Description
Buttery shortbread topped with a silky caramel layer and a glossy dark chocolate finish, baked as individual squares for an elegant, giftable treat.
Ingredients
Scale
- 150g unsalted butter, softened (for shortbread)
- 75g caster sugar (for shortbread)
- 225g plain flour (for shortbread)
- 100g unsalted butter (for caramel)
- 100g soft light brown sugar (for caramel)
- 400g sweetened condensed milk (for caramel)
- 2 tablespoons golden syrup (for caramel)
- 200g dark chocolate (for topping)
- Pinch of flaky sea salt, optional, for sprinkling
Instructions
- Preheat and prepare: Preheat the oven to 180°C (350°F). Line a 20cm square baking tin or individual muffin tin cavities with parchment so the shortbread can be removed easily.
- Make the shortbread dough: In a mixing bowl, beat 150g softened unsalted butter with 75g caster sugar until pale and creamy. Gently fold in 225g plain flour until the mixture comes together into a soft, slightly crumbly dough.
- Press and bake the base: Press the dough evenly into the prepared tin or into each muffin cavity, smoothing the top with the back of a spoon. Bake for about 20 minutes until the edges are lightly golden and the center is set. Remove from the oven and cool slightly in the tin.
- Prepare the caramel: In a medium saucepan over low to medium heat, combine 100g unsalted butter, 100g soft light brown sugar, 2 tablespoons golden syrup, and 400g sweetened condensed milk. Stir constantly with a spatula to prevent sticking. Cook gently until the mixture thickens to a glossy, caramel consistency, about 8 to 12 minutes. Do not let it scorch.
- Assemble the caramel layer: Pour the warm caramel over the cooled shortbread base, spreading it evenly with an offset spatula. Allow the caramel layer to cool at room temperature until it is set, about 1 to 2 hours, or chill for about 1 hour to speed this up.
- Top with chocolate: Melt 200g dark chocolate gently in a heatproof bowl over a pan of barely simmering water or in short bursts in the microwave, stirring frequently for a smooth, glossy finish. Pour the melted chocolate over the set caramel and spread to cover. If desired, sprinkle a small pinch of flaky sea salt on top.
- Finish and serve: Let the chocolate set completely at room temperature or in the fridge until firm. Use a hot knife wiped clean between cuts for neat edges and cut into 12 individual squares. Serve at room temperature or slightly chilled.
Notes
- Use room-temperature butter for the shortbread to achieve a tender, crumbly base.
- Stir the caramel constantly over moderate heat to keep it smooth and prevent graininess.
- For clean slices, warm the knife under hot water, dry it, and wipe between cuts.
- Sprinkling flaky sea salt on the chocolate before it sets adds a professional contrast.
- Prep Time: 20 minutes
- Cook Time: 25 minutes (plus 8-12 minutes to cook caramel on the stovetop)
- Category: Dessert
- Method: Baking and stovetop caramel
- Cuisine: British
Nutrition
- Serving Size: 1 square (about 40g)
- Calories: 320
- Sugar: 22g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: millionaire's shortbread, shortbread, caramel slice, chocolate shortbread, individual desserts, caramel squares, layered treats