Hairy Bikers Millionaires Shortbread Recipe

This crisp, gooey Hairy Bikers Millionaires Shortbread Recipe is made with condensed milk, plain flour, and dark chocolate, and ready in about 3 hours. The warm caramel bubbles up thick and golden before settling onto the buttery biscuit base under a rich chocolate shell. I always make sure to let the caramel cool slightly before pouring the chocolate.

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Why This Classic Works

I tried rushing the caramel layer the first time I made this and ended up with a runny mess. Taking the time to constantly stir the mixture ensures it reaches that perfect golden setting point.

This version balances the intensely sweet caramel with a slightly salted biscuit base and dark chocolate. It cuts cleanly when chilled, giving you neat layers without cracking the top.

Hairy Bikers Millionaires Shortbread Recipe Ingredients

For the Shortbread Base:

• 225g plain flour
• 75g caster sugar
• 175g unsalted butter, softened

For the Caramel:

• 150g unsalted butter
• 397g tin sweetened condensed milk
• 4 tbsp golden syrup

For the Topping:

• 200g dark chocolate, chopped
• 50g milk chocolate, chopped

How To Make Hairy Bikers Millionaires Shortbread Recipe

1. Bake The Base: Preheat the oven to 180C. Rub the flour, sugar, and 175g of butter together until crumbly, press into a lined 20cm square tin, and bake for 20 minutes.
2. Boil The Caramel: Heat the remaining 150g butter, condensed milk, and golden syrup in a heavy saucepan over low heat until the butter melts.
3. Thicken The Caramel: Turn the heat up to medium and boil for 5 to 7 minutes while stirring constantly until it thickens to a fudge colour.
4. Pour And Chill: Pour the hot caramel over the cooled shortbread base and let it set in the fridge for about an hour.
5. Melt The Chocolate: Melt the dark and milk chocolate in separate bowls over simmering water. Pour the dark chocolate over the firm caramel layer.
6. Swirl And Set: Drizzle the milk chocolate over the dark chocolate and swirl with a skewer, then chill until completely set before slicing.

Recipe Tips

• Stir continuously: The caramel catches easily on the bottom of the pan, so a silicone spatula is essential for scraping the edges.
• Slice cleanly: Use a hot, sharp knife wiped clean between cuts to prevent the chocolate shell from cracking.
• Cool the base: Let the shortbread cool completely before adding the caramel to keep the distinct layers perfectly separated.

What To Serve With Millionaires Shortbread

This rich treat pairs beautifully with a strong cup of black coffee or an English breakfast tea. The bitterness of the coffee cuts right through the sweet caramel perfectly.

How To Store

Keep the squares in an airtight container in the fridge for up to a week. You can also freeze them wrapped tightly in baking parchment and foil for up to three months.

FAQs

Why did my chocolate crack when cutting?

The chocolate gets too hard in the fridge. Let the tin sit at room temperature for ten minutes before cutting, and use a warm knife.

Why is my caramel layer runny?

The caramel did not boil for long enough. It needs to bubble vigorously and darken slightly to reach the correct setting temperature.

Can I use milk chocolate instead of dark?

Yes, you can use all milk chocolate if you prefer a sweeter finish. Dark chocolate simply helps balance the intense sweetness of the condensed milk.

Nutrition

• Calories: 350 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 45mg
• Sodium: 85mg
• Total Carbohydrate: 36g
• Protein: 4g

Try More Recipes:

• Hairy Bikers Chicken Bacon Ramen Recipe
• Hairy Bikers Pinto Bean Coconut Stew Recipe
• Hearty Hairy Bikers Ribollita Recipe