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 … And you will love it. Line a 23cm/9in square cake tin with baking parchment. What chocolate is best? Another one of your recipes I’m going to try! I 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. and is the caster/golden syrup/butter correct or is that a substitute? Sprinkle the chopped ginger over the caramel base if using. Thanks again! And what type of hob do you have? Hope this helps! Learn how your comment data is processed. What chocolate would you recommend? x. Yayy, it worked! I would use 1.5x the recipe, so the full recipe and another half on top! Since my disaster the first time around, I’m very pleased to announce that the second attempt has gone very well. I have not got any caster sugar, what could I substitute it for please? definitely going to make these at some point, just a quick question – would this caramel filling work in a banoffee pie? Thank you Jane You just can’t go wrong following any of your recipes. Great recipe . About to make more this evening as family have requested it! Say about 9 of them? 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. Again, easy to follow and straightforward. Any flavour you fancy too. Hi Jane, I’m making these but I only have evaporated milk. Hi Jane, And I’m so glad you liked the recipe! So glad it worked in the end and you enjoyed it! Aaaand 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! Can you add flavouring to the caramel? Once it’s set, you add the chocolate! Add the condensed milk and bring to a rapid boil, stirring continuously. With buttery layers of crumbly shortbread, sticky caramel made with our creamy Carnation Condensed Milk and rich dark and white chocolate, these little squares really hit the jackpot! 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. Oh so could I! Basically, if the base is too thin, you might burn the caramel. I would say 1 tsp maximum – and only use a good quality flavour! Depending on how thick you want your shortbread layer, use an 8×8 or 9×9 inch square pan for the Scottish shortbread. This was fantastic! Very easy to follow recipe with superb results! I managed to bake a perfect shortbread, caramel and chocolate with perfect amounts. Toblerone Cupcakes! 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!) Pour the dark chocolate over the caramel and then add spoonfuls of the melted white chocolate. Love them xxx, Yet another amazing recipe! Easy Millionaires Shortbread Reviews - page 2, loc_en_GB, sid_MILLIONAIRESSHORTBREAD, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]. For the caramel, you REALLY have to work on it. I have honey which could work better! And tahini in caramel is amazing! Hey lovely, love all your recipes, you’re very talented! The sort of toffee that needs a hammer (and a chisel). Oh yes, it’s rich! 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. x. The ultimate and best caramel shortbread Millionaire bars, hands down. 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. Looks smaller and easy to clean, Ahhh yay! X, Sooo good and I was surprised I managed to make the caramel in the perfect fudgyness as well. Thanks. Watch our quick video to see how easy this Millionaires Shortbread recipe really is! X, Hi Jane, I just tried making the millionaire shortbread and the caramel split twice. Our millionaire’s caramel shortbread recipe without condensed milk is easy to make with simple ingredients that won’t break the bank. I followed your YouTube video and just wondered what could have gone wrong? Do you think they’d freeze well ? So glad you liked it! x, Ideally 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! 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. Is that the same thing? I would appreciate it if you could tell me where i went wrong? Tastes perfect every time! That’s not a criticism, as I’m really enjoying reading through your recipes and deciding what to make. I don’t boil the caramel to temperature, and I never have. All you need to do is boil for slightly less time! . The grandchildren LOVED it, and are already asking me to make it again! The instructions for the caramel were so clear and being a beginner, I am much grateful for that. I usually do this in the fridge because it’s quicker. Thank you so much for sharing and your videos too . Pour the caramel over the base, then allow to cool. I’m so glad the recipe and video helped!! X, Hi can you make the millionaires using gluten free flour ? We prefer using dark chocolate, but some Millionaire’s Shortbread recipes call for milk chocolate. Usually 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! You may be single handedly responsible for my husband and I developing diabetes . Simply put in an airtight container and pop it in the fridge. Classic millionaire’s shortbread. If your caramel is grainy by the end, that’s because you didn’t dissolve the sugar properly at the beginning. I was worried about making the caramel but it turned out lovely. 