wasn’t boiled enough xx
Sally
November 3, 2020 at 9:14 amThank you for your detailed recipe, I just have a question what type of chocolate is best to use for this recipe ?
Jane's Patisserie
November 3, 2020 at 2:26 pmAs it’s just for topping, you can use basically any!
Jordan
December 6, 2020 at 4:30 pmJust to help out a little, I used Cadbury Dairy Milk when I made mine and it came out amazing. Thinking about experimenting with caramac but that could be a bit of a caramel overload..
Sue
November 2, 2020 at 10:54 pmAfter making a disastrous batch of millionaires shortbread with my grandchildren I discovered your Pinterest pin. Wow! I made some on Saturday and we munched it during Strictly! It was perfect! Thank you Jane
After finding your pin I’m thinking of making some to give as presents for Christmas
But I’d like to get ahead, especially with four weeks of enforced isolation.
But! Can I freeze it? If not, how long would it keep?
Jane's Patisserie
November 3, 2020 at 2:26 pmAhh that’s amazing!! So glad you liked it! And yes it can indeed freeze! x
Sarah Pace
October 29, 2020 at 2:09 pmTruly the best millionaire shortbread I’ve ever made!!
Frances Lunardi
October 26, 2020 at 3:33 pmI am making this just now for my lovely health and social care workers as I retire tomorrow.
I am making the exact recipe substituting GF flour for 2 of us who are coeliac. I’ve made it before and it is the best M shortbread ever in my view so thanks a million!
To ring the changes I’ve added a little orange zest to the shortbread.
Fingers crossed will turn out as usual and I can treat my great co workers who I’m sad to leave but wish them health and resolve to get through the winter ahead…keep safe and sensible everyone! x
frances1662@hotmail. com
October 26, 2020 at 3:32 pmI am making this just now for my lovely health and social care workers as I retire tomorrow.
I am making the exact recipe substituting GF flour for 2 of us who are coeliac. I’ve made it before and it is the best M shortbread ever in my view so thanks a million!
To ring the changes I’ve added a little orange zest to the shortbread.
Fingers crossed will turn out as usual and I can treat my great co workers who I’m sad to leave but wish them health and resolve to get through the winter ahead…keep safe and sensible everyone! x
Maryse Walton
October 21, 2020 at 5:49 pmI tried Millionnaires Shortbread this morning and it is great!
After several earlier failed attemps, this recipe is fantastic and so well explained.
The caramel is really good!
I have one question though: I live in Belgium and of course use Belgian chocolate which is quite hard, much harder than British one; so I tried to put some cream in it to make it softer, but the chocolate curdled at first; is there any tips that can help?
Thank you!!
Jane's Patisserie
October 21, 2020 at 7:10 pmI think adding 1-2tbsp of vegetable oil or sunflower oil would be better!! And I’m so glad you liked the recipe! X
Jake
October 11, 2020 at 7:26 pmHi I’m wondering if you’ve ever tried to freeze these? Did they freeze well? And if you did, did you defrost at room temp or in the fridge thank you x
Jane's Patisserie
October 11, 2020 at 9:01 pmYes they freeze! And I generally defrost at room temp x
Supriya Kutty
October 9, 2020 at 6:18 amIt makes my kids happy when I make such beautiful cakes for them and all this credit goes to you. Thank you so much for sharing these recipes as it has helped me make so many things in an easier way at home and my kids love them a lot.
Kiri
October 7, 2020 at 1:31 pmCan you add flavouring to the caramel? If so, how much would you suggest without it effecting the caramel, I’d really like to add some peppermint into it E.g. 1/2 tsp or 1tsp of vanilla essence or peppermint essence?
Thanks!
Jane's Patisserie
October 7, 2020 at 2:15 pmI would say 1 tsp maximum – and only use a good quality flavour! x
Nicki
September 28, 2020 at 11:49 amI supply these to a cafe and they love them but was wondering the easiest way to increase for a snigger tin? Thanks 😊
Jane's Patisserie
September 28, 2020 at 12:06 pmIt depends on the size of tin – as tins are based on volume it can differ completely depending on what tin you want to use x
Grace Macdonald
September 16, 2020 at 4:50 pmHi! How’s is best to know if the caramel is done. For the first time the other week and I think that it was overdone when set it was very chewy and not fudgey as it should be. I think it continued cooking after taken off the hob. Any advice? I’m making it tonight! Thanks xxx
Jane's Patisserie
September 16, 2020 at 7:11 pmHave a watch of my YouTube video as I show exactly how the caramel should look xx
Grace Macdonald
September 16, 2020 at 7:29 pmThat’s how I did it last time and it was really really hard. This time it is more the right consistency but slightly grainy. Hopefully I’ll nail it one day! X
Heather
September 8, 2020 at 12:22 pmHi can you make the millionaires using gluten free flour ? X
Jane's Patisserie
September 8, 2020 at 1:28 pmIt can sometimes make the shortbread feel softer when making it, but generally it does work yes! X
Caroline
August 31, 2020 at 2:27 pmHi, I am having a really difficult time with the caramel. Twice it have made it and twice it has ended up almost like a curdled consistency. Tried it low and slow and then fast and hot, same thing happened twice. Any idea what is happening?
