Millionaire's Shortbread

Richer than royalty and far more delightful

Rich is my least favorite word to describe a dessert. It’s usually used by people who think they’re giving a compliment, but the sneer in their voice belies the truth: They are afraid of dessert. They’re also the kind of people who are able to eat one forkful of chocolate cake—usually it’s off of your plate—and sit smugly as you devour the rest.

I know, of course, you lovely substack readers would never use the word “rich” to describe something. We’ll use the word millionaire instead. For those of you under the age of 40: in the olden days a millionaire used to be considered very wealthy. Nowadays the richest people are called billionaires; and in the case of some billionaires, they’re deservedly called much worse things.

But all this talk is keeping me from the recipe for millionaire’s shortbread, one of the ri… I mean, most delicious, delightful, yumptious sweets you can imagine. It’s my daughter’s absolute favorite treat, and the first thing she eats when we go to England to visit my husband’s parents. The millionaire’s shortbread sold at the Costa Coffee in Terminal 5, Heathrow, are quite decent.

Millionaire’s shortbread is really a bar cookie (or tray bake), with layers of crumbly shortbread, thick, creamy caramel and a chocolate top. It’s quite heavenly.

Millionaire’s Shortbread

Makes about 24 1.5-inch squares.

What You’ll Need

For the shortbread:

4 ounces butter, cut into cubes

1/4 cup (2 ounces) granulated sugar

1 1/3 cups (6 ounces) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

For the caramel layer:

4 ounces butter

1 cup light brown sugar

1 14-ounce can sweetened condensed milk

1/4 cup Lyle’s golden syrup (or substitute corn syrup)

1 teaspoon vanilla

1/2 teaspoon salt

For the chocolate layer

8 ounces semisweet chocolate, chopped

What You’ll Do:

1. Preheat the oven to 325 degrees F. Spray a 9 x 9-inch pan with nonstick spray and lay a piece of parchment inside the pan like a sling, so it’s easy to remove the shortbread when it’s time for slicing.

2. In a food processor, pulse the butter, sugar, baking powder and salt together about 10 times to mix the ingredients. Then process the mixture until the dough starts to come together. Evenly press the dough into the pan. Bake for about 30 minutes until the shortbread is light golden in color and feels firm to the touch. Let cool in the pan.

3. While the shortbread is cooling, make the caramel. In a medium saucepan, melt the butter, brown sugar, condensed milk and golden (or corn) syrup over medium-low heat, stirring constantly. If the doorbell rings, let the dog answer it. The mixture will start to bubble. Keep stirring until the mixture turns a light fawn color (or café con leche, if you prefer that descriptor). This can take 10 to 15 minutes. An instant read thermometer should read 225 degrees F, if you’re fussy that way. Stir in the vanilla extract and salt. Pour the mixture over the shortbread. Let chill in the refrigerator for 20 minutes, or until it looks firm.

4. Melt the chocolate in short blasts in the microwave, stirring between each go. I typically do 2 blasts at 30 seconds, then 10 seconds on repeat until it’s almost fully melted. A good stir will complete the job. Pour the liquid chocolate over the top of the caramel layer and smooth to the edges. Let set in the refrigerator until the chocolate is firm.

5. Remove it from the pan before attempting to cut it into squares.

Enjoy. And if anyone says it’s rich, take away their piece.

Perhaps you think I’m being too harsh about the word “rich”? Maybe you’re right there with me? Let me have it in the comments.

Also: Thank you and welcome to all my new supporters and subscribers. I’m so glad you’re here and so grateful for your support.

While I’m busy taking photos, my family attacks the remains…