Millionaire’s shortbread

A guest recipe by Doves Farm
Preparation time:
30 mins + cooling time
Cooking time:
20 min bake

Classic bake with a mouth-watering caramel layer and half coated with chocolate, these shortbread biscuits make an eye-catching treat or delightful gift.

Ingredients checklist


Step 1

Shortbread Base: Rub some butter around the inside of an 8x12"/20x30cm baking tray and pre-heat the oven to 180°C/Fan 160°C/350°F/Gas 4

Step 2

Put the butter and sugar into a bowl and beat them together until light and fluffy

Step 3

Add the flour and mix into very fine breadcrumbs or light dough

Step 4

Tip the mixture into the prepared dish spreading it into the corners. Using the back of a spoon smooth the top. Prick holes all over the dough with a fork, and bake for 20 minutes

Step 5

Caramel Layer: Put the butter, sugar and condensed milk into a saucepan, bring to the boil and simmer gently for 15 minutes stirring all the time. Remove the pan from the heat and spread the caramel over the cold shortbread, leave to cool

Step 6

Chocolate Topping: Break both types of chocolate into small pieces and put them into a bowl with the butter. Melt gently until just runny and smooth

Step 7

Spread the chocolate topping over the cold caramel. Drag the back of a fork across the chocolate to make lines and leave to set

Step 8

Cut into squares and store the shortbread in a tin

Guest profile

Brought to you by:

Doves Farm

Established in 1978 by Michael and Clare Marriage, Doves Farm is an award-winning, family-owned Wiltshire miller specialising in Organic and Free From flours and foods. A well-known pioneer within the sector, Doves Farm has two distinct product ranges - Organic and Free From - both milled in their own dedicated mills. Doves Farm opened its first bakery in 1986 which is now a dedicated allergen free bakery.

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