Jane's Patisserie
August 31, 2020 at 3:12 pmYou need to use a medium high heat, for 5-7 minutes as mentioned on the recipe. Low and slow isn’t right, neither is fast and hot. Watch the YouTube video for this, and you may see where you have gone wrong x
Emma
October 20, 2020 at 12:05 amCaroline, if you are in the US, I just made this for the first time and got the curdled consistency too. I used confectioners sugar because I googled “caster sugar” and it says that it is confectioners sugar (which is actually icing sugar in the UK). What we actually need to use in the US is super-fine sugar. Hope this helps! I have not tried to remake it, but I think this was my issue after some research.
Mel
August 30, 2020 at 3:23 pmHi Jane , Made so many of your cakes ,cookies etc and they all come out good and so delicious.
As was this Millionaire Shortbread , however the caramel even though it had been in the fridge for an hour and a half was quite soft , and when I cut the chocolate it cracked and was sliding off .
However it was still delicious and only my first attempt and will most definitely be trying again .
Mel x x
Jane's Patisserie
August 30, 2020 at 3:59 pmIf it stays soft, that means it hasn’t been boiled for long enough or a high enough heat so will stay soft. Next time, just make sure to do it for longer!! x
Ina
August 29, 2020 at 5:02 amFirst time I’ve tried making this. It was brilliant. Best ever recipe
Sharon Willcock
August 28, 2020 at 8:21 pmFantastic recipe, I’ve found caramel pretty tricky in the past but these detailed instructions enabled me to get it just right. Thanks so much Jane 😀
Paula Cooper
August 21, 2020 at 10:39 pmI have been working my way through your recipes since the beginning of lockdown, made these today and they are definitely our new favourite! After reading your blog and the comments I was worried about messing up the caramel (I’m new to baking and have an electric hob!) but by keeping the temperature a bit lower, I managed it successfully without burning. First time I’ve ever made millionaires shortbread but won’t be the last…my 12 year old son had asked for more already!!
Thank you for all your lovely recipes, so easy to follow even for a novice like me!
Beth jackson
August 8, 2020 at 11:56 amI love this recipe the first time. My caramel is starting to come out with bits I’m not to sure why. I follow the recipe and use same ingredients. I do have an electric hop it wither that or the pan I use. I use the right spatula and not a wooden one. Any ideas.
Jane's Patisserie
August 8, 2020 at 12:03 pmHey! So that means it’s burning/catching and it could be either the hob or pots – in the past I struggled with electric as I found it burnt very easily in comparison to a gas hob, but also if your pot is thing that can cause a problem – so likely the best thing to do would be to have a lower heat x
Anne
August 15, 2020 at 8:46 amHi, I’m having trouble with the chocolate part. If I put it in the fridge it gets a white bloom and if I leave it out it sets with what looks like little spots (maybe fatty spots). What chocolate is best?
Jane's Patisserie
August 15, 2020 at 2:27 pmThat’s usually down to how it’s melted – it happens because of temperature. Try and melt the chocolate in a different method and see if that helps!
Jaimie
August 3, 2020 at 5:31 pmThis was fantastic! It was relatively easy to make and made quite an impression as they look stunning. I failed at making the caramel the first 2 times and could not figure out what I was doing wrong. The third time I made it at my boyfriend’s and it turned out perfect! I’m wondering if it might have been my electric stove or teflon pot that made the difference because my boyfriend has a much nicer gas stove and ceramic lined pots. Anyway, I love how it wasn’t overly sweet at all and I got rave reviews from everyone. I will definitely be checking out more of your recipes because I feel like American desserts can be just too sweet.
Jane's Patisserie
August 3, 2020 at 6:36 pmHey! So yes it could definitely be the stove or pots – as mentioned on the post I struggled with electric as it just doesn’t work the same compared to gas, but then again if your pot was too thin or something that can also cause issues!! So glad it worked in the end and you enjoyed it! x
Bethany Smith
August 2, 2020 at 1:48 pmThis recipe was amazing!! My first try at caramel and it went so well following all your steps. My caramel set very firmly is there anything I could do so the caramel doesn’t set as much and is softer? Thank you xx
Jane's Patisserie
August 2, 2020 at 6:21 pmAhh yay! All you need to do is boil for slightly less time! x
jem Harrison
July 31, 2020 at 8:22 pmWould you reccommend making this recipe but for single leftover Gu pot size? Say about 9 of them? Or would it juat not be squishy enough to eat with a spoon?
Jane's Patisserie
August 1, 2020 at 10:20 amIt probably isn’t squishy enough, but if you do the caramel for less time it should be! x
Jade
July 29, 2020 at 12:32 pmHello,
I have done this recipe a few times and it has turned out perfectly! However today the mixture split? Have a boiled it on to high heat?
