Rich and sweet Millionaire’s Shortbread with an Easter twist
These delicious Milionaire’s Shortbreads are made using spiced shortbread and decorated with white chocolate to resemble a hot cross bun.
Prep time: 30 minutes
Baking time: 20 minutes
For the shortbread:
250g plain flour
175g unsalted butter, softened and cut into cubes
75g golden caster sugar
1tsp ground mixed spice
½tsp ground cinnamon
For the caramel:
100g light muscavado sugar
1 x 397g tins of condensed milk
For the chocolate topping
100g dark chocolate
100g milk chocolate
75g white chocolate
Grease and line a 20cm square baking tin. Preheat the oven to 180˚c / gas mark 4.
To make the shortbread base, mix together the flour, mixed spice, cinnamon and caster sugar in a large bowl. Rub the butter into the mixture until you have created a fine breadcrumb-like mixture.
Knead the mixture together until it forms a soft dough. Tip the dough into the lined baking tin and press it out into the corners with your fingers. Use the back of a spoon to level it out and create an even surface, but don't press it down too firmly otherwise your biscuit base will be too dense.
Prick the shortbread base lightly with a fork and bake in the oven for 20 minutes, or until slightly golden and firm to touch. Remove from the oven and leave to cool in the tin.
While the shortbread is cooling, make the caramel. Place the butter, sugar and condensed milk in a saucepan and gently heat over the hob, stirring continually with a spatula, until the sugar has dissolved.
Turn the heat up to medium, still stirring, and bring the mixture to the boil. Once the mixture has reached boiling point, turn the heat back down and continue stirring for 5 more minutes until the mixture has turned golden and thickened.
Pour the caramel over the shortbread base and leave to set.
Once the caramel has cooled and set, make the chocolate topping. Chop up the dark and milk chocolate into chunks and place in a bowl over a small saucepan of gently simmering water on the hob (the bowl should sit on the rim of the saucepan and should not touch the water). Stir the chocolate occasionally until it has melted.
Pour the melted chocolate over the caramel, spread with a palette knife to create an even surface, and leave to cool and set.
Once cooled, remove from the tin and cut the millionaire’s shortbread into 24 squares.
To decorate the top, melt the white chocolate in the same way and pour into a piping bag, snip a small hole in the bottom and carefully pipe crosses onto each square. Leave to go hard before serving with a mug of Miles Cheerfully Colombian Coffee.
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