Delia Smith Millionaire Shortbread Recipe

This Delia Smith Millionaire Shortbread is a classic British tray bake made with three irresistible layers. A crisp, buttery shortbread base is topped with rich caramel and finished with a smooth chocolate layer that snaps beautifully when cut. The combination of textures makes every bite indulgent yet perfectly balanced. Despite its luxurious taste, the recipe is surprisingly simple and takes about 1 hour 30 minutes from start to finish.

Ingredients

For the Shortbread Base

• 175g plain flour
• 50g caster sugar
• 125g unsalted butter, softened

For the Caramel Layer

• 100g unsalted butter
• 100g light brown sugar
• 397g tin condensed milk
• 2 tbsp golden syrup

For the Chocolate Topping

• 200g dark chocolate
• 50g milk chocolate

How to Make Delia Smith Millionaire Shortbread Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 20cm square baking tin with baking parchment, allowing some overhang to lift the shortbread out easily once set.
• Make the shortbread base: Place the flour and caster sugar into a mixing bowl. Add the softened butter and rub it in with your fingertips until the mixture forms a soft dough.
• Press and bake: Press the dough evenly into the prepared tin, smoothing the surface with the back of a spoon. Bake for 20 minutes until pale golden and firm. Remove from the oven and allow it to cool slightly.
• Prepare the caramel: In a medium saucepan, melt the butter with the brown sugar over gentle heat. Add the condensed milk and golden syrup, stirring continuously.
• Cook the caramel: Bring the mixture to a gentle boil, stirring constantly so it does not catch. Continue cooking for about 5 minutes until the caramel thickens and turns a rich golden colour.
• Spread the caramel: Pour the hot caramel over the baked shortbread base and spread it evenly. Leave to cool completely so the caramel sets.
• Melt the chocolate: Break the dark and milk chocolate into a heatproof bowl and melt gently over a pan of simmering water or in short bursts in the microwave.
• Add the topping: Pour the melted chocolate over the cooled caramel layer, tilting the tin so it spreads evenly.
• Cool and slice: Leave the tray at room temperature until the chocolate begins to set, then chill briefly in the refrigerator. Cut into neat squares using a sharp knife.

Tips for the Best Millionaire Shortbread

How do I stop the caramel from burning?

Cook the caramel over medium heat and stir constantly. Using a heavy-based saucepan helps prevent hot spots that can burn the sugar.

How do I get clean slices?

Allow the chocolate to set but not become rock hard. A warm knife cuts through the layers more cleanly.

Why did my caramel turn grainy?

This usually happens if the heat is too high. Keep the mixture gently bubbling and stir continuously for a smooth finish.

Can I make the layers thinner?

Yes. Use a slightly larger tin such as 23cm square if you prefer thinner layers and smaller bite-sized pieces.

Serving Suggestions

• Serve with a cup of tea or strong coffee.
• Cut into small squares for afternoon tea platters.
• Add to a dessert table for parties or celebrations.
• Drizzle with melted white chocolate for extra decoration.

Storage

Room Temperature

Store the shortbread in an airtight container for up to 3 days. Keep it in a cool place away from direct heat.

Refrigerator

Refrigerate in a sealed container for up to 1 week. Allow the pieces to sit at room temperature for a few minutes before serving so the caramel softens slightly.

Freezing

Millionaire shortbread freezes well. Wrap individual squares and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

• Calories: 360 kcal
• Carbohydrates: 38g
• Protein: 3g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Millionaire Shortbread Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Delia Smith millionaire shortbread with a buttery shortbread base, rich caramel centre, and smooth chocolate topping. A beloved British tray bake perfect for tea time.

Ingredients

• 175g plain flour

• 50g caster sugar

• 125g unsalted butter, softened

• 100g unsalted butter

• 100g light brown sugar

• 397g tin condensed milk

• 2 tbsp golden syrup

• 200g dark chocolate

• 50g milk chocolate

Directions

• Preheat oven to 180°C (160°C Fan) and line a 20cm square baking tin.
• Rub flour, sugar and butter together to form a soft dough.
• Press dough into the tin and bake for 20 minutes until lightly golden.
• Melt butter and brown sugar in a saucepan, then add condensed milk and golden syrup.
• Bring to a gentle boil and cook for about 5 minutes while stirring until thick.
• Spread caramel over the baked base and allow to cool completely.
• Melt dark and milk chocolate together until smooth.
• Pour over caramel and spread evenly.
• Allow to set before slicing into squares.

Notes

• Stir caramel continuously to prevent burning.
• Use a warm knife for cleaner slices.
• Shortbread base can be baked a day ahead if needed.