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!! Sounds delicious! Caramel shortbread squares originated in a 1970’s Australian Women’s Weekly magazine. Hiya – if you are using the caramel one then it won’t work, unfortunately! BE CAREFUL as the mixture is VERY hot and can burn you if it splashes back! Thanks so much Jane . Thank you. It 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! Hey! Spoil yourself with a decadently delicious treat with our Easy Millionaire's Shortbread recipe. And I generally defrost at room temp x. This was my first time trying to make millionaires shortbread and the recipe was so clear and easy to follow! I used a mix of milk and white chocolate, but you can use whatever you fancy! I recommend using a 9" square tin like this one. For an indulgent treat I sometimes use Lotus Biscoff for the base and it means a little goes a long way. It will be crumbly but the ingredients will be evenly dispersed! LOVE your recipes! Have you tried making this delicious recipe yet? Success! 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! Combine the flour and butter cubes in a food processor and pulse … So glad you like it! Once cooled, chill in the fridge or freeze until set. Cook for a minute or so or until the filling has thickened. Great recipe and I had so much fun making this! It took longer to thicken up but it looks and tastes like caramel so I think it worked. Hi Jane, I love all your recipes and videos! Mel x x, If it stays soft, that means it hasn’t been boiled for long enough or a high enough heat so will stay soft. 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). Hi Jane absolutely love your recipes especially Millionaire Shortbread. No, they’re completely different – and evaporated milk does not work, sorry! Tried it low and slow and then fast and hot, same thing happened twice. 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! Not sure what caused it. X. Does this mean I’ve undercooked it or can this sometimes just happen? x. This gorgeous Caramel Slice, also known as Millionaire’s Shortbread or Caramel Squares, is perfection in one piece. I also recommend using a spatula like these to prevent any catching! 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! Gently heat the sugar and remaining butter in a heavy based, non-stick pan, stirring until melted. but by keeping the temperature a bit lower, I managed it successfully without burning. Visually not as good. Hi Helen. It’s my favourite cake to eat out, I have it every week and now I can make my own. https://www.myketokitchen.com/keto-recipes/keto-millionaires-shortbread Thank you, Thank you so much for the recipe! Millionaire’s shortbread. I made them to be part of a teacher gift box (plus extras for home!) Sorry, you need to enable JavaScript to visit this website. Firmly press the mixture into the bottom of tin and bake in the oven for 20-25 minutes until pale golden on top! It makes my kids happy when I make such beautiful cakes for them and all this credit goes to you. Facebook My first try at caramel and it went so well following all your steps. If you can’t access golden syrup, however – I suggest using the caramel from this recipe post instead. x, Wow! I’ve read that you can do that, but I haven’t done it myself, unfortunately – it’s probably worth a google! Did they freeze well? Welcome to my Kitchen! Absolutely delicious , This looks amazing! Hello! The best caramel shortbread ever! Thank you x, Hey! Hey! Twice it have made it and twice it has ended up almost like a curdled consistency. For allergens, always check the ingredients list of each product used. I'm Jane, and I adore baking, cooking and all things delicious. I am making this just now for my lovely health and social care workers as I retire tomorrow. Why would this have happened? https://www.delish.com/cooking/a25781497/millionaire-shortbread-recipe Truly the best millionaire shortbread I’ve ever made!! © Jane’s Patisserie. Preheat the oven to 150C/300F/Gas 2. This is my go to recipe , super easy and so tasty! I have now made this millionaires shortbread with this recipe about a dozen times and it never fails. Would this work ok? Rub in butter with your fingertips until the mixture resembles fine bread … x, made these today tasted AMAZING! Also, you MUST NOT USE tinned Caramel for the filling. It’s always successful the only thing is my caramel always catches. ❤️ An easy no-bake, No-Bake Black Forest Cheesecake! Thank you xxx. x. A Complete How-To Guide on How to Make Millionaires Shortbread! This can happen due to the heat – it may be hotter than you think it is! Just 8 every day ingredients magically turn into a crispy shortbread base, soft and chewy caramel … After the caramel has boiled, stir in coconut, rum, or almond extract for an extra hit of flavor. I love ALL your recipes! Hi, thanks for your recipes! Just to help out a little, I used Cadbury Dairy Milk when I made mine and it came out amazing. Excellent recipe and tutorial! Shortbread Ingredients. If not what is this difference in using your caramel receip from the millionaires flapjack? Pinterest I tend to make sure it’s straight, score the chocolate ever so slightly, and then just cut straight down. Thank you xx, Ahh yay! Risky recipe... id try following another next time:(. Pour the hot caramel mixture over the cooled shortbread, bang the pan flat on the counter to break any large air bubbles, and allow to set at room temperature. x, Made this and it tastes amazing! The only way to deal with it is store it at room temp, and probably heat the knife to cut through it! Help! 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