Millionaire’s Shortbread

millionaires shortbread

Millionaire's Shortbread

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Servings: 16 shortbreads
Calories: 293


  • 8 oz butter
  • 6 oz caster sugar
  • 6 oz self-raising flour sifted
  • 2 tablespoons golden syrup
  • 7 1/2 oz can Sweetened Condensed Milk


  • 3 oz white chocolate melted
  • 3 oz dark chocolate melted


  • Preheat the oven to 180°C (350°F), Gas Mark 4. Grease an 18 x 28cm (7 x 11 inch) square tin.
  • Cream together 100 g (4 oz) of the butter and 50g (2oz) of the sugar until light and fluffy. Mix in the flour.
  • Press the mixture evenly over the base of the tin and bake for 15-20 minutes, until golden. Leave to cool in the tin.
  • Put the remaining butter and caster sugar in a saucepan with the golden syrup and Milk. Place over a low heat until dissolved, then boil for 3-4 minutes, stirring continuously. Spread the caramel over the cooked base and leave to cool.
  • Pour the melted white and dark chocolate over the caramel and spread evenly, then swirl to create a pattern. Leave to set.
  • When the chocolate has set, cut the millionaire's shortbread into 16 pieces. Store in an airtight container for up to 2 weeks.
Calories: 293 kcal
Carbohydrates: 33 g
Protein: 3 g
Fat: 17g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 36 mg
Sodium: 124 mg
Potassium: 117 mg
Fiber: 1 g
Sugar: 24 g
Vitamin A: 394 IU
Vitamin C: 1 mg
Calcium: 57 mg
Iron: 1 mg
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