From the 1970s divider · Lunchbox years
Millionaire's Shortbread
Shortbread base, thick soft caramel and a snap of chocolate on top. Three layers of pure luxury.
- Prep30 mins
- Cook25 mins
- Serves16
- DifficultyMedium
Photo: Ruth and Dave, CC BY 2.0 · Photo: climbingcrystal, CC BY 2.0
From the tin
Caramel shortbread had been made for years, but it was in the 1970s that it became the star of the traybake tin under its grander name. The name is said to come from how rich it is. Condensed milk, a store-cupboard staple, made the caramel foolproof, and it became the thing everyone hoped to find at the church coffee morning.
Millionaire's ShortbreadServes 16 · 1970s
You'll need
Method
- Heat the oven to 180°C / 160°C fan / gas 4. Line a 20cm square tin with baking paper.
- Rub the flour, sugar and butter together until it forms a dough. Press evenly into the tin and prick with a fork.
- Bake for 20 to 25 minutes until pale golden. Leave to cool in the tin.
- For the caramel, melt the butter and sugar in a heavy pan, add the condensed milk and bring to the boil, stirring all the time.
- Simmer for 5 to 8 minutes, stirring constantly, until thick and a shade darker. Pour over the shortbread and leave to set.
- Melt the chocolate and spread it over the caramel. Leave to set before cutting into 16 squares with a hot knife.
