Try these rich millionaires' shortbreads, then check out our school cake, custard cream blondies and vanilla cupcakes.


  • 100g plain flour
  • 85g blanched almonds, toasted and finely chopped
  • 25g rice flour
  • 60g light muscovado sugar
  • 200g butter, very cold
  • 50g 36% milk chocolate
  • 100g 72% dark chocolate
  • (optional) gold leaf to decorate

almond caramel

  • 225g golden caster sugar
  • 125ml double cream
  • 25g butter
  • salt flakes
  • 100g  toasted flaked almonds


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3 and butter and line a 20 x 20cm tin. Mix the flour, almonds, rice flour, sugar and a pinch of salt together in a food processor. Whizz in 150g butter in batches to make a dough then tip into the tin and press down with your hands. Chill for 10 minutes then bake for 30-35 minutes until lightly golden. Cool.

  • STEP 2

    To make the caramel, tip the sugar into a frying pan and heat gently so it starts to melt. Tip the pan to make sure one side doesn’t start to brown before the other. Keep heating and tipping until you have golden caramel. Add the cream carefully and then reheat to a smooth sauce. Add the butter, a pinch of salt flakes and flaked almonds and then pour the sauce (warm it again if you need to) over the shortbread. Heat the chocolates together with the remaining butter and pour this over the cooled caramel.

  • STEP 3

    When the chocolate is firm but still tacky, add some pieces of gold leaf randomly across the surface. Leave to cool but cut into pieces while the chocolate is still a little soft.


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