By Simon Greenwood-Haigh

Brenda's Proper Millionaire Shortbread



Shortbread base 


150 gm plain flour

100 gm cold butter cut into small cubes

60gm caster sugar




Preheat oven to 170C or 150C for fan oven

Line a 20cm tin with parchment and grease lightly

Combine all ingredients and gently bring together.

Gently squeeze mixture to form a dough and press into prepared tin 

With back of a spoon

Bake for approximately 25 mins until just golden on top




Tin of Carnation caramel or dulce de leche

7 tbsp butter 

100gm granulated sugar

Pinch of salt


Heat all ingredients on medium stirring frequently until butter has melted and then turn to a low heat and continue stirring for approximately 7-8 mins 

Caramel mixture should be darker and thicker and temperature should be 114C to allow it to set.

Pour the caramel over the baked shortbread and spread to form an even layer.

Chill for approximately 10 minutes whilst you make the topping 


For the chocolate topping 


150gm dark, good quality chocolate 

callets or a bar which has been broken into pieces


Melt in a dish over a pan of hot water or carefully in microwave.

Add to top of caramel, tap as you go to make sure chocolate has covered all the surface.

75 gm white chocolate callets or a block broken into pieces 

25 gm Proper Nutty.

Mix them together over a pan of hot water or carefully in a microwave until just melted.


Add blobs over the top of the chocolate and using a toothpick, swirl a pattern.

Tap bottom of tin again to ensure even coverage.


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