Will try again later 🤞🏼
Jane's Patisserie
July 29, 2020 at 7:11 pmHey! Yes either too high or too long – usually you can take it off the heat and beat like crazy and it can come back together! x
Steph
July 28, 2020 at 9:11 pmmade these today tasted AMAZING! Visually not as good. Chocolate cracked which I know is down to me cutting too soon from fridge, caramel was actually perfect but the shortbread was really crumbly in most places….literally just like shortcake crumbs. I followed recipe amount, does this mean was undercooked or is there something else it could’ve been? Thank you
Jane's Patisserie
July 29, 2020 at 8:46 amIt could mean a few things – not pressed down enough, or over worked, or over baked – under baked is usually obvious as it will still look a bit raw!
Lucy
July 26, 2020 at 10:24 pmHi Jane, I love all your recipes and videos! I’ve made this before and while it is always delicious, when I pour my caramel on to the shortbread it has a thin layer of melted butter on the top of it, any idea what I’m doing wrong?! Thanks!
Jane's Patisserie
July 27, 2020 at 8:08 amThat sounds like it’s split ever so slightly which usually means it’s too hot. Make sure to stir the caramel well off the heat before pouring onto the shortbread and it should be okay x
Heather
July 25, 2020 at 8:32 pmLiterally the tastiest thing I have ever made!! Seriously bad for my (and my two boys’) waistline because it’s impossible to stop eating them. I made them to be part of a teacher gift box (plus extras for home!) and was so pleased they came out so well because the home made fudge I had attempted had gone completely wrong. I was a bit worried about whether I would get the caramel right – no idea if it looked how it was meant to but seemed right to me and most importantly tasted delish!! Thanks Jane!
Jackie
July 17, 2020 at 1:12 pmHi, I have a 7×7 tin, will this be ok if I cook it for longer? Thanks
Jane's Patisserie
July 17, 2020 at 1:30 pmI wouldn’t recommend using the same amount for a 7″ tin – you’d need about half the recipe and to bake for less time!
Ruby
July 14, 2020 at 10:39 pmHi Jane I have have decided to make this and have for as far as the caramel , I have now realised I didn’t heat my caramel enough and it won’t set . Do you thing I should scoop it off and heat it more and then put it back in the fridge or should I just go with the unset caramel ?
Jane's Patisserie
July 15, 2020 at 9:38 amPersonally I would just go with it as it might not work scraping it off and putting it back! x
Jess
July 10, 2020 at 4:12 pmSpot on made two trays from the the first batch!
About to make more this evening as family have requested it!
Amanda
July 9, 2020 at 6:41 pmThis was my first time trying to make millionaires shortbread and the recipe was so clear and easy to follow! I also watched the YouTube video a couple of times beforehand! The caramel looked as if I didn’t melt the sugar for long enough but it still tasted incredible! I think my favourite recipe that I’ve tried so far!!
Sarah
July 9, 2020 at 4:23 pmI just made this. My caramel mixture split but luckily I had read some of the comments and I removed it from the heat, beat it like crazy and a couple of minutes later it was perfect. Very delicious caramel. I can’t wait to eat them!
Apolline
July 8, 2020 at 10:42 pmThey look scrumptious!! I don’t have golden syrup, and was wondering whether maple syrup was fine? I know it is very runny so I wasn’t sure… I’m very excited to try these millionaire shortbread out for my first time!
Jane's Patisserie
July 9, 2020 at 9:26 amIt can definitely change the texture if using maple syrup, as golden syrup is the ideal – but it might be okay!
Apolline
July 9, 2020 at 2:30 pmOK! Thank you so much, I also have honey which could be better. Also, I have no caster sugar, however I have white granulated sugar and demerera sugar, do you know which would work best? Thanks again!
Apolline
July 9, 2020 at 2:32 pmOh and I also have light brown sugar 🙂
Apolline
July 9, 2020 at 2:35 pmOK! I have honey which could work better! For the sugar, I have no caster sugar… do you know which would work best for shortbread and for caramel: granulated white sugar, light brown sugar or demerera sugar? Thank you so much 🙂
Jane's Patisserie
July 9, 2020 at 6:08 pmHoney would definitely be better – and I would use light brown sugar personally!
Liz
July 7, 2020 at 2:37 pmTurned out great, nice recipe
Livy
July 5, 2020 at 10:51 pmThe best caramel shortbread ever! Thank you so much for the recipe. Achieved perfection on the second go (the first one I cooked the caramel for too long and it was more like toffee). So delicious. One question though – have you ever frozen them? I can’t fathom having a whole tray to myself (as much as I do l am addicted) so want to save some for when we go see my family next weekend! Any tips appreciated. Thanks so much
Jane's Patisserie
July 6, 2020 at 9:33 amHey! Ahh so glad you like the recipe! And yes they can be frozen xx
Phil Gledhill
June 29, 2020 at 12:58 pmI asked my son what he would like me to bake to celebrate completing his degree and he picked Millionaires Shortbread. His usual response to most things he eats is “okay” or “nice”, but he devoured this and said it was absolutely lovely. Very high praise from him indeed! Thanks, Jane, your recipes are making me look like a decent baker. Phil
Eliza
June 28, 2020 at 11:09 pmI absolutely love this Millionaire shortbread. ive made it a few times now and your recipe alwasy works perfectly – thank you. I was just wondering if i double up the ingrediants do i need to bake the shortbread for longer? Thank you x
Jane's Patisserie
June 29, 2020 at 8:36 amHey! Thank you!! That depends on the size of tin – if you wanted double still in one 9″ square then yes it will definitely increase (not sure how long!) but for larger trays it may differ! X
Gemma
July 5, 2020 at 4:30 pmGreat recipe and big hit with the family. The video was fab to watch and easy to follow what to do. Attempted to make millionaires shortbread 25 years ago and had a complete disaster. Lockdown made me want to attempt again and now a firm favourite to be repeated. Thank you.
