This month the recipe is the Millionaire Shortbread!

by Umberto - Thursday, March 31, 2016

This month the recipe is the Millionaire Shortbread!

From England is the recipe for a product that we cover with Unica at a UK customer.


For Shortbread:

1125g of flour
875g unsalted butter, cold, cut into cubes
375g caster sugar

For the topping

750g butter
2 lt condensed milk
500g golden syrup
1750g dark chocolate, or a mixture of dark and milk chocolate, cut into small pieces



Preheat oven to 150 ° C / 300F / Gas 2. Prepare a series of rectangular trays with baking paper.

Combine the flour and butter cubes in a food processor and process them until the mixture resembles breadcrumbs. (Alternatively, you can rub the butter in his hand.)

Add the granulated sugar and the new pulse until combined.

Spread evenly on the baking sheet. Then press the shortbread firmly down with your knuckles so that it is tightly adherent to the pan.

Bake the pastry for 30 minutes or until very lightly browned. Set aside to cool.

Meanwhile, for the filling, heat the butter, condensed milk and golden syrup (syrup with sugar, water and lemon juice) in a saucepan, stirring occasionally until the butter is melted and mixture is smooth.

Increase the heat and bring the mixture to a boil, mixing often. At this point you have the caramel that you start to thicken and become golden-brown. Set aside to cool slightly, then pour over the cooled pastry. Allow to cool completely.

Melt chocolate in a bowl or use a tempering machine.

Pour the melted chocolate over the caramel and set aside until the chocolate has completely cooled down.

  • This month the recipe is the Millionaire Shortbread!


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