Mary Berry Millionaire Shortbread Recipe
Do you love sweet treats? You need a reliable recipe. The Mary Berry Millionaire Shortbread Recipe is the ultimate dessert.
Equipment
- Baking Tin
- Parchment paper
- Mixing Bowl
- Saucepan
- Wooden Spoon
- Sharp knife
Ingredients
Shortbread Base
- 225 g PLAIN FLOUR
- 175 g UNSALTED BUTTER
- 75 g CASTER SUGAR
Caramel Filling
- 150 g UNSALTED BUTTER
- 150 g LIGHT MUSCOVADO SUGAR
- 397 g CONDENSED MILK
- 2 tbsp GOLDEN SYRUP
Chocolate Topping
- 200 g MILK CHOCOLATE
- 100 g DARK CHOCOLATE
Instructions
- Preheat your oven to 160°C fan now. Grease your square baking tin lightly. Line the inside with parchment paper carefully.
- Add the plain flour into your mixing bowl. Rub the cold butter into the flour with your fingertips. Stop when it looks like fine breadcrumbs.
- Stir the caster sugar into the crumbly mixture. Knead the mix lightly until a soft dough forms. Do not overwork the dough.
- Press the dough firmly into your lined tin. Use your fingers to make it flat. Prick the surface all over with a fork.
- Bake the shortbread base for twenty minutes. It should look pale golden. Remove it from the oven and cool completely.
- Put the caramel ingredients into your heavy saucepan. Use the remaining butter, muscovado sugar, syrup, and condensed milk. Melt them gently over low heat.
- Bring the smooth caramel mixture to a gentle boil. Stir the liquid continuously with your wooden spoon. Do not stop stirring for one second.
- Simmer the caramel for six to eight minutes. It will thicken and turn a dark golden color. Pour it over your cooled shortbread.
- Spread the hot caramel evenly into the corners. Let the caramel layer cool down fully. It must be completely firm before the next step.
- Break all the chocolate into small pieces. Melt the chocolate gently in a heatproof bowl over simmering water. Do not let water touch the bowl.
- Pour the smooth melted chocolate over the set caramel layer. Spread it gently using a spatula. Let it set at room temperature.
- Lift the firm shortbread out using the parchment paper. Cut into neat squares using your hot sharp knife. Serve the beautiful squares to your guests.
Notes
- Stir the boiling caramel constantly so it never burns.
- Cool each individual layer fully before adding the next one.
- Line the tin with overhanging paper for easy lifting.
- Use high-quality chocolate to get a beautiful shiny finish.
- Warm your knife in hot water for clean cuts.
- Press the shortbread dough tightly so it stays firm.
- Do not overbake the base to keep it tender.