Jane Neathey
June 27, 2020 at 2:52 pmYou may be single handedly responsible for my husband and I developing diabetes 🤣🤣🤣. My non- cooking husband decided he was going to have a go at these and now he can’t stop making them for us, family and friends! I’ve been cooking for everyone for 50 years and now Jon’s got the master baker reputation because of your recipe 😜. Seriously though, this is THE BEST millionaires shortbread EVER!!! Thank you xxx
Sarah
June 23, 2020 at 8:44 amHi Jane,
I make these all the time and today a friend would like a batch but I’ve run out of butter, don’t want to go shopping just for butter.
I know I can use storm for the shortbread but with the caramel can I use either kerrymaid baking block or slightly salted salted butter as I have both of these.
Fabulous recipe by the way xx
Jane's Patisserie
June 23, 2020 at 9:04 amHey! Ahh oh no! I think either of those should be okay, just keep an eye on it! x
Emma
June 22, 2020 at 2:59 pmHi Jane! Can I use golden Caster Sugar for this as I can’t find normal caster sugar anywhere!
Thanks ☺️
Jane's Patisserie
June 22, 2020 at 9:15 pmHey! Yes you can! X
Loren
June 22, 2020 at 10:05 amHii, what condensed milk do you use? I normally use the caramel one but when I cut it, it comes out runny😫
Jane's Patisserie
June 22, 2020 at 1:45 pmHiya – if you are using the caramel one then it won’t work, unfortunately! – you need to make it yourself as listed with normal condensed milk!
Sam
June 21, 2020 at 11:18 amHi Jane would you recommend real butter or is stork fine? X
Jane's Patisserie
June 21, 2020 at 3:36 pmGenerally for the caramel I recommend butter, but for the shortbread can work well with stork! X
Tracey
June 20, 2020 at 11:25 pmHi Jane, I just tried making the millionaire shortbread and the caramel split twice. I followed your YouTube video and just wondered what could have gone wrong? Many thanks
Jane's Patisserie
June 21, 2020 at 3:22 pmUsually it happens because it’s too hot – you can take it off the heat and beat it like crazy and 9/10 it will come back together!
Lily
June 19, 2020 at 9:07 pmThis recipe was absolutely delicious. I made a batch for my grandma and she loved them! The instructions for the caramel were so clear and being a beginner, I am much grateful for that. I used Cadbury as my chocolate though but it didn’t taste like the chocolate you’d find in a store bought millionaires shortbread. What chocolate would you recommend?
Jane's Patisserie
June 20, 2020 at 8:41 amAhh yay!! I use callebaut (bulk bought cooking chocolate) or just supermarket own for the topping! xx
Adele
June 18, 2020 at 8:18 amHi Jane I’m wanting to try your millionaires shortbread but Ive limited time.could it be left in fridge longer than stated time before I add the chocolate please or would that make the caramel too hard?want to start it before work 😃xx
Jane's Patisserie
June 18, 2020 at 7:27 pmHey! Yes you can leave it in longer!! x
Happy Baker
June 17, 2020 at 7:16 amI love all your recipes and this one looks amazing and so simple! I just wondered if it’s possible to make the caramel a few days in advance and store it? If so, how would you recommend storing it? Thanks!
Jane's Patisserie
June 17, 2020 at 6:57 pmHiya! Unfortunately for this you can’t make the caramel in advance. You can make the entire traybake, but not the caramel on it’s own as it’s designed to set solid. x
Helen
June 14, 2020 at 7:15 amHi there, this might be a silly question, but will it matter if I use an 8×8 pan or will the layers be too thick? I’m not sure I can be bothered to try and calculate the quantities for a smaller pan though 😂.
Many thanks, Helen
Jane's Patisserie
June 14, 2020 at 8:27 pmHey! So an 8×8″ square is about 4/5 of the size – so it will definitely make it a chunk deeper, but it should be fine as long as your tin is quite deep!
Jane Neathey
June 27, 2020 at 2:56 pmHi Helen. I don’t have the exact same pan sizes Either, so I make roughly a three quarter size one and then a small one (just for me!) in a bowl lined with parchment paper. Tastes perfect every time!
Jessica Moore
June 13, 2020 at 1:37 pmHi, i love all your recipes! Im really struggling with the caramel, this time round its got brown flaky bits in it, does this mean its burnt? And can it be saved? Everything else is perfect though.
Jane's Patisserie
June 13, 2020 at 4:33 pmHey! That means it’s started to catch, so the flecks are bits of burnt caramel! It will still set absolutely fine, it might just have flecks running throughout but it’s more complicated to try and remove so I’d just go with it!
