Recipe: Millionaire’s shortbread, with three twists

Millionaire’s shortbread, with three twists by Katherine Klimt

Recipe by Katherine Klimt


For the shortbread: 

  • 250 g plain flour
  • 75 g caster sugar 
  • 175 g Remia Gold margarine, softened 
  • 1 tsp mixed spice

For the caramel:

  • 100 g Remia Gold margarine
  • 100 g light muscovado sugar
  • 2 x 397 g cans Frisian Flag sweetened condensed milk
  • 1 tsp salt

For the topping: 

  • 200g Cadbury Bournville chocolate, broken into pieces
  • zest of ½ orange
  • milk (as necessary)


Pre-heat the oven to 180C. Lightly grease a 13 x 9inch (33x23cm) Swiss roll tin.

For the shortbread: 

  1. Sift the flour and mix it with the caster sugar in a bowl.
  2. Add the mixed spice.
  3. Rub in the Remia Gold margarine until the mixture resembles fine breadcrumbs.
  4. Knead the mixture together until it forms a dough, then press into the base of the prepared tin.
  5. Prick the shortbread lightly with a fork and bake in the pre-heated oven for about 20 minutes or until firm to the touch and very lightly browned. Cool in the tin.

For the caramel:

  1. Measure the Remia Gold margarine, sugar and Frisian Flag condensed milk into a pan and heat gently until the sugar has dissolved.
  2. Add the salt.
  3. Bring to the boil, stirring all the time, then reduce the heat and simmer very gently, stirring continuously, for about 5 minutes or until the mixture has thickened slightly.
  4. Pour over the shortbread and leave to cool.

For the topping: 

  1. Melt the Cadbury Bournville chocolate slowly in a bowl over a pan of hot water.
  2. Add the orange zest.
  3. Remove bowl from heat and add enough milk to give a loose, shiny consistency. (Don’t add too little or the chocolate will seize up).
  4. Pour over the cold caramel and leave to set. Cut into squares or bars.

To serve:  Plate up chunks of the millionaires’ shortbread and decorate with fresh orange zest. Serve with coffee.

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