Millionaires’ shortbread with gold and diamond sprinkles

Millionaire's shortbread featured


  • 150 g plain flour
  • 100 g self-raising flour
  • 150 g butter/margarine
  • 75 g caster sugar

And for the caramel and chocolate topping:

  • 100 g butter/margarine
  • 50 g caster sugar (you can use brown sugar if you want a darker caramel)
  • 400 g condensed milk
  • 150 g plain/dark/milk/white chocolate

Millionaire's shortbread close up 1


  1. Line a 20 x 25 cm baking tin with baking paper. Pre-heat the oven to 180 degrees C.
  2. Mix together the flour, 150 g butter and 75 g sugar. I rubbed it together using my fingers until it formed a soft dough. Press this down into the bottom of the tray. Prick the surface with a fork and bake for 20 minutes. Take out and put to one side to cool.
  3. Put the 100 g butter, 50 g caster sugar and the condensed milk in a saucepan. Bring to the boil and then let cook at boiling point, stirring all the time. If you don’t stir it, it will burn!
  4. One way to test if your caramel is done is to drip a little into a glass of cold water. If the caramel forms a solid droplet then it’s done.
  5. Pour the caramel over your pastry base and leave to cool and set.
  6. Melt your chocolate and pour over the caramel layer. Allow to set. Personally, I cut the pieces while everything was still in the tin and the chocolate hadn’t set entirely. This meant I didn’t have to worry about the chocolate cracking later on.
Millionaire's shortbread in tray

I added some yellow and purple sugar sprinkles to half the tray.

Millionaire's shortbread plain without sprinkles

Also delicious plain! πŸ™‚

Millionaire's shortbread close up 2
Millionaire's shortbread stacked

Β© Claire Huston / Art and Soul

7 thoughts on “Millionaires’ shortbread with gold and diamond sprinkles

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