Claire
June 11, 2020 at 9:33 pmHi, thanks for your recipes! I made this today and it all set ok, but I’ve realised my caramel is pale compared to yours, I presume I maybe didn’t heat it long enough but I was worried about burning it. Does it affect the flavour if it is quite pale?
Thanks
Claire
June 11, 2020 at 9:37 pmSorry, just seen you answered the same question underneath!
Hannah
June 10, 2020 at 6:15 pmYour recipes are always fab so this one wasn’t any different! My caramel set well in the fridge and has cut well etc so I think it’s fine, but it’s quite light in colour. Does this mean I’ve undercooked it or can this sometimes just happen? I think I took it off the heat too early because I was worried about it going more like toffee if I overdid it, but the only sign it’s underdone is the colour so I’m not sure!
Jane's Patisserie
June 11, 2020 at 11:51 amSo sometimes it can just happen! If it’s set well, I wouldn’t change anything! xx
Vicki
July 8, 2020 at 8:21 amHi!
I like using a candy thermometer when making caramel .. what temperature would I need the caramel to be for this caramel? 🙂
Jane's Patisserie
July 8, 2020 at 6:29 pmI don’t make this caramel to a particular temperature, sorry!
Helen
June 7, 2020 at 9:34 pmAmazing! I was worried about making the caramel but it turned out lovely. Definitely recommend!
Jessie
June 6, 2020 at 5:20 pmThis recipe is amazing!!! Been making millionaires shortbread for years and just tend to use the BBC recipe, however, thought I’d try a new one and ended up making the best milionaires shortbread yet! Love them xxx
Jane's Patisserie
June 6, 2020 at 8:25 pmAhh thank you so much!! Xx
Natalie Farmer
June 6, 2020 at 8:22 amYet another amazing recipe! I have never ever been able to make these. I watched your video and then halved recipe as only two of us in the house! They are amazing!!
Only problem is now I want a kitchen aid haha which one would you suggest? Which is in this video? Looks smaller and easy to clean
Jane's Patisserie
June 6, 2020 at 12:05 pmAhhh yay! So glad you enjoyed the recipe! And mine is a 4.8L artisan!! x
Victoria
June 5, 2020 at 7:43 pmThis recipe is AMAZING! I was so worried about making the caramel but it turned out perfect! Thank you so much for sharing with us.
Jane's Patisserie
June 5, 2020 at 8:53 pmAhh yay! So glad it was a success! x
Laura
June 4, 2020 at 9:36 amI absolutely love this! I also love that I was able to make it! Loved the video showing how to make the caramel, I’ve managed it twice (2nd time I did with a GF base for my dad and the rest of your recipe). So thank you. It’s my favourite cake to eat out, I have it every week and now I can make my own. Love your recipes!
Gemma Surtees
May 31, 2020 at 8:02 pmAnother amazingly perfect recipe. You just can’t go wrong following any of your recipes. Would it make a difference pouring the caramel on a hot shortbread? I did the caramel whilst the shortbread was in the oven so when it came out I waited 15 minutes for it to cool before pouring.
Jane's Patisserie
June 1, 2020 at 11:11 amHey! So I usually leave the shortbread to cool a bit first, and then pour the hot caramel on and straight in the fridge – it shouldn’t make a difference putting hot onto hot, but leaving the caramel to sit for a bit can sometimes cause it to go a bit funny (but if it worked for you then don’t worry!!) x
Jen
May 31, 2020 at 4:55 amSince my disaster the first time around, I’m very pleased to announce that the second attempt has gone very well. I heated the caramel very slowly, used a sugar thermometer just to keep an eye on things and didn’t boil it to death. Success!
Not only that but I blitzed the gone-wrong caramel shortbread in the food processor and it’s made the most amazing crumble topping – delicious with hot, tart fruit and a scoop of ice-cream!
M
May 30, 2020 at 9:34 amHey lovely, love all your recipes, you’re very talented! definitely going to make these at some point, just a quick question – would this caramel filling work in a banoffee pie? lots of love x
Jane's Patisserie
May 30, 2020 at 12:22 pmI would actually say this is too firm – I would advise using my caramel sauce recipe!! x
Philippa
May 30, 2020 at 6:58 amExcellent recipe and tutorial! I could have held my nerve for a minute longer to achieve the depth of caramel colour but was too scared that I would burn the caramel! It was still delicious and held its shape when cut.
Faye Hemeter
May 29, 2020 at 9:06 pmI have not got any caster sugar, what could I substitute it for please? x
Jane's Patisserie
May 30, 2020 at 4:32 pmIdeally you would have caster, or even golden caster sugar – otherwise, light brown sugar for example can work, but the colour will be naturally darker so it’s harder to see when you need to take the mix off! x
Jen
May 27, 2020 at 11:28 amEverything was going so well and it looked amazing. Unfortunately when it was time to cut it, I couldn’t get a knife through it – not even a cleaver!
Somehow I managed to make toffee instead of caramel. The sort of toffee that needs a hammer (and a chisel).
Do you reckon I overheated the caramel? Is there any way of resurrecting it?
Jane's Patisserie
May 27, 2020 at 6:31 pmYes that’s over heated – if it’s solid, it’s over done! The only way to deal with it is store it at room temp, and probably heat the knife to cut through it!
