Millionaires shortbread

A must make for millionaires, trillionaires, toffee lovers and chocoholics everywhere!
By Mary Berry
Millionaires shortbread
  • Rating:
  • Serves: makes 24 squares
  • Cook Time: 50 minutes
  • Prep Time:
  • Effort: easy


For the base

  • 225 g plain flour
  • 100 g caster sugar
  • 225 g butter
  • 100 g semolina

For the topping

  • 175 g butter
  • 175 g caster sugar
  • 4 tbsp golden syrup
  • 1 x 397 g can condensed milk
  • 200 g dark chocolate, broken into pieces


1. Set the oven to 160C/gas2. Lightly grease a 20cm x 33cm oblong/ Swiss roll tin.

2. Place all the ingredients for the base into a food processor and whizz together until they form a smooth dough (if preferred this can be done by hand in a bowl).

3. Press the mixture into the base of the Swiss roll tin and prick with a fork. Bake for about 30-40 minutes until golden and firm. Set aside to cool.

4. To make the topping, place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted.

5. Bubble the mixture gently for five to eight minutes, stirring all the time until thick and fudge-like. Pour over the cold shortbread in an even layer. Leave to cool.

6. Melt the chocolate in a bowl over a pan of simmering water.

7. Pour the chocolate over the toffee and leave to set. Cut into small squares and store in an airtight tin.

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