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Billington's Millionaire’s Shortbread

Billington's Millionaire’s Shortbread

Brought to you by: Billington’s
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 24

This millionaire’s shortbread recipe is an easy-to-make, delicious British classic that everyone will love. Using Billington’s Golden Caster Sugar to create layers of buttery, golden crumbly shortbread and gooey caramel, topped off with dark chocolate, it’s the ultimate indulgent treat. Looking for more baking recipes? Look no further.
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  • 225g Billington's Unrefined Golden Caster Sugar
  • 225g unsalted butter, softened
  • 250g plain white flour
  • 4 tbsp golden syrup
  • 1 (397ml) tin condensed milk
  • 300g dark chocolate, chopped
  • ¼ tsp flaky sea salt


Step 1

Line a 20cm x 23cm tin with baking paper, making sure the paper overhangs slightly so it makes it easier to remove the finished dish.

Step 2

For the shortbread layer, put 50g sugar, 50g butter and flour into a food processor. Whizz until a soft dough forms then spoon into the prepared tin and press lightly to form a smooth, even base. Chill for 20 mins. Meanwhile, heat the oven to 160°C/140°C fan/ gas 3.

Step 3

Remove the shortbread from the fridge and bake for 35 mins, until just golden then set aside to cool fully.

Step 4

Meanwhile, make the caramel. Put the remaining butter and sugar, syrup and the condensed milk into a pan set over a low heat until the butter has melted.

Step 5

Gently stir and allow the mixture to bubble for 5-8 mins, until the mix turns thick and fudge-y. Pour over the cooled shortbread and carefully spread to smooth. Set aside to cool.

Step 6

Once the caramel has cooled, tip the chocolate into a heatproof bowl and set over a pan of barely simmering water, making sure the water doesn’t touch the bowl. Stir the chocolate until melted and spread evenly over the caramel and allow to set.

Step 7

Once set, remove from the tin, using the paper to help, and cut into little squares and sprinkle with a little flaky sea salt to serve.

Tips or serving suggestions

Cook time 40 mins. Keep sealed in an airtight container for up to 1 week.

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