Vicki
May 26, 2020 at 10:44 amCame out perfectly! Was nervous about over cooking the caramel, but it set nicely so thanks for the guidance 🙂 Going to try one of the variation recipes next
Jane's Patisserie
May 26, 2020 at 10:58 amSo glad you enjoyed the recipe!! x
Ceri Marchant-Potts
May 26, 2020 at 9:33 amYummy recipe! Thank you. Again, easy to follow and straightforward. I love ALL your recipes!
I still can’t cut the shortbread without the chocolate cracking in different directions… they certainly don’t look like your uniform ones! Help!
Jane's Patisserie
May 26, 2020 at 11:02 amSo glad you like it! Cutting the shortbread definitely takes practice – there’s a few different ways you can try and do it to help such as scoring the chocolate, heating the knife – but genuinely all I do is use a large sharp knife! x
Siobhan
May 25, 2020 at 3:03 pmTried this today and it was amazing. The only thing is when i cut it into slices; the chocolate slid off some of the slices. It was well set. I would appreciate it if you could tell me where i went wrong? Thanks
Jane's Patisserie
May 25, 2020 at 5:01 pmAhh yay! Okay so this can happen if there’s a bit of moisture between the layers – or it actually means that the caramel is borderline about to split so there can be a thin layer of ‘fat’ on top meaning it won’t stick well! x
Dan
May 24, 2020 at 9:44 pmMade this and it tastes amazing! Will this recipe work okay in a longer tray, thinking of making thinner slices next time as it is really filling! Thanks
Jane's Patisserie
May 25, 2020 at 9:17 amAh yay! Yes it will – just the baking time would potentially be less (depending on size) as the shortbread would be thinner!
Louise
May 22, 2020 at 10:19 pmMade this and left the Caramel to cool
For w couple or hours. Poured the chocolate over and the Carmel went soft. Did I not leave it for long enough?
Jane's Patisserie
May 23, 2020 at 9:46 amDid you definitely make the caramel correctly? Using pre-made caramel doesn’t work, and using evaporated milk instead of condensed milk also doesn’t work!
Tiffanie
May 20, 2020 at 10:45 pmIs condensed milk the same as sweetened condensed milk?
Jane's Patisserie
May 21, 2020 at 8:32 amYes!
Emma
May 19, 2020 at 3:09 pmMade these for my 16th birthday and they’re amazing. Such a good recipe.
Jane's Patisserie
May 19, 2020 at 3:12 pmSo glad you liked them!!
Stacey
May 19, 2020 at 7:37 amCould I use golden caster sugar for the shortbread or caramel?
Thanks! 🙂
Jane's Patisserie
May 19, 2020 at 8:11 amYes for both! X
Steph Pike
May 18, 2020 at 8:50 pmFirst time making MS and it turned out so well! Great recipe 😊
Jemima
May 18, 2020 at 6:14 pmGreat recipe and I had so much fun making this! Only issue I had with it was the shortbread was quite soft/ wasn’t very crunchy. Was that because I undercooked it or is it meant to be quite soft?
Jane's Patisserie
May 19, 2020 at 8:17 amYou can definitely bake it for longer to get it slightly crunchier, but it will always be kinda soft!
Georgia
May 16, 2020 at 2:08 pmCan I use maple syrup instead of golden syrup for the Caramel? If not what is this difference in using your caramel receip from the millionaires flapjack?
Thanks
Jane's Patisserie
May 16, 2020 at 2:53 pmHey so I wouldn’t use the maple syrup personally as it can taste/look/feel different with it. They are two different caramels, and I prefer this one overall but as explained on the post you can use the other one if you can’t access golden syrup! x
Sharon
May 16, 2020 at 11:09 amHi, Really looking forward to making these for my birthday treat next week! I’m struggling to find Condensed milk – will the ‘Light’ version work the same as I have some of that?
Thank you.
Jane's Patisserie
May 16, 2020 at 2:56 pmHey! So it should still work, but sometimes can be softer because of the ‘light’ aspect! X
Annamaria
May 16, 2020 at 11:03 amI made these last night and omg they are to die for, thank you Jane for this amazing recipe, super easy to follow 🙂
Jessica
May 15, 2020 at 1:40 pmMade this today and was expecting there to be a disaster somewhere along the lines but it has turned out fab!
Watched your video a few times as I was nervous about the caramel but it’s worked, yay!
Just had a slice and it was lovely. Perfect size when cut into 16 as stated in your recipe!
Gemma
May 14, 2020 at 4:38 pmThis is the second time I have made this and it is a great recipe and so easy to follow with fabulous results a win win for everyone
Julia
May 11, 2020 at 9:52 pmLovely recipe and excellent caramel. I don’t know what happened to my shortbread base but it’s like concrete and the caramel and chocolate hasn’t adhered to it at all, I watched the video and found it very good.
Jane's Patisserie
May 12, 2020 at 8:47 amIf your shortbread is like concrete it must be over baked – as it’s only three ingredients! Also, there may have been moisture in your fridge on top of the caramel that caused the chocolate to not set properly on top!
