How to Make Millionaire Shortbread

This unique cookie dessert has three layers: a hardened chocolate top, a gooey caramel middle, and a crunchy shortbread bottom. It's worth the preparation and wait for the enjoyment.

Ingredients

8 ounces (220g) all-purpose flour
3 1/2 ounces (100g) caster sugar
14 ounces (400g) butter, divided
3 1/2 ounces (100g) semolina
4 tablespoons golden syrup
14 ounces (400g) condensed milk
1 teaspoon coarse sea salt
7 ounces (200g) dark chocolate, broken into pieces

Steps

1
Preheat the oven to 320°F (160°C).

Part 1

Part 1 of 3:

Make the Shortbread Layer

1
Make the dough. Mix the sugar, flour, semolina, and 1 cup (225g) butter together to create a smooth dough.
2
Press the mixture into a greased baking tray. Evenly spread the mixture around with your fingers, so it evenly covers the base of the tray.
3
Prick the mixture with a fork. Spread the pricks around so it bakes evenly.
4
Bake the shortbread. Set the mixture in the oven for 30 to 40 minutes, or until golden and firm.
5
Cool the mixture. Allow it to cool on the side on a cooling rack.

Part 2

Part 2 of 3:

Make the Caramel Layer

1
Create the mixture. Add about 3/4 cup (175g) butter, the condensed milk, and golden syrup into a small sauce pot.
2
Melt the ingredients. Stir continuously over a low heat for about six to eight minutes. You will want to achieve a thick fudge-like mixture.
3
Pour the caramel over the shortbread. Use a plastic spatula to evenly spread the caramel immediately. Sprinkle the sea salt over the caramel.
4
Allow to cool completely. As it cools, it will settle and harden.

Part 3

Part 3 of 3:

Prepare the Chocolate Layer

1
Melt the chocolate. Prepare a double boiler and continuously stir the chocolate until it melts.
2
Pour the chocolate over the caramel. Use a plastic spatula or the back of a knife to evenly spread the chocolate.
3
Allow to cool completely. As it cools, it will settle and harden.
4
Finished.

Community Q&A

Question

How many does it serve?

Community Answer

Millionaire shortbread serves 20.
Question

Does the caramel have to be hard or can it be slightly softer?

Community Answer

It can be pretty soft, but not too soft as the shortbread won't work. Just make sure it isn't runny and you should be fine.
Question

I don't have any semolina - can I use an alternative?

Community Answer

All-purpose flour should work fine.