Try our easy millionaire's shortbread then check out our classic shortbread, caramel shortbread, empire biscuits and vegan shortbread.


  • 200g milk or dark chocolate, chopped


  • 200g cold butter, cubed plus more for the tin
  • 275g plain flour
  • 100g caster sugar


  • 397g can condensed milk
  • 150g soft light brown sugar
  • 150g butter
  • ½ tsp sea salt flakes, plus a pinch


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Grease and line a 20cm brownie or square tin. Put the flour, sugar and butter in a food processor and pulse until it forms a dough. Press the dough into the base of the tin, and press into the corners with your fingertips. Prick with a fork and bake for 20 minutes until golden and dry. Leave to cool.

  • STEP 2

    Put the caramel ingredients in a small pan over a medium low heat and cook, continually whisking for 2-3 minutes until the sugar has melted. Cook whisking for a further 6 minutes until thickened. Pour over the cooled shortbread, smooth over, cool to room temperature, and chill until set (about 2 hours). You can freeze to speed this up if you like.

  • STEP 3

    Melt the chocolate in the microwave or in a heatproof bowl over a pan of simmering water until smooth and glossy. Leave to cool slightly, then pour over the set caramel. Cool again until set. Sprinkle with a pinch more salt and cut into squares with a hot knife to easily go through the chocolate. Best stored in fridge for up to 3 days.


Anna Glover profile
Anna GloverSenior food editor

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