Nicole
May 11, 2020 at 3:51 pmI followed the recipe exactly, and think I was doing alright on my first ever caramel! However after a few minutes, the caramel split. Why would this have happened? I
Jane's Patisserie
May 11, 2020 at 4:21 pmDid you use real butter or a spread? And what type of hob do you have? Often splitting early on is down to being too much heat too quickly!
Nicola
May 11, 2020 at 12:24 pmWhat a lovely recipe everything worked even my caramel!
Do you think they’d freeze well ?
Jane's Patisserie
May 11, 2020 at 2:21 pmAhh yay! And yes they would!!
Serena Begley
May 10, 2020 at 9:27 pmHi Jane,
I made the millionaire shortbread today and they are delishhhh😍 just wondering are they suitable for freezing?
Loving your recipes😊
Thank you😊
Jane's Patisserie
May 10, 2020 at 9:37 pmAhh yay!! and yes they are!!
Craig Fitzpatrick
May 10, 2020 at 1:27 pmTruly outstanding! Thank you so much for the recipe! I made these yesterday and I am not normally a Baker but decided to try these as they are my favourite and I wanted something that my wife and son would love. Your YouTube video was very easy to follow and filled with detail that it was almost impossible to go wrong. I managed to bake a perfect shortbread, caramel and chocolate with perfect amounts. We absolutely love it and now have friend and neighbours asking for the recipe. Left peices in Tupperware for them to try as a lockdown treat. So thank you for sharing this recipe and spreading some happy times!
Andy B
May 6, 2020 at 2:34 pmAaaand I’ve just seen that the poster immediately prior to me has had a reply on the self same subject, and I shall now jump over onto your YouTube channel! Mea culpa!,,,
Sally Maden
May 16, 2020 at 6:50 pmHi, I can’t find any condensed milk anywhere- any ideas for how much sugar to add to evaporated milk- might that work? Thanks, Sally
Jane's Patisserie
May 17, 2020 at 9:09 amI’ve read that you can do that, but I haven’t done it myself, unfortunately – it’s probably worth a google!
Andy B
May 6, 2020 at 2:31 pmThis is the first time I’ve made Millionaires Shortbread, after browsing loads of recipes and ‘how to’ blogs.
Firstly, let me say that the way to make it is very well laid out, and secondly, that it makes the most wonderful result.
If I may, would it be ok to suggest perhaps attaching a little video clip of how to create the swirled effect (I didn’t know initially wether to slap both of the chocolates on one after etc) and also how the consistency of the caramel should be just before it’s taken off the heat (I make loads of fudge and obviously the temperature and cooking times are quite different)
That’s not a criticism, as I’m really enjoying reading through your recipes and deciding what to make.
Lockdown in the UK at the moment does make getting certain ingredients very hard, but it makes it a real challenge to rummage through, choose one of your recipes, and emerge triumphant!
Thank you!!
Ella Whatling
May 5, 2020 at 6:40 pmHi! I made these today, but my caramel split and it was a buttery mess, so tried again, and it was fine for a few minutes but I could see the butter starting to split again just before it was turning golden, I had the gas on really low the second time as realised the mix could have got to hot, but it nearly happened again! I used it anyway but it just didn’t set properly or have much of a caramel colour 😕any suggestions of what I’m doing wrong? Thanks!
Jane's Patisserie
May 5, 2020 at 8:10 pmI would suggest watching my YouTube video as I show what I do! It may help you!
Kate NJ
May 5, 2020 at 8:46 amGreat recipe, tasted really good thank you. I did find the caramel split before it was ready to take off the heat. Not sure what caused it. Anyway I rescued it by taking it off the heat, adding some boiling water (1-2tbs) and mixing it back on the heat slowly until it came back together again.
Jane's Patisserie
May 5, 2020 at 8:54 amThis can happen due to the heat – it may be hotter than you think it is! But I’m so glad it came back together!
Evie
May 4, 2020 at 2:35 pmHiya
Just about to make these can it be done with gluten free plain flour or should I add some Xantham gum powder to it?
Jane's Patisserie
May 4, 2020 at 7:22 pmUsually for shortbread you can just do a simple switch, and some of readers have said they’ve done the same and it worked well! x
Sophie
May 4, 2020 at 11:56 amTasted amazing!
Rosie
May 4, 2020 at 10:32 amWow! I never thought I’d be able to make these, but your recipe is simple to follow and they turned out great! Your YouTube video was extremely helpful for the caramel part as well. Absolutely delicious 😀
Kimberley
May 4, 2020 at 9:39 amThis looks amazing! I can’t wait to try but only have been able to get self raising flour? Would this work ok? X
Jane's Patisserie
May 4, 2020 at 10:07 amFor the best shortbread you really want plain flour as you don’t want a raising agent. You can definitely try it, but the texture will be different! X
Noortje
May 3, 2020 at 9:59 pmSooo good and I was surprised I managed to make the caramel in the perfect fudgyness as well. Just found your blog this weekend and will definitely make many of your recipes! X from the Netherlands
Aisling Barton
May 3, 2020 at 8:14 pmVery easy to follow recipe with superb results!
