Millionaire’s Shortbread Recipe | Guest Post by Micaela from Stylish London Living

To kick start my series of guest posts while I am away, I have blogger Micaela from Stylish London Living, sharing a gorgeous Millionaire’s Shortbread recipe with you all. You can follow Micaela on Twitter @stylishldliving

~ Rebecca

A classic recipe with a bit of a twist, this tea time treat is the perfect balance of sweet and bitter with a hit of sea salt for extra zing. If you’re not a fan of salted caramel you can leave out the salt for the more traditional millionaire’s shortbread recipe.

Screen Shot 2016-03-29 at 13.17.50

You will need:

  • 220g butter
  • 160ml water
  • 160ml double cream
  • 240g plain flour
  • 3/4 tsp ground vanilla
  • 100g light brown sugar
  • 400g caster sugar
  • 1tsp sea salt
  • 35g white chocolate
  • 250g dark chocolate


  • 1 sheet of A3 baking paper
  • 1 skewer
  • 1 square baking tin
  • 1 saucepan


   1. Preheat the oven to 180° C/ Gas Mark 4/ 160° C fan assisted

  2. Use your baking parchment to line the baking tin. You can tuck in the corners for a tidy fit.

  3. Add the plain flour and ground vanilla to a boil and combine before adding 130g melted butter. Combine to create a slightly sticky breadcrumb texture.

  4. Transfer the shortbread mix into the baking tin and press down to create an even layer. Prick lightly with the skewer all over. Bake for 20 minutes and leave to cool.

Screen Shot 2016-03-29 at 13.16.50

5.  Combine the caster sugar with 160ml water in a saucepan and cook over a high heat without stirring.

6.  When the sugar turns a caramel colour (after around 10 minutes) remove from the heat and slowly pour in the 160ml double cream and whisk. Add 90g butter and the sea salt (optional) before returning to heat for 2 minutes before removing from the heat and allowing it to cool briefly.

7. Pour the caramel over the shortbread base and leave to cool in the fridge for 30-45 minutes.

Screen Shot 2016-03-29 at 13.17.06

8. Meanwhile melt both the white and dark chocolates using the bain-marie method.

9. Pour the dark chocolate on top of the cool caramel to create an even layer.

Screen Shot 2016-03-29 at 13.17.23

Screen Shot 2016-03-29 at 13.17.39

10. Before the dark chocolate cools drizzle lines of white chocolate across the top and drag the skewer through the lines at right angle to make a ripple effect.

11. Place the millionaire’s shortbread in the fridge to cool for 20 minutes before dividing it up into individual portions with a sharp knife.

For more recipes and foodie inspiration visit my blog Stylish London Living.

Leave a Comment

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.