Millionaire’s Shortbread With White Chocolate Swirls…… Lucy Simmons

By lucy  , , , ,   , ,

December 1, 2015

A family favourite; buttery shortbread topped with soft caramel and rich chocolate with white chocolate swirls, great fun to make and perfect to share at Christmas.....

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 15-20 Party size


250 Grams Plain flour

75 Grams Caster sugar

175 Grams Butter, softened

200 Grams Granulated sugar

90 Grams Butter

120 ml Double cream

200 Grams Milk or dark chocolate, melted

75 Grams White chocolate melted


Preheat the oven to 180C and grease a large baking dish.

  1. Mix together all the ingredients for the shortbread in a large bowl until it starts to come together, lightly press into the base of a greased baking dish and bake for 15-20 minutes, until slightly golden.  Set aside to cool ready for the caramel layer.
  2. For the caramel: place the sugar into a large saucepan and place over a medium heat allowing the sugar to melt without stirring.  When the sugar has melted and turned a deep amber colour, gently add the butter a nugget at a time until it has all melted.  Very slowly pour the cream into the sugary butter, it will start to hiss and bubble, let this mixture gently boil for 1 minute and then remove it from the heat and allow the caramel mixture to cool.  If you would like a thicker layer of caramel then double this recipe.
  3. When the caramel has cooled, pour over the shortbread and place in the fridge, chill until the caramel has set.
  4. Melt both the chocolates in heatproof bowls over saucepans of boiling water.  When the caramel has set pour the milk or dark chocolate, your choice, over the top, with a spoon drizzle the white chocolate over in swirls.... This is a perfect gift for Christmas, have fun kids and happy baking.......


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