Anya
May 3, 2020 at 7:51 pmMy first time making Millionaire Shortbread and it turned out AMAZING. I saw this recipe and followed your Youtube video and it helped so much. Thank you for these great recipes!💗
Jane's Patisserie
May 3, 2020 at 7:56 pmI’m so glad the recipe and video helped!!
Becks leach
May 3, 2020 at 7:36 pmMade these this weekend amazing 😉 everyone loved them defiantly be making them again
Jane's Patisserie
May 3, 2020 at 7:50 pmYesss! 😏
Chloe Taylor
May 3, 2020 at 7:11 pmAmazing!! This was so delicious. I love your recipes they are always so nice and simple to follow and always get good results😍
Jane's Patisserie
May 3, 2020 at 7:13 pmThank you so much!! ❤️
Aled
May 1, 2020 at 4:08 pmHi Jane, can you provide a link for the saucepan you used to make the caramel please? Thank you
Jane's Patisserie
May 1, 2020 at 7:11 pmThey are neverstick2 pans!
Rosie
April 30, 2020 at 2:41 amThank you so much for the recipe! Mine came out really well and everyone in the house loved them. I added a little bit of salt to my caramel as I thought for me it would be a bit too sickly, and it worked really well. Thank you again 🙂 xxx
Sarah Smith
April 29, 2020 at 12:33 pmHi Jane, I was hoping to make these for my husband as it’s our anniversary next week. I’m a complete novice when it comes to baking and haven’t been able to buy plain flour. I have coconut flour and wondered whether this would be ok to use? Whether the quantity would need to be altered?
Thanks for any advice you can give me in advance
Jane's Patisserie
April 29, 2020 at 7:27 pmHiya! Unfortunately using coconut flour is quite difficult in place of regular flour. Typically because of the drying factors of coconut flour you’d only want about 1/4 of the weight, but that won’t give a very good shortbread at all! Sorry!
Amber
April 28, 2020 at 6:50 pmMade these on the weekend. They were amazing! The YouTube video was super helpful for making the caramel. Fab recipe! Thank you!
Jane's Patisserie
April 28, 2020 at 6:56 pmAh yay! So glad you enjoyed the recipe and video!! x
Clara
April 28, 2020 at 12:29 pmYayy, it worked! I used evaporated milk and added 8 tbsp of sugar instead of 3. It took longer to thicken up but it looks and tastes like caramel so I think it worked. Thank you for the recipe Jane!
Jane's Patisserie
April 28, 2020 at 1:15 pmAhh yay! Amazing!! Thank you for the information too – it’s useful to know for the future!! Xx
Clara
April 28, 2020 at 11:02 amHi Jane, I’m making these but I only have evaporated milk. I’ve looked online and it said you can add sugar which will make it condensed milk, does this work? If this doesn’t work are there any alternatives I can use? Thank you.
Jane's Patisserie
April 28, 2020 at 11:19 amHey! I’m afraid evaporated milk definitely won’t work just as it is as you know – but I have never personally made condensed milk from evaporated milk. I would definitely say give it a go as there aren’t really any alternatives for this sort of caramel, and I’m sure the recipe for making it yourself will work!
Annelie
April 25, 2020 at 8:39 amAbsolutely amazing, first time making caramel and it worked!
Holly
April 24, 2020 at 9:33 pmHi Jane,
Not made these yet but they look amazing! I’ve only got evaporated milk not condensed milk. Is that the same thing?
Thank you !
Jane's Patisserie
April 24, 2020 at 9:40 pmThank you! No, they’re completely different – and evaporated milk does not work, sorry!
Jessica
April 24, 2020 at 4:45 amHi, does it have to be ‘unsalted butter’ for both the shortbread and caramel? Or could I use stork/salted butter instead?
I know in some recipes you say it HAS to be unsalted butter (e.g buttercream) but in others sometimes it can be swapped so just wondered if I could maybe use stork for the shortbread part? Thanks in advance!
LOVE your recipes!
Jane's Patisserie
April 24, 2020 at 9:13 amYou can definitely use the stork in the shortbread, but I would suggest still using real butter for the caramel!
Judles
April 23, 2020 at 12:03 amSounds delicious! Another one of your recipes I’m going to try! Could we use tinned caramel instead of making it as I have some left over? Thanks! x
Jane's Patisserie
April 23, 2020 at 9:01 amTinned caramel doesn’t set, so it won’t work the same!
Joana
November 25, 2020 at 12:29 pmHi Jane, a friend recommended your recipes and I love every single one I’ve tried so much! The millionaire shortbread is delicious, everyone absolutely love it. But I have one question, the shortbread crumbled quiet a bit. I was wondering what I can do differently next time to prevent that?
Jane's Patisserie
November 26, 2020 at 4:04 pmIt may have been slightly over baked, but when making it just make sure to push it down firmly, and also try and use a large sharp knife to cut so it reduces how many times you have to cut into it if that makes sense!
Janet
April 22, 2020 at 10:38 amI could live on millionaire bars, I think. I recently made a recipe that was in last month’s Bon Appetit magazine…it had tahini in the caramel filling. It really was delicious. Right now, I must head to the kitchen to use your recipe!
Jane's Patisserie
April 22, 2020 at 2:13 pmOh so could I! And tahini in caramel is amazing!